{"id":4117,"date":"2026-07-25T17:57:41","date_gmt":"2026-07-25T17:57:41","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-biskupski-kruh\/"},"modified":"2026-07-25T17:57:41","modified_gmt":"2026-07-25T17:57:41","slug":"hrvatski-biskupski-kruh","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-biskupski-kruh\/","title":{"rendered":"Hrvatski biskupski kruh"},"content":{"rendered":"\n<style>\n#recipe-sr-croatian-bishops-bread{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  background:var(--gj-bg);\n 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.gj-serif{color:#C9A55C;font-size:19px;line-height:1.45}\n#recipe-sr-croatian-bishops-bread .gj-close p{font-size:14px;color:#C5C1B6}\n\n@media (min-width:760px){\n  #recipe-sr-croatian-bishops-bread .gj-ing-grid{grid-template-columns:1.15fr 1fr;align-items:start}\n  #recipe-sr-croatian-bishops-bread .gj-nutri-row{grid-template-columns:repeat(6,1fr)}\n  #recipe-sr-croatian-bishops-bread .gj-nutri-row div{border-bottom:none;border-right:1px solid var(--gj-line)}\n  #recipe-sr-croatian-bishops-bread .gj-nutri-row div:last-child{border-right:none}\n  #recipe-sr-croatian-bishops-bread .gj-facts-grid{grid-template-columns:repeat(5,1fr)}\n}\n@media (min-width:960px){\n  #recipe-sr-croatian-bishops-bread{padding:64px 32px 72px}\n  \n  #recipe-sr-croatian-bishops-bread .gj-intro{columns:2;column-gap:56px}\n  #recipe-sr-croatian-bishops-bread .gj-intro > p{break-inside:avoid;margin-bottom:16px}\n  #recipe-sr-croatian-bishops-bread .gj-pull{break-inside:avoid}\n  #recipe-sr-croatian-bishops-bread .gj-prose{columns:2;column-gap:56px}\n  #recipe-sr-croatian-bishops-bread .gj-prose .gj-sec{column-span:all}\n  #recipe-sr-croatian-bishops-bread .gj-prose h3{break-after:avoid}\n  #recipe-sr-croatian-bishops-bread .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-sr-croatian-bishops-bread .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-croatian-bishops-bread .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-croatian-bishops-bread .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n\n@media print{\n  #recipe-sr-croatian-bishops-bread{\n    max-width:100%;padding:0;background:#fff;color:#000;\n    font-size:11.5pt;line-height:1.5;content-visibility:visible;\n  }\n  #recipe-sr-croatian-bishops-bread .gj-hero,\n  #recipe-sr-croatian-bishops-bread .gj-cap,\n  #recipe-sr-croatian-bishops-bread .gj-eyebrow i{display:none}\n  #recipe-sr-croatian-bishops-bread .gj-eyebrow{color:#000}\n  #recipe-sr-croatian-bishops-bread .gj-h1{font-size:22pt;margin-bottom:10px}\n  \n  #recipe-sr-croatian-bishops-bread .gj-h1 .gj-serif,\n  #recipe-sr-croatian-bishops-bread .gj-sec .gj-serif,\n  #recipe-sr-croatian-bishops-bread .gj-steps>li::before,\n  #recipe-sr-croatian-bishops-bread .gj-intro p:first-of-type::first-letter{color:#000}\n  #recipe-sr-croatian-bishops-bread .gj-sec::after,\n  #recipe-sr-croatian-bishops-bread .gj-stage::after,\n  #recipe-sr-croatian-bishops-bread .gj-prose h3::before{background:#999}\n  #recipe-sr-croatian-bishops-bread .gj-stage,\n  #recipe-sr-croatian-bishops-bread .gj-step-x .gj-cue{color:#000}\n  #recipe-sr-croatian-bishops-bread .gj-pull{border-left-color:#000;color:#000}\n  \n  #recipe-sr-croatian-bishops-bread .gj-rail,\n  #recipe-sr-croatian-bishops-bread .gj-close{\n    background:#fff;color:#000;border:1px solid #999;\n    -webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-sr-croatian-bishops-bread .gj-rail-t,\n  #recipe-sr-croatian-bishops-bread .gj-rail-stop b,\n  #recipe-sr-croatian-bishops-bread .gj-close .gj-serif{color:#000}\n  #recipe-sr-croatian-bishops-bread .gj-rail-stop span,\n  #recipe-sr-croatian-bishops-bread .gj-rail-sum,\n  #recipe-sr-croatian-bishops-bread .gj-close p{color:#222}\n  #recipe-sr-croatian-bishops-bread .