This is a great project for the kids who can help with rounding up the balls of dough.
See Easter Breads Across Eastern Europe and Easter Bread Recipes Around the World.
Makes 10-12 small Slovenian Easter Breads
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 package active dry yeast
- 1/3 cup warm milk
- 2 tablespoons sugar
- 2 1/2 to 3 cups all-purpose flour
- 1/2 teaspoon ground cardamom
- 1/2 cup confectioners' sugar
- 12 tablespoons (1 1/2 sticks) melted and cooled butter
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 ounces candied citron
- Juice and zest of 1 lemon
- 3/4 cup ground (not chopped) almonds
- 2 cups light or dark raisins, soaked in warm water and drained
- 1 large egg yolk beaten with 1 teaspoon water
- Place yeast, milk and sugar in a small bowl. Mix, cover and let rise for 10-20 minutes until yeast has dissolved.
- In a large bowl or stand mixer, place 2 1/2 cups flour, yeast mixture, cardamom, confectioners' sugar, butter, vanilla and salt. Combine until a soft dough results. Add the citron, lemon juice, zest, almonds and raisins, mixing well. Knead for 10-15 minutes by hand or 5-7 minutes by machine. Add additional 1/2 cup flour, as necessary, so dough isn't sticky.
- Form a large ball and let dough rise in the same bowl, covered, until doubled. Punch down dough and knead dough on a lightly floured surface for 2 minutes.
- Heat oven to 350 degrees. Form 10-12 balls from the dough and place on a parchment-lined baking sheet. Brush the tops of the dough balls with egg wash. Bake 30-35 minutes or until golden brown.