Description
This sweet bread is a Croatian Easter tradition. Rich, soft, and flavorful, its worth the effort!
Ingredients
Units
Scale
For the dough
- 6 1/4 cups (750 g) all-purpose flour
- 3/4 cup (175 g) sugar
- 1 packet (8 g) vanilla sugar
- 5 large eggs
- 5 tbsp (75 g) unsalted butter, softened
- 5 tbsp (75 g) lard or additional unsalted butter
- 2/3 cup (150 ml) milk, lukewarm
- 1/2 cup (120 g) sour cream
- 2 1/4 tsp (7 g) active dry yeast
- 1/4 tsp (1.5 g) salt
- Zest of 1 lemon
- Zest of 1 orange
- 1/3 cup (40 g) raisins
- 1/3 cup (50 g) candied citrus peel
- Rum, for soaking raisins
For finishing
- 1 egg, beaten
- Pearl sugar or coarse sugar (optional)
Instructions
- Place the raisins in a small bowl and cover with rum. Let sit while preparing the dough.
- Sift the flour into a large mixing bowl. Add the salt, sugar, and vanilla sugar and mix to combine.
- Dissolve the yeast in the lukewarm milk, then add to the flour mixture. Add the eggs, sour cream, lemon zest, and orange zest.
- Drain the raisins and add them along with the candied citrus peel. Mix until a dough forms.
- Knead for about 10 minutes, until the dough becomes soft and elastic.
- Cover the dough with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and knead in the softened butter and lard until fully incorporated.
- Cover again and let rise until doubled in size.
- Divide the dough into 5 equal portions and shape each into a round loaf.
- Place the loaves on a parchment-lined baking sheet and let rest for 30 minutes.
- Using kitchen scissors, cut a cross into the top of each loaf.
- Brush the tops with the beaten egg and let stand for 10 minutes.
- Preheat the oven to 356°F (180°C).
- Bake for 30–35 minutes, until the loaves are baked through.
- Brush the hot loaves again with egg wash and, if using, sprinkle pearl sugar or coarse sugar over the top.
- Allow to cool before slicing.
Notes
Make sure the milk is warm to the touch — not hot — so the yeast activates properly. Let the dough fully double during both rising periods for the best soft, airy texture. Wrapped tightly, the loaves stay soft for 2–3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: Croatian
Nutrition
- Serving Size: 1 loaf
- Calories: 400
- Sugar: 50
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 3
- Protein: 6
- Cholesterol: 100