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-croatian-bishops-bread .gj-rail-track::before{background:#999}\n  #recipe-sr-croatian-bishops-bread .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-croatian-bishops-bread .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-sr-croatian-bishops-bread .gj-ing-group,\n  #recipe-sr-croatian-bishops-bread .gj-steps>li,\n  #recipe-sr-croatian-bishops-bread .gj-rail,\n  #recipe-sr-croatian-bishops-bread .gj-close,\n  #recipe-sr-croatian-bishops-bread .gj-nutri-row,\n  #recipe-sr-croatian-bishops-bread .gj-fact{break-inside:avoid}\n  #recipe-sr-croatian-bishops-bread .gj-sec h2,\n  #recipe-sr-croatian-bishops-bread .gj-stage{break-after:avoid}\n  \n  #recipe-sr-croatian-bishops-bread .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-sr-croatian-bishops-bread\" lang=\"sr\">\n  <p class=\"gj-eyebrow\">Hrvatska kuhinja <i>\u00b7<\/i> Prazni\u010dni kola\u010d <i>\u00b7<\/i> Recept<\/p>\n  <h2 class=\"gj-h1\"><b>Hrvatski biskupski kruh<\/b> sa orasima, suvim vo\u0107em <span class=\"gj-serif\">i \u010dokoladom<\/span><\/h2>\n  <p class=\"gj-sub\">Jajna smesa sa malo bra\u0161na dr\u017ei bogatu me\u0161avinu oraha, badema, suvih smokava, gro\u017e\u0111a, kandirane pomorand\u017ee i \u010dokolade. Tanke kri\u0161ke otkrivaju mozai\u010dnu sredinu.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Prazni\u010dni kola\u010d<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Hrvatska<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Postupak:<\/i> <b>Pe\u010denje u duguljastom kalupu<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Prinos<\/span><span class=\"gj-fact-v\">14 tankih kri\u0161ki<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">30 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">55 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M8 3h8\"\/><path d=\"M9 3v3l-3 5a6 6 0 0 0 12 0l-3-5V3\"\/><path d=\"M8 15h8\"\/><\/svg><\/span><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">1 sat 45 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 305 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Bishops-Bread-3.webp\" alt=\"Biskupski kruh sa tri kri\u0161ke punim oraha, smokava, gro\u017e\u0111a i tamne \u010dokolade\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">\u0160iroka fotografija isti\u010de odnos tanke zlatnosme\u0111e kore i guste, \u0161arene sredine prazni\u010dnog kola\u010da.<\/p>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Kontekst, ukus i tehnika<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Biskupski kruh po nazivu zvu\u010di kao hleb, ali u hrvatskim ku\u0107nim receptima pripada grupi prazni\u010dnih kola\u010da pe\u010denih u duguljastom kalupu. Nema kvasca, ne mesi se i ne tra\u017ei dugo odmaranje. Osnovu \u010dine jaja, \u0161e\u0107er i mala koli\u010dina bra\u0161na, tek toliko da pove\u017eu velikodu\u0161nu me\u0161avinu ora\u0161astih plodova, suvog vo\u0107a, kandirane kore citrusa i \u010dokolade. Kada se ohladi i tanko ise\u010de, svaka kri\u0161ka pokazuje druga\u010diji raspored badema, oraha, smokava, gro\u017e\u0111a i tamnih kockica \u010dokolade.<\/p><p class=\"gj-pull\">U biskupskom kruhu testo nije glavni sadr\u017eaj; ono je fina veza koja dr\u017ei mozaik vo\u0107a, oraha i \u010dokolade.<\/p><p>Ovaj tip kola\u010da pripada \u0161irem srednjoevropskom krugu bogatih vo\u0107nih kola\u010da, ali se u hrvatskim porodi\u010dnim sveskama ustalio kao biskupski kruh. Obi\u010dno se pekao za Bo\u017ei\u0107, Novu godinu, ven\u010danja i druge dane kada je kola\u010d trebalo pripremiti unapred i poslu\u017eiti u tankim komadima. Za razliku od mekanog biskvita, ne osvaja visinom. Njegov znak je velika koli\u010dina dodataka i \u010dvrsta, uredna kri\u0161ka koja mo\u017ee da stoji na tacni bez mrvljenja, a ipak ne sme biti suva.