Slovenian Easter Bread - Velikonocni Kruhki

Submitted by duonyte

"From about.com . These slightly sweet yeast rolls are blessed on Holy Saturday in the traditional zegen Easter basket and are served up on Easter morning."

 

• Ready In: 2hrs 50mins
• Ingredients: 14
• Serves: 10

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.

Reviews

[loof751]

Wonderful, delicious rolls! Not overly sweet and just lovely with the aroma and flavor of the cardamom. Mine did not rise much; I used light butter and I suspect that could be the reason - my dough was not at all sticky but did seem a little buttery. None the less, I ended up with a dozen rolls which were delightful served warm with butter. Thanks for sharing your recipe!