Bucolaj

Bucolaj (Croatian Sweet Lemon Bread)

Bucolaj is a soft, lightly sweet Croatian yeasted bread enriched with eggs and milk, fragrant with lemon zest. It's traditionally enjoyed as a breakfast pastry or afternoon treat, often alongside coffee or tea.

Prep

30 min

Cook

35 min

Total

65 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) all-purpose flour, plus extra for dusting
• •200 ml (¾ cup + 2 tbsp) whole milk, lukewarm
• •80 g (⅓ cup) granulated sugar
• •2 whole (2 large) eggs, plus 1 yolk for brushing
• •60 g (¼ cup) unsalted butter, softened
• •7 g (1 packet) active dry yeast, or 15 g fresh yeast
• •1 whole (1 large) lemon, zest of the whole lemon; juice of half
• •1 pinch salt
• •1 tsp vanilla sugar, optional, traditional in some regions
• •30 g (2 tbsp) powdered sugar, for dusting, optional

Steps

1. 1 Dissolve the yeast in 50 ml of the lukewarm milk with a teaspoon of the sugar. Let stand 5–10 minutes until foamy.
2. 2 In a large bowl, whisk the eggs with the remaining sugar, salt, lemon zest, lemon juice, and vanilla sugar until pale.
3. 3 Add the softened butter, the remaining milk, and the bloomed yeast mixture. Stir to combine.
4. 4 Add the flour gradually, mixing with a wooden spoon, then turn out and knead on a lightly floured surface for 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky; add a little more flour if needed.
5. 5 Shape into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1¼ hours, until doubled in size.
6. 6 Punch down the dough and divide into two equal pieces. Shape each into a round loaf (or braid, as is traditional in some coastal regions) and place on a parchment-lined baking sheet.
7. 7 Cover loosely and let rise again for 30–40 minutes, until puffy.
8. 8 Beat the egg yolk with a teaspoon of milk and brush gently over the loaves.
9. 9 Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, until the crust is deep golden and the loaves sound hollow when tapped on the bottom. Internal temperature should read 90–95°C (195–205°F) on an instant-read thermometer inserted into the center.
10. 10 Cool on a wire rack for at least 15 minutes before slicing. Dust with powdered sugar if desired. Serve at room temperature.