Best 3 Slovenian Easter Bread Velikonocni Kruhki Recipes

SLOVENIAN EASTER BREAD - VELIKONOCNI KRUHKI

Steps:

• 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.

POTICA

Steps:

• In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
• In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
• Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.

SLOVENIAN ALMOND-APRICOT BREAD

Steps:

• In a medium saucepan, bring the water and apricots to a boil, then simmer until soft, at least 10 minutes.
• Add the butter, maple syrup, egg, vanilla and orange rind; stir well until butter melts.
• Remove the mixture from the heat.
• Preheat oven to 350°F.
• Sift together the flours, salt, baking soda and baking powder.
• Fold the dry ingredients into the apricot mixture.
• Add the chopped almonds and mix well.
• Spread the batter into an oiled medium-sized loaf pan.
• Bake for 1 hour and 15 minutes, until knife inserted in center comes out clean.
• Allow the bread to cool for a few minutes before removing from the pan.