These blueberry lemon sticky buns are beyond delicious! They are super good,sticky,and fingerlicking.My kids loved them…my family members loved them…Im sure you’ll love them too. Perfect with cup of coffee in the morning.Kids liked them with milk, and great with hot cup of tea as well.

Ingredients-

yields 18-20 rolls

Dough:
1 cup warm milk (not hot)
1/2 cup sugar
1/4 cup butter melted (1/2 stick)
2 large or 3 medium eggs
1 1/2 tablespoons oil

1/4 teaspoon salt
1 1/2 teaspoon yeast
1 tablespoon sour cream

2 ozs cream cheese*

1 teaspoon vanilla

3 1/2 – 4 cups Canadian flour(highly recommended)  or all purpose flour**
1 egg for egg wash

1 tablespoon water

 

Filling:

2 lemon zested

3/4 cup white sugar

3/4 flour

1/2 (1/4 cup) butter melted

blueberries

 

Glaze-

2 cups powdered sugar

1/2 lemon juice squeezed

lemon zest from 1 lemon optional

1/4 cup butter melted

1/2 cup milk

 

* you can replace for 1/4 cup sour cream
**Most European/Russian stores and Winco Foods carry it.
Direction using bread maker:
Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.

Melt butter,let it cool.

In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.

Whisk in milk mixture to egg mixture.

Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.

Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

 

Filling-

 

In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.

Whisk in flour.

Pour in butter and rub the mixture with your hands to create crumbs.

 

Making buns-

Preheat oven to 350 degrees.

Butter or grease 2 small or 1 large baking pans/dish.

Roll the dough into large thin ractangle.

Brush on a thin layer of melted butter or spread evenly using your fingers.

Sprinkle the filling mixture over buttered dough.

Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.

Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.

Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.

Whisk egg and water together and brush on buns.

Bake for 25-30 minutes or until they are deep golden brown.

Glaze- Combine all ingredients together using a whisk.

Remove buns from oven and pour the glaze over them while hot.

Serve warm or room temperature.

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Easter bread(paska/kulich) is a Russian traditional classic Easter bread. It’s made of sweet yeast dough mixed in with dried fruit like raisins.This recipe comes from my grandmother (Moms Mom),that passed away long time ago,who was an awesome cook and famous for her borscht recipe.Now I think you can see where I got love for cooking….It passes along the line I guess.

Easter bread is made with lots of egg yolks and butter.Similar to brioche or Italian Panettone.It’s a richer version of sweet bread yet is wonderfully light and soft and sweet.Traditional Easter bread is made in round cylinder type molds.But,really it doesn’t matter what shape it is.I like to use regular bread pan or spring foam pan or even muffin pan.I also made some personal breads using a small round mold from Sur La Table ( .40 cents each or .75 for larger one).So you can get panettone molds or choose any mold /pan you like.This recipe is my favorite.It stays fresh like from day 1 (not dry) for few days for sure.

Ingredients:

10 egg yolks

2 cups warm milk

1 tablespoon + 1 teaspoon yeast

1 cup sugar

1 1/2 cup melted butter (3 sticks)

1 tablespoon vanilla

1/2 teaspoon salt

1 1/2 tablespoons oil

2 cups + 4 cups canadian flour (highly recommended)*

1 -1 1/2 cup raisins (I prefer jumbo or golden raisins) soaked in hot water for 10 min and drained.

* If you can’t get canadian flour ,your second choice would be bread flour, and third choice all-purpose flour. Most Russian stores and Winco Foods carry Canadian flour.

Glaze:

2 cups powdered sugar

3 tablespoons choice of milk,heavy cream,squeezed lemon juice,or squeezed orange juice

 

Directions:

Combine warm milk with 2 cups flour and yeast.Mix well and set aside covered.

In a stand mixer,whip egg yolks with sugar.

Gradually add vanilla,salt,oil and butter to egg yolks.Add milk and flour mixture to egg yolk and butter.Mix until well combined.

Replace whisk attachment with dough hook attachment.

Add in 4 cups of flour and raisins.

Mix dough well.

Cover dough with plastic cover and towel.

Place the bowl with dough in the warmest place in your house or microwave (don’t turn it on).Let the dough rise(about 2 hours).

Divide dough among all molds and let it rise.(about 20 minutes)

Heat oven to 325 degrees.

Bake for about 30-40 minutes depending on the size of your molds and until the outside is golden brown.

To make glaze:

Combine powdered sugar with milk,cream,lemon juice,or orange juice.

Apply to the tops of easter bread/paska when cooled at room temperature.

Combine warm milk with 2 cups flour and yeast.Mix well and set aside covered.

In a stand mixer,whip egg yolks with sugar.

Gradually add vanilla,salt and butter to egg yolks.Add milk and flour mixture to egg yolk and butter.Mix until well combined.

 

Replace whisk attachment with dough hook attachment.Add in 4-5 cups of flour and raisins.

Mix dough well.

Cover dough with plastic cover and towel.Place the bowl with dough in the warmest place in your house or microwave (don’t turn it on).Let the dough rise(about 2 hours).

Divide dough among all molds filling them half way.Heat oven to 325 degrees.Bake for about 30-40 minutes depending on the size of your molds and until the outside is golden brown.

 

When cooled at room temperature,remove from molds and apply glaze.Add sprinkles if desired.

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Roasted rack of lamb is a festive dish at holidays like Christmas, New Years and Easter.The meat is tender and juicy with a little herby crust.

Ingredients for 2 racks-

8 garlic cloves

1 tablespoons fresh thyme leaves

4 sprigs fresh rosemary leaves

1/4 cup olive oil

1/4 cup red wine

1 tablespoon dijon mustard

salt and fresh ground better ( I used about 1 tablespoon)

Direction:

Using a blender,combine all the ingredients.

Rub the marinade all over lamb racks.

Marinade for at least 8-12 hours in the fridge.Bring meat to room temperature before roasting.(about 1 1/2-2 hours)

Heat oven to 500 degrees on broil.

Line a baking sheet with foil.

Place racks on baking sheet and roast for  about 15 minutes.

Reduce heat 450 degrees on bake for another 15-20 minutes*

Remove from oven, let rest covered with foil for at least 5 minutes.

Carve and serve right away.

* If you prefer your meat more rare,roasting time will be less.

 

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