These old-fashion Slovenian Easter buns are hearty and mildly sweet, thanks to almond flour, dates, and raisins. They're crispy on the outside, chewy on the inside, and flavored with warm spices and fresh lemon zest.
This is My Family's Easter Bun Recipe
Growing up in Germany, every year around Easter our kitchen oven would get filled with hot cross buns. I love the way it makes the home smell like fresh bread and cinnamon.
But one year, I wanted to try something a little different. You see, I still wanted to make bread, of course, because bread = life. But I wanted a unique twist on the classic Easter hot cross buns. So instead, I started baking Slovenian Easter buns! And for more European Easter bread, try German Easter bread and Rosinenbrotchen.
My great-grandpa was from Slovenia and I've been researching different recipes from that region. These Slovenian buns are heartier than hot cross buns, full of dried fruit and ground almonds + almond extract. They have a texture closer to scones, since they're dense and chewy.
My Slovenian Roots
My Grandpa's Dad fought in World War I and when the army gave him money to go home, he faced a decision: go home to Slovenia and work on his father's farm for the rest of his life... or take the money and leave for the promised land of America.
He wrote a letter back home saying good-bye forever, then he took off for a new world across the other side of the globe. He began working in a coal mine in Montana and eventually made his way to Centralia, Washington to start his own farm. I do wonder if he ever enjoyed a version of these Slovenian Easter buns himself?
How to Serve Slovenian Easter Buns
These Slovenian Easter buns are super tasty, and pack so much flavor that they taste great plain on their own. However, they're also delicious when served warm with some butter and jam for breakfast. These buns also pack and travel well, so you could take them to work as a snack, or on a hike.
Baking Tips
- Rising: When letting the dough rise, I like to place it in then oven (turned off) with the oven light on. This provides a draft-free spot, and the small amount of the heat from the oven light helps to keep the dough warm.
- Decorating: Add a few sliced almonds on top of each bun just before you bake them. The egg wash will help the almonds stick on top, and your buns will look really pretty!
Variations
- Dried fruit: Feel free to substitute your favorite dried fruit in place of the raisins and chopped dates. Sultanas, cranberries, and chopped prunes are some of my favorites.
- Citrus: Instead of lemon zest, you can add orange zest for a slightly sweeter flavor. Both add a pop of bright, citrus flavor that tastes delicious.
- Extract: You can use vanilla extract instead of almond extract. But I personally like the nutty, sweet flavor that almond extract adds to these Easter buns.
Slovenian Easter Buns
developed & tested by:
Ingredients
Easter Buns
- 1 cup dates, roughly chopped
- 1 cup raisins
- ⅓ cup warm milk
- 2½ teaspoons active dry yeast (one packet)
- 2 teaspoons granulated sugar
- 2½ cups all-purpose flour
- 1 cup whole almond flour (or grind whole almonds in a food processor until it forms a fine texture)
- 1 teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ cup powdered sugar
- 6 Tablespoons butter, melted
- 1 teaspoon almond extract
- 1 teaspoon salt
- 1 small lemon (zested and juiced)
Egg Wash
- 1 egg yolk
- 1 teaspoon water
Instructions
- In a small bowl, cover the dates and raisins with hot water and let them soak. Set aside.
- In another small bowl, warm the milk in the microwave for about 30 to 60 seconds seconds, until it is the temperature of a warm bath. Stir in the yeast and granulated sugar. Let is sit for 10 minutes, until it is frothy on top.
- In a large mixing bowl, combine in the bubbly yeast mixture, all purpose flour, almond flour, cardamom, nutmeg, cloves, powdered sugar, melted butter, almond extract and salt. Mix it with a wooden spoon until it forms a soft dough.
- Drain the dates and raisins and mix them into the dough along with the juice and zest of one small lemon.
- Lightly dust a clean work surface with flour. Knead the dough for about 10 minutes until it's relatively smooth and elastic. (If the dough feels sticky, add an additional tablespoon of flour and knead it in. The dough should feel stretchy and firm, not sticky.)
- Form the dough into a ball and return it to the mixing bowl. Cover it with a clean kitchen towel, and let the dough rise at room temperature until it doubles in size, after about 4 hours.
- Once the dough has risen, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Lightly flour a clean work surface and dump the dough ball out. Shape the dough into 10 equal-sized balls and place them on your baking sheet.
- Whisk the egg yolk with the teaspoon of water to make an egg wash. Brush the tops of the buns with the egg wash. Optional: top with sliced almonds.Bake for about 30 to 35 minutes, until the buns are golden. Enjoy!!
Notes
- Kneading: If the dough feels like it's seizing up and becoming too hard to knead, let it rest for a few minutes so the gluten can relax. Then finish kneading the dough.
- Storing: Store cooled buns in an airtight container at room temperature for up to 4 days. You can reheat them in the microwave or an oven to soften them.
- Reheating: I like to reheat leftover buns in the microwave for about 15 seconds, which softens them.
Melanie says
So I haven't made this yet because I am a beginner in the yeast dough world but I just wanted to say how happy I am to have run into you via YouTube. My maternal grandfather came to Canada from Slovenia. His family was part of the German diaspora there known as the Danube Schwaben. For this reason I don't know much about German baking because although we were Germans we had generations of Slavic immersion. My great grandmother made Slovenian nut rolls called Potica which I hope to be able to make some day. My father's family came to Canada from Ukraine. There they were known as the Volga Germans and the things they baked definitely showed Ukrainian influence with us making Easter bread called paska. So I would come out very German based on my genetics but not based on what's going on in my kitchen. I look forward to learning more about my German baking roots from a fellow member of the diaspora 🙂
Carissa Erzen says
Hi Melanie, I'm so glad you found me over on YouTube! And thank you so much for sharing your heritage, I love connecting food & family history, since they're really so intertwined. And I LOVE Potica! I bet your great-grandmother's recipe is delicious! I haven't heard of Paska, but now I definitely want to try some. I'm looking forward to baking German recipes along with you, please keep me updated on what you make! (:
Gretel says
I replaced the lemon zest with orange zest, and added an orange glaze on top of these Slovenian buns. They were so good! I like how they're not too sweet, so they went perfect with my glaze. 😉 The whole family loved them!
Marya says
I absolutely love bread packed with nuts & fruit, and these buns certainly delivered. Definitely going to save this recipe to make again in Spring! I love the crunchy almonds added on top too, since they get a little toasted in the oven.
Yum-number1 says
These look good with a cup of a warm drink in the morning! Would have to give it a try this Easter!!
strawberryandcream says
Ooh yes maybe some tea or hot cocoa! 😉
Azilde Elizabeth says
This look delicious! Fun history to share about your great grandpa! Happy easter 🣠ðŸ°
strawberryandcream says
Thank you! My Dad told me the story a while ago and I've been wanting to share it! 😊
Happy Panda says
These look so goood
strawberryandcream says
Thank you so much! ☺ï¸
Jim says
Look delicious, healthy and tasty! Thanks.
strawberryandcream says
Thank you!! They were very tasty!!