Croatian Easter Bread
Blagoslovnica, Pinca, Sirnica, Fogace, all are names for Croatian Easter bread. Growing up my mum called it Blagoslovnica, so I'm going with that one, it's our tradition (my dad recently told us they called it Fogace on the island he is from).
This is something my mother loves, I think it reminds her of times growing up in Croatia. So every Easter she buys one, this year I thought I'd surprise her and make one. She loved it (she even requested one for mothers day coming up in a few weeks). Now I love food traditions, it's something that I'm trying to keep going with my kids, it connects us to where we are from. It's something that in the future will be a reminder of our families past.
Blagoslovnica is a sweet bread, it is usually shaped like a small ball with a cut on the top in the shape of a cross as it symbolizes the suffering of Christ. This homemade version I find better than the store bought ones.
This makes 4 smaller blagoslovnice, which I love, because I can keep one or two and gift the others. They are good for quite a few days. They are soft and have a really nice flavour from the citrus zests and the vanilla and the rum. If you can't find Croatian rum, use Captain Morgan's Black Spiced Rum.
So here is an easy blagoslovnica that I know I will be making for years to come.
This is something my mother loves, I think it reminds her of times growing up in Croatia. So every Easter she buys one, this year I thought I'd surprise her and make one. She loved it (she even requested one for mothers day coming up in a few weeks). Now I love food traditions, it's something that I'm trying to keep going with my kids, it connects us to where we are from. It's something that in the future will be a reminder of our families past.
Blagoslovnica is a sweet bread, it is usually shaped like a small ball with a cut on the top in the shape of a cross as it symbolizes the suffering of Christ. This homemade version I find better than the store bought ones.
This makes 4 smaller blagoslovnice, which I love, because I can keep one or two and gift the others. They are good for quite a few days. They are soft and have a really nice flavour from the citrus zests and the vanilla and the rum. If you can't find Croatian rum, use Captain Morgan's Black Spiced Rum.
So here is an easy blagoslovnica that I know I will be making for years to come.
Recipe
Recipe adapted from pastrymaestra.com/
Makes 4
500g bread flour
1 teaspoon (5g) salt
100g caster sugar
6g orange zest (zest of one orange)
8g lemon zest (zest of two lemons)
100g milk
7g instant dried yeast
30g honey
100g whole eggs (2 medium eggs)
70g egg yolks (4 egg yolks)
1 teaspoon vanilla bean paste
30g Croatian Rum
30g Croatian Cherry Brandy
200g unsalted butter, cubed, room temperature
Egg wash:
50g egg (1 medium egg)
1 tablespoon (10g) milk
Decoration:
Pearl or Icing Sugar
Makes 4
500g bread flour
1 teaspoon (5g) salt
100g caster sugar
6g orange zest (zest of one orange)
8g lemon zest (zest of two lemons)
100g milk
7g instant dried yeast
30g honey
100g whole eggs (2 medium eggs)
70g egg yolks (4 egg yolks)
1 teaspoon vanilla bean paste
30g Croatian Rum
30g Croatian Cherry Brandy
200g unsalted butter, cubed, room temperature
Egg wash:
50g egg (1 medium egg)
1 tablespoon (10g) milk
Decoration:
Pearl or Icing Sugar
To make Croatian Easter bread place lukewarm milk into a measuring cup, add yeast and stir well with a whisk.
Place sifted flour into a stand mixer fitted with hook attachment. Add the dry ingredients – salt, sugar, lemon zest and orange zest. Mix on low speed to combine.
Next, add milk and yeast mixture, honey, whole eggs, egg yolks, vanilla bean paste, rum and cherry brandy. Mix on medium speed for about 10 minutes, until the dough becomes nice, smooth and stretchy.
Now gradually add softened butter mixing well after each addition. Cover the bowl with a cloth and leave it in warm place for about 2.5 hours.
When the dough doubles in size divide it into four equal parts, about 285g each.
Next, form each piece into a ball by folding the dough, flipping it over and rounding using your palms. Place breads onto parchment paper lined baking trays, cover them with a cloth and let the dough rise again for about two hours.
Place sifted flour into a stand mixer fitted with hook attachment. Add the dry ingredients – salt, sugar, lemon zest and orange zest. Mix on low speed to combine.
Next, add milk and yeast mixture, honey, whole eggs, egg yolks, vanilla bean paste, rum and cherry brandy. Mix on medium speed for about 10 minutes, until the dough becomes nice, smooth and stretchy.
Now gradually add softened butter mixing well after each addition. Cover the bowl with a cloth and leave it in warm place for about 2.5 hours.
When the dough doubles in size divide it into four equal parts, about 285g each.
Next, form each piece into a ball by folding the dough, flipping it over and rounding using your palms. Place breads onto parchment paper lined baking trays, cover them with a cloth and let the dough rise again for about two hours.
Brush the breads with egg wash, make incisions using scissors, and finally, sprinkle some pearl sugar or icing sugar on the top.
Bake breads at 180°C/160°C fan forced for about 25-30 minutes, until nicely golden.
Bake breads at 180°C/160°C fan forced for about 25-30 minutes, until nicely golden.
Enjoy!