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Velikonocni Kruhki: Slovenian Easter Buns

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    Source: www.ecurry.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, C, D, E
    MineralsSelenium, Zinc, Copper, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 1/2 Teaspoons active dry yeast

    2. 1/3 cup warm milk

    3. 2 teaspoons sugar

    4. 2 1/2 to 3 cups all-purpose flour

    5. 1/2 teaspoon ground cardamom

    6. 1/2 cup confectioners' sugar

    7. 3/4 stick melted and cooled butter

    8. 1 teaspoon vanilla

    9. 1 teaspoon salt

    10. 2 ounces candied citron ( I did not use citron)

    11. Juice of 1 lemon

    12. zest of 2 lemons

    13. 3/4 cup ground (not chopped) almonds

    14. 1 1/2 cups dark raisins, soaked in warm water and drained ( You can use any kind of Raisins)

    15. 1 large egg yolk beaten with

    16. 1 teaspoon water

    Instructions Jump to Ingredients ↑

    1. Mix yeast, milk and sugar in a small bowl. Stir, cover and let rise for 5-10 minutes until yeast has dissolved.

    2. In a large bowl or stand mixer, place 2 1/2 cups flour, yeast mixture, cardamom, confectioners’ sugar, butter, vanilla and salt. Combine all until it forms a soft dough.

    3. Add the citron, lemon juice, zest, ground almond and raisins, mixing well. Knead for 10-15 minutes by hand or 5-7 minutes by machine. Add the additional flour, as needed. The dough should not be sticky.

    4. Make a large ball, Cover the bowl and let dough rise for 5-6 hours or until doubled. (I made the dough at night & let it sit overnight, baking them early in the morning)

    5. Punch down dough and knead the dough on a lightly floured surface for a couple of minutes.

    6. Heat oven to 350 degrees F. Form 10-12 balls from the dough and place on a baking sheet.

    7. Brush the tops of the dough balls with egg wash. Bake 30-35 minutes or until golden brown.

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