<\/p><p>Najve\u0107i tehni\u010dki rizik je da vo\u0107e i \u010dokolada potonu, a testo ostane nejednako raspore\u0111eno. Zato se svi dodaci seku na pribli\u017eno jednake komade i obla\u017eu sa malo bra\u0161na uzetog iz ukupne koli\u010dine. Jaja se dugo mute sa \u0161e\u0107erom dok smesa ne postane svetla, gusta i puna sitnih mehuri\u0107a. Bra\u0161no se ume\u0161a \u0161irokom \u0161patulom, bez sna\u017enog me\u0161anja koje bi izbacilo vazduh. Tek tada se dodaje te\u017eak mozaik vo\u0107a i ora\u0161astih plodova.<\/p><p>Kola\u010d se pe\u010de u uskom kalupu oblo\u017eenom papirom, na umerenih 170 \u00b0C. Previsoka temperatura brzo zatamni \u0161e\u0107er i suvo vo\u0107e na povr\u0161ini, dok sredina ostaje sirova. Posle \u010detrdeset minuta vrh se proverava i, ako je dovoljno obojen, labavo pokriva papirom ili folijom. Gotov je kada tanka drvena \u010da\u010dkalica iz dela bez \u010dokolade iza\u0111e bez sirovog testa, a sredina pod blagim pritiskom pru\u017ea otpor. \u010cokolada mo\u017ee da ostavi trag na \u010da\u010dkalici, pa se proba uvek radi na dva mesta.<\/p><p>Biskupski kruh se ne se\u010de topao. Najpre deset minuta miruje u kalupu, zatim se hladi na re\u0161etki najmanje pola sata, a najurednije kri\u0161ke dobija nakon potpunog hla\u0111enja. Nazubljen no\u017e vodi se sporim pokretima kroz orahe i smokve, bez pritiskanja. Lagan sloj \u0161e\u0107era u prahu dovoljan je zavr\u0161etak. Kola\u010d ve\u0107 sadr\u017ei mnogo slatkih i aromati\u010dnih sastojaka, pa glazura, krem ili natapanje nisu potrebni. Njegova puno\u0107a dolazi iz odnosa sastojaka, a ne iz dodatne dekoracije.<\/p><p>Raspored dodataka u preseku zavisi i od temperature. Topla \u010dokolada se razmazuje, a vla\u017ene smokve lepe jedna za drugu, pa se sve priprema pre po\u010detka i dr\u017ei na hladnom. Suvo gro\u017e\u0111e ne potapa se u rum u ovoj verziji, jer dodatna te\u010dnost slabi malu koli\u010dinu testa i produ\u017eava pe\u010denje. Ako su smokve veoma tvrde, mogu se samo prebrisati vla\u017enim ubrusom i ostaviti deset minuta, bez natapanja. Kola\u010d je dovoljno bogat da se se\u010de na tanke kri\u0161ke od oko jednog centimetra. Debeli rez deluje te\u017eak i ote\u017eava uredno presecanje celih badema. Nakon jednog dana dobro umotan kola\u010d se\u010de se jo\u0161 \u010distije, pa je pogodan za pripremu unapred i slaganje na prazni\u010dnoj tacni bez osipanja dodataka. Pre serviranja kri\u0161ke se ostavljaju deset minuta na sobnoj temperaturi, kada se \u010dokolada blago omek\u0161a, a miris citrusa i oraha postane izra\u017eeniji. Takav rez najbolje pokazuje mozaik.<\/p><\/div>\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tok pripreme \u2014 \u010detiri kontrolne ta\u010dke<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Vo\u0107e, orasi i \u010dokolada seku se i pripremaju pre mu\u0107enja jaja.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:15<\/b><span>Umutena jaja prihvataju bra\u0161no, zatim te\u017eak mozaik dodataka.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:30<\/b><span>Kalup ulazi u rernu na 170 \u00b0C; vrh se prati posle \u010detrdeset minuta.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:25<\/b><span>Kola\u010d izlazi iz kalupa i hladi se pre tankog se\u010denja.