Slovenian Easter Bread - Velikonocni Kruhki

• 1 (1/4 ounce) package active dry yeast
• 1/3 cup warm milk
• 2 tablespoons sugar
• 2 1/2 - 3 cups all-purpose flour
• 1/2 teaspoon ground cardamom
• 1/2 cup confectioners' sugar
• 12 tablespoons butter, melted and cooled
• 1 teaspoon vanilla
• 1 teaspoon salt
• 2 ounces candied citron peel
• 1 lemon, juice and zest
• 3/4 cup ground almonds
• 2 cups light raisins or 2 cups dark raisins, soaked in warm water and drained
• 1 large egg yolk beaten with 1 tsp water

1. Mix together the yeast, milk and 2 tbl sugar in a small bowl and let stand until bubbly, about 10 minutes.
2. 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.
3. Add the citron, lemon juice and zest, ground almonds and raisins, mixing well.
4. 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.
5. 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).
6. Punch down and knead for two minutes on a lightly floured surface.
7. Heat oven to 350 deg.
8. Form 10-12 balls from the dough and place on a parchment-lined baking sheet.
9. Brush the tops of the dough balls with the egg wash and bake 30-35 minutes or until golden brown.

active dry yeast, warm milk, sugar, flour, ground cardamom, confectioners, butter, vanilla, salt, candied citron, lemon, ground almonds, light raisins, egg yolk

Taken from www.food.com/recipe/slovenian-easter-bread-velikonocni-kruhki-479848 (may not work)