Uskrsna Sirnica-slatki dalmatinski kruh/Sweet Dalmatian Easter Bread

Please, scroll down for recipe in English

Uskrs je vrijeme obiteljskih blagdana, nešto čemu sam se oduvijek veselila kao dijete. Otkako smo se M. i ja vjenčali, sve nam se nekako poduplalo – dvostruki Božić, dvostruki rođendani, dvostruki Uskrs, što meni, naravno, ne pada teško budući da obožavam obiteljska okupljanja. Točnije, volim okupljanja obitelji mog supruga i neizmjerno me veseli što sam dio toga. Veseli me put u Zagreb, put u Križevce, obilazak tih dragih ljudi koji te uvijek dočekaju raširena srca, odlazak do kleti, janjetina na ražnju ili ispod peke s mladim lukom i krumpirima, degustiranje domaćih vina (dalo bi se još toga nabrojiti)...

Jedna od tradicionalnih dalmatinskih stvari, po meni prva asocijacija na Uskrs koja se zadržala u mojoj obitelji, jest domaći slatki Uskrsni kruh koji se u različitim djelovima Hrvatske drugačije naziva: Sirnica, Pinca, Pogača... no poanta ostaje ista – dijeli se među članovima obitelji kao simbol dobrih želja.

Sirnica je slična Briošima, slatki kruh s jajima i aromom (uobičajeno ruža, maraskino), grožđicama (koje instiktivno izbacujem iz usta čim ih osjetim), a stariji recepti dalmatinskih baka uključuju i domaću svinjsku mast.

U obitelji mog supruga Sirnicu nisu nikada jeli, za nju nisu čuli, nju ne rade. Moja prva reakcija bila je užasnuto lice preko kojeg sam svom snagom volje pokušavala navući osmijeh (kakav-takav), lice dijeteta kojem otimate sladoled. U prvim trenucima mog užasa kroz glavu su mi prolazile svakave misli, a jedna od njih je bila da mi žele ukrasti moju tradiciju i našopati me njihovim Mađaricama. Pravi Uskršnji Grinch!! Naravno, prvo sam odjurila u dućan (jer je tada bilo hoću li-neću li dirati tuđu kuhinju, ajme majko šta ako mi sve zagori, ko će čekat da se tijesto digne) i tako sam kupila Sirnicu, narezala je i ponudila mojoj prisvojenoj obitelji.

Jede svekrva i sve gleda, a onda se nasmije sama sebi: „Pa ovo je Pinca, vidim nešto mi je strašno poznato, a ja se sve pitam gdje je sir u toj tvojoj Sirnici“. 

Otkuda joj naziv Sirnica, iskreno ću vam priznati da ne znam – ono što sigurno znam da u njoj nema ni malo sira :)

Radim je svake godine u vrijeme Uskrsa po tradicionalnom bakinom receptu, naravno, uvijek bez grožđica. Ovaj put sam u Lidla sasvim slučajno naišla na chocolate chips pa sam i njih dodala :)

Kod sirnica je najvažnije da im dopustite da se dovoljno dignu, a ovisno o dignutom tijestu, oblikujte ih u kugle. Ja sam oblikovala tri kugle kako bi se što bolje ispekle jer veće sirnice znaju u sredini ostati sirove, a izvana zagorene. Pazite da vam sirnice ne zagore jer će biti gorke.
Pričekajte da se potpuno ohlade, najbolje ih je raditi navečer i degustirati ujutro - tako će se tijesto potupno ohladiti i biti će izdašne :)

Uskrsna Sirnica

(za 3 komada)

      Potrebni sastojci:

·         1.2 kg glatkog pšeničnog brašna

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·         200 g kristal šećera

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·         40 g svježeg kvasca

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·         6 cijelih (domaćih) jaja

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·         50 g rastopljenog maslaca

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·         1 žlica domaće svinjske masti, rastopljena (možete ju zamijeniti s maslacem)

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·         80 ml neutralnog ulja

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·         2 -3 žlice ruma za kolače

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·         1 žlica Maraskina

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·         1 žličica ružine vodice

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·         1 žličica soli

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·         1 limun, fino naribana korica

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·         1 naranča, fino naribana korica

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·         300 ml mlakog mlijeka

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·         2 žumanjka, za premazivanje

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·         120 g čokoladnih suza (ili sitnije nasjeckane tamne čokolade)

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      Steps:

·         U manjem lončiću zagrijte mlijeko da bude mlako pa dodajte žličicu šećera i kvasac. Dobro promiješajte pa ostavite na toplom mjestu oko 15 minuta, dok se kvasac ne digne.