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Jaja i \u0161e\u0107er mute se u gustu svetlu penu, zatim se pa\u017eljivo ume\u0161aju bra\u0161no, pra\u0161ak za pecivo, vanila i pomorand\u017eina korica. Orasi, bademi, suvo gro\u017e\u0111e, smokve, kandirana pomorand\u017ea i tamna \u010dokolada seku se na sli\u010dnu veli\u010dinu i obla\u017eu tankim slojem bra\u0161na, pa se dodaju bez gubitka vazduha. Smesa se pe\u010de u kalupu 25 \u00d7 11 cm na 170 \u00b0C oko 55 minuta. Kola\u010d se hladi pre se\u010denja i slu\u017ei u tankim kri\u0161kama. Dobija se \u010dvrsta zlatnosme\u0111a kora i gusta mozai\u010dna sredina u kojoj je malo testa, a mnogo jasno vidljivih dodataka. Potpuno ohla\u0111en vekni\u0107 se\u010de se uredno, bez gnje\u010denja vo\u0107a i razmazivanja \u010dokolade.<\/p>\n  <\/div>\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za kola\u010d<\/h3><ul><li><b>Jaja, 5 komada<\/b> \u2014 <em>veli\u010dina M, sobne temperature<\/em><\/li><li><b>Kristal \u0161e\u0107er, 150 g<\/b> \u2014 <em>za stabilnu jajnu penu<\/em><\/li><li><b>P\u0161eni\u010dno bra\u0161no, 120 g<\/b> \u2014 <em>od toga 20 g za dodatke<\/em><\/li><li><b>Pra\u0161ak za pecivo, 5 g<\/b> \u2014 <em>ravna ka\u0161i\u010dica<\/em><\/li><li><b>So, 2 g<\/b> \u2014 <em>prstohvat<\/em><\/li><li><b>Vanilin \u0161e\u0107er, 8 g<\/b> \u2014 <em>jedna kesica<\/em><\/li><li><b>Kora pomorand\u017ee, 1 ka\u0161i\u010dica<\/b> \u2014 <em>samo narand\u017easti deo<\/em><\/li><li><b>Orasi, 100 g<\/b> \u2014 <em>krupno seckani<\/em><\/li><li><b>Bademi, 80 g<\/b> \u2014 <em>celi ili prepolovljeni<\/em><\/li><li><b>Suvo gro\u017e\u0111e, 100 g<\/b> \u2014 <em>bez peteljki<\/em><\/li><li><b>Suve smokve, 100 g<\/b> \u2014 <em>ise\u010dene na kockice<\/em><\/li><li><b>Kandirana kora pomorand\u017ee, 80 g<\/b> \u2014 <em>sitno se\u010dena<\/em><\/li><li><b>Tamna \u010dokolada, 100 g<\/b> \u2014 <em>ise\u010dena na kockice<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za kalup i zavr\u0161etak<\/h3><ul><li><b>Puter, 15 g<\/b> \u2014 <em>za kalup<\/em><\/li><li><b>\u0160e\u0107er u prahu, 15 g<\/b> \u2014 <em>za tanak zavr\u0161ni sloj<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Klju\u010dni alergeni: gluten, jaja, orasi, bademi i mleko u puteru ili pojedinim \u010dokoladama. Prakti\u010dne zamene opisane su u odeljku o varijacijama.<\/div><\/div><\/div>\n  <\/div>\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Priprema dodataka<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pripremite kalup<\/p><p class=\"gj-step-x\">Zagrejte rernu na 170 \u00b0C. Kalup 25 \u00d7 11 cm prema\u017eite puterom i oblo\u017eite papirom za pe\u010denje, ostavljaju\u0107i dve du\u017ee trake papira kao ru\u010dke.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Isecite i pobra\u0161nite dodatke<\/p><p class=\"gj-step-x\">Orahe, bademe, smokve, kandiranu koru i \u010dokoladu dovedite na sli\u010dnu veli\u010dinu. Pome\u0161ajte ih sa suvim gro\u017e\u0111em i 20 g bra\u0161na uzetog iz ukupne koli\u010dine.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Me\u0161anje i pe\u010denje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Umutite jaja i \u0161e\u0107er<\/p><p class=\"gj-step-x\">Jaja, kristal \u0161e\u0107er i vanilin \u0161e\u0107er mutite 7\u20138 minuta, dok smesa ne utrostru\u010di zapreminu, postane bleda i pada sa mutilice u \u0161irokoj traci.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ume\u0161ajte suve sastojke<\/p><p class=\"gj-step-x\">Preostalih 100 g bra\u0161na pome\u0161ajte sa pra\u0161kom za pecivo i solju. Prosejte preko jajne pene u dva navrata i ume\u0161ajte \u0161patulom \u0161irokim pokretima odozdo nagore.