Makes 12 Czech Easter Buns or Velikonoční Bochánek
Prep Time: 20 minutes
Cook Time: 20 minutes
Rise time: 1 hour, 30 minutes
Total Time: 2 hours, 10 minutes
Yield: 12 buns
- 1/2 cup scalded milk
- 2 ounces butter
- 1/2 cup sugar (or to taste)
- 1/4 teaspoon salt
- 2 1/4 teaspoons (1 package) active dry yeast
- 2 tablespoons warm water
- 1 large room-temperature eggs, beaten
- 2 3/4 cups all-purpose flour
- 1/4 cup golden or dark raisins
- 1/4 cup blanched sliced almonds
- 3 tablespoons chopped citron
- 1 large room-temperature egg, beaten
- 2 tablespoons blanched sliced almonds (optional)
- Add butter, sugar and salt to scalded milk. Stir to combine and let cool to lukewarm.
- Place yeast and warm water in the bowl of a stand mixer and, with the paddle attachment, stir until dissolved. Add lukewarm milk mixture and 1 egg and combine.
- Add flour and beat with the paddle until smooth. Add the raisins, almonds and citron, and mix, 3 to 5 minutes until smooth. Dough will be sticky.
- Place dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 1 hour. See this Quick Tip for faster rising.
- Punch down dough and turn out onto lightly floured board. Knead a few minutes and shape into 12 balls. Place on a parchment-lined baking sheet, cover with greased plastic wrap and let rise until doubled.
- Heat oven to 400 degrees. Brush buns with 1 beaten egg. With scissors, cut a cross in the top of each bun, if desired, and sprinkle surface with almonds, if desired. Bake 5 minutes, reduce heat to 375 degrees and bake an additional 10-15 minutes or until instant-read thermometer registers 190 degrees. Let cool completely.