There are many recipes out there for the popular Mennonite/Ukranian Easter treat. This is just one way to make Easter Buns that will leave your family and friends begging for more.

Ingredient List

Warmed Milk - 2 cups

Warmed Water - 1 cup

Sugar - 1 1/2 cups

Salt - 1 1/2 tsp.

Eggs - 7

Margarine or Softened Butter - 3/4 cup

Yeast - 3 Tbsp.

Lemon Pudding Mix (or something similar) - 1 pkg

Lemon Juice - 1 1/2 tsp.

Flour - Between 9 and 12 cups (to proper consistency)

Optional - Icing sugar, cream cheese icing, or sprinkles

 

How To

Warm the milk and water on the stove or in a microwave until lukewarm. 

Add warmed milk and water to mixing bowl. Add sugar and yeast.

Lightly mix for a few seconds.

Let sit for 5 minutes in order for yeast to activate. 

Add salt, eggs, butter, lemon pudding mix, and lemon juice. 

Mix ingredients in mixer, gradually adding flour a cup at a time. After 5 or 6 cups of flour, switch whisking mixing blade to bread mixing blade.

After 5 or 6 cups of flour, switch whisking mixing blade to bread mixing blade.

Add another 5 or 6 cups of flour while mixing until the dough is stretchy and still slightly sticky.

Hand knead the dough while adding more flour as needed until dough is somewhat firm, yet still bouncy.

Cover the dough with a towel, set in a warm place and let rise. Punch down and let rise again. 

Cut pieces of dough and roll into buns. Place on baking sheet and cover with a towel. Let rise for 30 minutes. 

Preheat oven to 325 and bake for 20 minutes or so (depending on your oven) until the buns have a slight golden look on the top.

Let cool completely before adding icing and sprinkles. 

Makes about 4 dozen. Do not attempt to make less. You will eat them all. If necessary, freeze for future consumption.

 

Thank you to Christina Falk from Winkler for providing this recipe.

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