Best Velikonocni Sekanina Easter Loaf Recipes

CHOCOLATE CHUBBIES

Steps:

• Position racks in the center and top third of the oven and preheat to 350°F Line two half-sheet pans with parchment paper.
• Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.
• Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl. The dough will be somewhat soft.
• Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake the cookies immediately - if you wait, they won't be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans.
• Note: The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.

SLOVENIAN EASTER BREAD - VELIKONOCNI KRUHKI

Steps:

• Mix together the yeast, milk and 2 tbl sugar in a small bowl and let stand until bubbly, about 10 minutes.
• In a large bowl or stand mixer, place 2 1/2 c flour, yeast mixture, cardamom, confectioners' sugar, butter, vanilla and salt. Combine to make a soft dough.
• Add the citron, lemon juice and zest, ground almonds and raisins, mixing well.
• Knead for 10-15 minutes by hand or 5-7 minutes by machine. Add the remaining 1/2 cup flour if necessary, so that the dough is not sticky.
• Form dough into a large bowl and let it rise, covered, until doubled. (Doughs rich in butter can take longer to rise, so be patient).
• Punch down and knead for two minutes on a lightly floured surface.
• Heat oven to 350 deg.
• Form 10-12 balls from the dough and place on a parchment-lined baking sheet.
• Brush the tops of the dough balls with the egg wash and bake 30-35 minutes or until golden brown.

EASTER SPICED LOAF RECIPE (BREAD MAKER)

Steps:

• Sift together the flour and the spices in a bowl.
• In the bread maker pan, pour in the water; add the egg, butter, sugar and salt. Add the spiced flour making sure the water is all covered. Sprinkle yeast over the flour. If your machine recommends that you add the dry ingredients first simply reverse the order that you add them to the pan.
• Set the Bread Maker to sweet loaf, small loaf and medium crust, at the beep add the mixed fruit.
• Once the loaf is cooked remove from the pan and glaze with the sugar glaze.
• Slice and toast and cover in butter.