Slovenian Easter Bread - Velikonocni Kruhki

"From . These slightly sweet yeast rolls are blessed on Holy Saturday in the traditional zegen Easter basket and are served up on Easter morning."
photo by loof751 photo by loof751
photo by loof751
Ready In:
2hrs 50mins




  • Mix together the yeast, milk and 2 tbl sugar in a small bowl and let stand until bubbly, about 10 minutes.
  • 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.
  • Add the citron, lemon juice and zest, ground almonds and raisins, mixing well.
  • 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.
  • 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).
  • Punch down and knead for two minutes on a lightly floured surface.
  • Heat oven to 350 deg.
  • Form 10-12 balls from the dough and place on a parchment-lined baking sheet.
  • Brush the tops of the dough balls with the egg wash and bake 30-35 minutes or until golden brown.

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  1. 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!


My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
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