Biskupski Kruh with Raisins and Walnuts
80% autentično · Croatian
A delightful variation of the classic Biskupski Kruh, incorporating plump raisins and crunchy walnuts into the rich, eggy dough. This adds texture and a burst of sweetness and nuttiness to the traditional bread.
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Sastojci
- All-purpose flour500g
- Active dry yeast7g
- Granulated sugar100g
- Milk150ml
- Eggs2 large
- Unsalted butter, softened100g
- Lemon zest1 tsp
- Raisins75g
- Walnuts, chopped50g
- Salt1/2 tsp
- Egg yolk, for wash1
Koraci
- 1
Activate yeast in warm milk with a pinch of sugar. Let it bloom for 5-10 minutes.
- 2
In a large bowl, combine flour, remaining sugar, and salt. Make a well.
- 3
Pour yeast mixture into the well. Add eggs and lemon zest.
- 4
Gradually mix in softened butter. Knead until smooth and elastic.
- 5
Gently knead in the raisins and walnuts.
- 6
Place dough in a greased bowl, cover, and let rise for 1-1.5 hours until doubled.
- 7
Punch down dough. Shape into a braided loaf or ring. Place on a baking sheet.
- 8
Cover and let rise again for 30-45 minutes.
- 9
Preheat oven to 180°C (350°F).
- 10
Brush with egg yolk wash.
- 11
Bake for 35-45 minutes until golden brown.
- 12
Cool completely on a wire rack.
