Slovenian Easter Bread - Velikonocni Kruhki |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 10 |
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From . These slightly sweet yeast rolls are blessed on Holy Saturday in the traditional zegen Easter basket and are served up on Easter morning. Ingredients:
1 (1/4 ounce) package active dry yeast |
1/3 cup warm milk |
2 tablespoons sugar |
2 1/2-3 cups all-purpose flour |
1/2 teaspoon ground cardamom |
1/2 cup confectioners' sugar |
12 tablespoons butter, melted and cooled |
1 teaspoon vanilla |
1 teaspoon salt |
2 ounces candied citron peel |
1 lemon, juice and zest |
3/4 cup ground almonds |
2 cups light raisins or 2 cups dark raisins, soaked in warm water and drained |
1 large egg yolk beaten with 1 tsp water |
Directions:
1. Mix together the yeast, milk and 2 tbl sugar in a small bowl and let stand until bubbly, about 10 minutes.
2. In a large bowl or stand mixer, place 2 1/2 c flour, yeast mixture, cardamom, confectioners' sugar, butter, vanilla and salt. Combine to make a soft dough.
3. Add the citron, lemon juice and zest, ground almonds and raisins, mixing well.
4. Knead for 10-15 minutes by hand or 5-7 minutes by machine. Add the remaining 1/2 cup flour if necessary, so that the dough is not sticky.
5. Form dough into a large bowl and let it rise, covered, until doubled. (Doughs rich in butter can take longer to rise, so be patient).
6. Punch down and knead for two minutes on a lightly floured surface.
7. Heat oven to 350 deg.
8. Form 10-12 balls from the dough and place on a parchment-lined baking sheet.
9. Brush the tops of the dough balls with the egg wash and bake 30-35 minutes or until golden brown.
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