In a small, non-metal bowl, mix the yeast, 1 tsp sugar, and hot water. Mix gently and let it sit for 5 minutes to bloom the yeast.
In a separate bowl, mix the milk, 3/4 cup sugar, coconut oil (or vegan butter), egg replacement, and vanilla. When the yeast has bloomed nicely, add it to the rest of the wet ingredients and stir to combine.
In a large metal bowl, mix the flour and salt together, then make a well in the flour and add the wet ingredients. Stir with a wooden spoon and bring it together into a nice soft dough. It should be fairly sticky. Knead it for 5 minutes, only adding flour if it’s really sticking to your fingers. Cover with a damp tea towel and leave in a slightly pre-warmed oven to rise for 1 hour or until doubled.
Once it’s doubled, shape it into 4 equal rounds. Cover again and leave to rise in a warm place for 1/2 hour, until doubled.
Bake the risen rounds: preheat the oven to 300F. When you put the paska buns in, turn the heat down to 275F. Bake for 30 minutes or until very slightly golden, then remove from the oven. Aunt Marilyn says, “I bake them low and slow because it’s a sweet dough.”
Mix all the glaze ingredients together, and when the paska buns are cooled, cover the rounds with the glaze. The glaze recipe above makes enough for 1 round generously covered.
If you’re not going to eat all the buns right away, freeze the remaining ones without glaze, then defrost and glaze them when you’re ready to eat. Enjoy the baked brioche-donut Easter paska deliciousness! ❤️