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·         U međuvremenu, jaja stavite u veću zdjelu, pomiješajte ih s šećerom, ribanom koricom limuna i naranče, rumom, maraskinom i ružinom vodicom pa lagano istucite električnim mikserom. Ostavite sa strane.

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·         Oko 1 kg brašna pomiješajte sa soli. Ostatak brašna ostavite sa strane.

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·         U sredini brašna napravite rupicu, dodajte dignuti kvasac pa promiješajte. Dodajte ulje, otopljeni maslac i mast pa opet promiješajte. Naposlijetku dodajte smjesu jaja s aromama te ostatak brašna. Dodajte čokoladne suze pa zamijesite glatko tijesto.

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·         Premjestite tijesto na kuhinjsku površinu pa mijesite 10 minuta.

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·         Premjestite tijesto u veću plastičnu zdjelu, pokrijte ga čistom kuhinjskom krpom i ostavite na toplom mjestu da se diže dok ne udvostruči volumen, oko 2 sata.

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·         Kada se tijesto diglo, premjestite ga na kuhinjsku površinu pa premijesite. Tijesto podijelite na tri dijela pa oblikujte sirnice.

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·         Tepsiju obložite papirom za pečenje pa posložite sirnice jednu u razmaku od druge. Svaku sirnicu po sredini (po vrhu) zarežite kuhinjskim škaricama u obliku križa (nemojte preduboko zarezati, nekih 1 cm je dovoljno). Ostavite pokriveno dizati još 2 sata dok en udvostruče volumen.

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·         Zagrijte pećnicu na 180°C.

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·         Umutite 2 žumanjka pa premažite površinu sirnica.

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·         Pecite oko 20-30 minuta, odnosno dok izvana ne postanu zlatno-smeđe boje.

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·         Pečene sirnice u potpunosti ohladite na sobnoj temperaturi prije rezanja.

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English version

Easter is a time of family gathering, and since M. and I got married, we have double holidays with family: double Christmas, double birthdays, double Easter (and it's as awesome as it sounds!).
One of the first association of Easter in Croatia is a sweet Easter bread also known as Pinca or Sirnica, flavored with raisins, rum, rosewater and citrus zest. It is shaped into a round loaf that is marked with a cross to symbolize the Crucifixion of Christ.  In Dalmatia, from where I come from, it's symbol of of good wishes.

So, if you never try this traditional beauty, I certainly encourage you to do so!

Sweet Dalmatian Easter bread

(makes 3 round loaf)

     You need:

·        1.2 kg all-purpose flour

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·         200 g granulated sugar

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·         40 g fresh yeast

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·         6 whole eggs, large

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·         50 g butter, melted

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·         1 tbsp domestic fat (you can replace it with butter), melted

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·         80 ml neutral oil

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·         2 tbsp dark rum

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·         1 tbsp Maraschino cherry essence, optional

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·         1 tbsp rose water

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·         1 tsp sea salt

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·         1 lemon, finely grated zest

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·         1 orange, finely grated zest

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·         300 ml luke-warm milk

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·         2 egg yolks, to brush

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·         120 g chocolate chips (optional)

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      Steps:

·       In a small bowl combine milk with 1 tsp granulated sugar  and crumbled yeast. Whisk thorougly and leave to proof in a warm place until it doubles in volume and becomes frothy, for about 15 minutes.

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·       In a large bowl, lightly beat whole eggs with sugar. Add (dark) rum, rose water, maraschino cherry essence (optional) and grated zest of 1 lemon and 1 orange. Leave aside.

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·       Combine about 1kg of flour with salt. Leave aside the rest of the flour.

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·       Make a hole in center of the flour  and add yeast mixture, neutral oil, melted butter, fat and eggs. Add raisins and the rest of the flour. Mix on medium speed using a hook attachment until the dough comes together into a ball.

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·       Transfer dough to floured kitchen surface and start kneading the dough for about 10 minutes until you get a firm dough. Place the dough in a large plastic bowl and cover with a clean kitchen towel. Let it rise in a warm and draft free place until doubled in size (2 hours).

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·       When the dough has fully risen, transfer it to floured kitchen surface and divide into 3 parts. Knead each part in a circle bread shape.

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·       Place rolled bread in a baking pan covered with perchment paper (make sure they are at least 2-inch apart). Pinch the bread with kitchen scissors in the middle (in a shape of cross). Cover with a towel and let rise again for 2 hours.

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·       Preheat the oven to 350 F (180°).

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·       Brush the surface of the bread with egg yolks and sprinkle with sugar (optional).

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·       Bake for 20-30 mins, or until they get golden-brown color on the top.

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·       Cool on a wire rack and keep on room temperature wrapped in a kitchen towel. Make sure they are completely cool before cutting, preferebly let them stay overnight.

P.S. For the measurements check out the kitchen chart!

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