Traditional Dalmatian hot cross buns


For 4-6 Easter cakes:
1 kg bread flour
1 ½ cubes fresh yeast
250 g sugar
16 dag butter, softened
8 egg yolks
4 egg whites
2 ½ dl warm milk
grated zest of 1 whole lemon
grated zest of 1 whole orange
a small amount of rose extract (home-made ružolij is recommended)
a small amount of maraschino
a small amount of rum
Easter cake aroma
8 – 10 pouches vanilla sugar or 2 tbsp vanilla extract

For the glaze:
4 egg whites
2 pouches vanilla sugar
sugar (crystals, cubes, granulated)


Dissolve the yeast, a small amount of flour and sugar in warm milk and leave to rise. Cover and leave until foamy.

Sift the flour in a large bowl. Add the egg yolks and egg whites, the remaining sugar, the grated lemon and orange zest, vanilla, rum, maraschino and ružolij, the entire contents of the Easter cake aroma bottle and the risen yeast.
Beat with a mixer and knead into soft dough.

Form a ball, cover and leave in a warm place to rise for several hours.

Dust the palms of your hands with flour and form the cakes (you can make between 4 and 6 cakes, depending on the rising of the dough and the size of the cakes) and arrange on a baking tray lined with a sheet of parchment paper.

Use scissors to make three incisions on top of each cake and leave to rise while preheating the oven to 200 ºC.

Fill an oven-proof dish with water and place it at the bottom of the oven.

Lower the oven temperature to 180 ºC and bake the cakes for about 40 minutes, until nicely golden.

Remove from the oven, glaze, sprinkle with sugar, return to the oven and bake for another 10 minutes.

To make the glaze, beat the egg whites with a fork. Add the vanilla sugar and spread over the cakes. Sprinkle lavishly with crystal sugar, crushed sugar cubes or granulated sugar.