Slovenian Easter Bread - Velikonocni Kruhki

"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."
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
2hrs 50mins
Ingredients:
14
Serves:
10
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ingredients

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directions

  • 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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Reviews

  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!
     
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RECIPE SUBMITTED BY

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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