Velikonocni Kruhki - Egg Free Slovenian Easter Buns
I am not very sure how to pronounce that either. In Slovenian, "Kruh" means bread and "kruhki" means little breads. Easter, in Slovenia, is called "Velica Noc", meaning great night. So that's what Velikonocni Kruhki means – Easter buns!
Ingredients
- 1 1/4 tsps yeast instant
- 1/4 cup milk warm
- 1 tbsp sugar
- 1 1/4 to 1 1/2 cups all-purpose flour
- 3 or 4 pods cardamom , crushed
- 1/4 cup sugar confectioners '
- 75 gm butter melted and cooled
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/2 lime lemon Juice and zest of /
- 1/3 cup almonds ground (not chopped)
- 3/4 cups raisins water light or dark , soaked in warm and drained
- Milk for brushing the rolls
Instructions
- Mix the yeast, milk and sugar well in a small bowl and let it proof for about 15 minutes.
- Put 1 1/4 cups of flour, the cardamom, sugar, butter, vanilla, salt and the yeast mixture in the bowl of a processor. Combine until a soft dough forms. Add the remaining ingredients (except the milk) and knead well, adding as much more flour as necessary, till you have a smooth and elastic dough thatu2019s not sticky.
- Form a large ball and let dough rise in an oiled bowl, covered, till double in size. Deflate the dough and knead lightly on a floured surface. Divide the dough into 6 equal portions and form each one into a smooth ball.
- Let them rise for about 1/2 hour, then brush the tops with milk and bake then at 180C (350F) for about 30 minutes or till theyu2019re done and golden brown in colour. Cool them on a rack.