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Sirnica (Dalmatian Easter bread)
Sirnica (Dalmatian Easter bread) is a traditional Croatian recipe for a classic rich yeasted bread flavoured with rose water that's decorated with a crushed ice cube cross for Easter. The full recipe is presented here and I hope you enjoy this classic Croatian version of: Dalmatian Easter bread (Sirnica).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+5 hours proving)
Makes:
4 loaves
Rating: 
Tags : Bread RecipesMilk RecipesBaking RecipesCroatia Recipes
This is a classic Croatian Easter bread that's a typical part of the food blessing ritual. You take a basket filled with goodies including this hunk of dough and then everything is taken home and eaten for an Easter breakfast/brunch
Ingredients:
100ml milk (tepid for the yeast)
20g of fresh yeast
1 tbsp caster sugar
850g plain flour
250g unsalted butter, finely diced
finely-grated zest of one lemon
finely-grated zest of one orange
One teaspoon salt
6 egg yolks
150ml milk
One teaspoon vanilla extract
One teaspoon rosewater
One teaspoon rum
One egg (beaten)
Sugar cubes (crushed)
Method:
Combine the tepid milk, yeast and 1 tablespoon of sugar in a small bowl. Stir well and make sure all the yeast has dissolved. Set aside to prove for about 10 minutes, until frothy.
Sift the flour into a bowl, add the butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Mix in the sugar, salt and zests to the butter/flour mix then combine using a whisk.
Lightly mix the egg yolks, vanilla, rosewater, rum and the milk to a jug. Whisk lightly then add to the flour along with the frothy yeast milk.
Using your hands, bring the mixture together as a dough then turn out onto a lightly-floured work surface and knead for about 10 minutes, until the dough is smooth and elastic. It should spring back when poked with a finger.
Return the dough to the mixing bowl, cover with a clean tea towel then set aside in a warm plate to rise for 2-3 hours. But if it takes longer leave aside for more time.
Line a baking tray with baking paper then set aside.
When the dough has risen, knock it back then remove from the bowl and divide into four equal pieces.
Roll each dough quarter into a prefect ball and place onto the lined and greased baking tray. Allow to rise again for 1½ – 2 hours before baking.
Pre-heat your oven to 180°C.
Once risen, brush the tops of each ball of dough with the beaten egg, then cut a shallow cross into the tops of each.
Scatter the crushed sugar cubes over the top and into the cross.
Transfer to the centre of your pre-heated oven and bake for approximately 30 minutes, or until golden and a skewer inserted into the centre emerges cleanly.
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