As Easter approaches, the sweet aroma of freshly baked buns is filling Pembina Valley kitchens. Hilda Gerbrandt joined us in studio to share her beloved Paska buns -- a sweet, citrus-flavoured treat that combines tradition with a personal twist.

Hilda and JaymeHilda Gerbrandt (left), shares a plate of Paska with Eagle 93.5 FM host Jayme Giesbrecht

The meaning behind Paska buns

Paska buns are more than just a holiday dessert, Gerbrandt explained. “Paska is actually the Hebrew word for Passover,” she said. “The bread represents eternal life -- Jesus is the bread of life -- and the white icing represents purity.”

submitted photo: Hilda says most of her bun or bread recipes do NOT start with a blender...but this one does!submitted photo: Hilda says most of her bun or bread recipes do NOT start with a blender...but this one does!
submitted photo: once the citrus mix is folded into the dough, let it risesubmitted photo: once the citrus mix is folded into the dough, let it rise

A recipe with a personal touch

Gerbrandt’s recipe starts with a citrus blend of lemon and orange, which she processes in a blender with melted butter and water. This wet mixture is then combined with dry ingredients to form the dough, which rises a little slower because of the citrus and butter content.

“Once it’s baked and cooled, you put icing and sprinkles on it, and it just looks lovely,” she said. “You’re ready for Easter now.”

She encourages experimentation: “Next time I might add another half orange or half lemon to make the citrus flavour even more pronounced. You could even add a touch of lemon to the icing.”

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submitted photo: The Easter buns are ready to be iced and sprinkledsubmitted photo: The Easter buns are ready to be iced and sprinkled
the finished product: Paska perfectionThe finished product: Paska perfection

Why individual buns?

Gerbrandt prefers making individual buns rather than a single loaf. “They transport better, freeze well, and you don’t have to slice them,” she said. “It makes sharing with family and friends so much easier.”

Her approach contrasts with some traditional recipes, like those in the Mennonite Girls Can Cook cookbook, which use milk instead of water. “That gives a slightly richer taste, but I love using water,” she said.

submitted: Hilda's recipesubmitted: Hilda's Easter bun recipe

Bringing family and tradition together

While Gerbrandt and her family have simplified Easter gatherings over the years, Paska buns remain a highlight. 

“The buns really bring the celebration together,” she said. “The white icing reminds us of purity, and the bread itself represents eternal life. It’s a small way to reflect on Easter while enjoying something sweet with your family.”