Easter Buns ~ Paska

I hope everyone had a lovely Easter weekend!

Now I know I should’ve done this testing before the holiday for maximum enjoyment, but life was busy and I’m not going to wait until next year to share this gem of a recipe.

I come from a Mennonite family, so one of my fondest Easter memories is enjoying this fluffy, citrusy, “cloud” bread that my mom makes every year. Knowing it does contain dairy ingredients, I usually make an exception to my diet and enjoy this once-a-year treat. However, this year I noticed a lot more discomfort – particularly in my skin – after consuming it, and I knew I would have to say goodbye to the tradition.

But I don’t give up easily and I thoroughly enjoy creating alternative recipes! I found a small-batch recipe on Pinterest, cross referenced with my mom’s recipe, and made some plant-based swaps. I got a rave review from my husband, approval from my mother, and there was none to take home after a family dinner!

Is this recipe nourishing? Mostly for the soul, but soul-food matters too.


  • 1 tbsp instant yeast
  • ½ tsp cane sugar
  • ½ cup lukewarm water
  • 3 ½ cups all-purpose flour (+2 tbsp if needed)
  • ⅓ tsp sea salt
  • ½ a lemon
  • ½ an orange
  • ½ cup + 2 tbsp soy milk, room temp
  • ¼ cup vegan butter, melted
  • ¼ cup pear puree (or unsweetened applesauce)
  • ¼ tsp baking powder
  • 6 tbsp cane sugar


  • 4 oz vegan cream cheese
  • ¼ cup vegan butter
  • 1 cup icing sugar
  • Dark chocolate (for shaving)


  1. Add the yeast, sugar, and water to the bowl of a stand mixer. Let sit for 5 minutes to activate. 
  2. Add 3 cups of flour to the bowl with the salt.
  3. Zest the orange and lemon and add to the flour in the bowl. 
  4. Peel the fruit and add the flesh to a blender with the milk, butter, sugar, pear puree, and baking powder. Blend until completely smooth and add to the mixing bowl.
  5. Beat the dough on low speed until a sticky dough forms. Add the additional ½ cup flour (and 2 tbsp if needed) slowly until the dough becomes softer. 
  6. Cover and let rise in a warm spot for 90 minutes.
  7. Remove the dough from the bowl, divide and shape into 16 buns. Place on a lined baking sheet(s) and allow to rise for 20 minutes while you preheat your oven to 325*F.
  8. Bake for 10-15 minutes until slightly golden.
  9. Let cool completely on a wire rack. 
  10. Beat together icing ingredients, adding the icing sugar in ½ cup at a time. Spread over cooled buns. 
  11. Shave chocolate over iced buns and serve.

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