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte vo\u0107e, orahe i \u010dokoladu<\/p><p class=\"gj-step-x\">Dodajte pobra\u0161njenu me\u0161avinu i koru pomorand\u017ee. Preklopite samo dok se dodaci ravnomerno ne rasporede, bez dugog me\u0161anja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispecite kola\u010d<\/p><p class=\"gj-step-x\">Smesu rasporedite u kalup i poravnajte. Pecite 50\u201360 minuta; posle 40 minuta vrh po potrebi labavo pokrijte. \u010ca\u010dkalica iz dela bez \u010dokolade treba da iza\u0111e bez sirovog testa.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ohladite i isecite<\/p><p class=\"gj-step-x\">Ostavite kola\u010d 10 minuta u kalupu, zatim ga prenesite na re\u0161etku. Potpuno hladan pospite \u0161e\u0107erom u prahu i secite nazubljenim no\u017eem na 14 tankih kri\u0161ki.<\/p><\/div><\/li><\/ol>\n  <\/div>\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne izmene<\/h2><\/div>\n    <h3>Serviranje<\/h3><p>Biskupski kruh slu\u017ei se u tankim kri\u0161kama uz kafu, \u010daj ili \u010da\u0161u mleka. Na prazni\u010dnoj tacni dobro stoji pored jednostavnijih suvih keksa, po\u0161to je sam dovoljno bogat. Kri\u0161ke se re\u017eu neposredno pre slu\u017eenja da se preseci ne su\u0161e. Dodatni krem, d\u017eem ili glazura nisu potrebni.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Dobro ohla\u0111en kola\u010d \u010duva se \u010dvrsto umotan na hladnom mestu do 5 dana ili u fri\u017eideru do 7 dana. Pre slu\u017eenja se vra\u0107a na sobnu temperaturu. Cele kri\u0161ke mogu da se zamrznu do 2 meseca, pojedina\u010dno umotane; odmrzavaju se zatvorene kako se kondenzacija ne bi zadr\u017eala na povr\u0161ini.<\/p><h3>Varijacije i zamene<\/h3><p>Orasi i bademi mogu se raspodeliti u drugom odnosu uz istu ukupnu masu. Suve smokve mogu se zameniti suvim kajsijama. Kandirana pomorand\u017ea mo\u017ee ustupiti mesto kandiranom limunu. Tamna \u010dokolada mo\u017ee se smanjiti na 60 g i nadoknaditi istom masom suvog gro\u017e\u0111a, ali se ne preporu\u010duje potpuno izostavljanje svih vla\u017enih dodataka.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Dodaci se obla\u017eu bra\u0161nom tek neposredno pre ume\u0161avanja. Jajna pena se ne ostavlja da stoji dok se vo\u0107e tek tada se\u010de. \u010ca\u010dkalica se zabada na vi\u0161e mesta, jer otopljena \u010dokolada mo\u017ee da izgleda kao sirovo testo i navede na predugo pe\u010denje.<\/p><h3>Oprema<\/h3><p>Potrebni su kalup za hleb 25 \u00d7 11 cm, mikser, velika \u010dinija, \u0161patula, vaga, papir za pe\u010denje, re\u0161etka i nazubljen no\u017e. Uzak metalni kalup daje pravilnu visinu i ravnomernije pe\u010denje od \u0161iroke vatrostalne posude.<\/p>\n  <\/div>\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 305 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 36 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 7 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 15 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 4 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 95 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1 kri\u0161ka. <b>Klju\u010dni alergeni:<\/b> gluten, jaja, orasi, bademi i mleko u puteru ili pojedinim \u010dokoladama. Procena se odnosi na jednu od \u010detrnaest kri\u0161ki. Vrednosti variraju prema sastavu \u010dokolade, kandiranog vo\u0107a i stvarnoj debljini reza.<\/p>\n  <\/div>\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Najlep\u0161a kri\u0161ka nije savr\u0161eno jednaka; njen mozai\u010dni presek pokazuje kako su se dodaci prirodno rasporedili.<\/p>\n    <p>Biskupski kruh tra\u017ei dobru pripremu pre nego \u0161to se jaja umute, a zatim vrlo malo me\u0161anja. Kada se pravilno ispe\u010de i potpuno ohladi, ostaje \u010dvrst za tanko se\u010denje, pun oraha i vo\u0107a, bez te\u0161ke ili lepljive sredine.<\/p>\n  <\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-croatian-bishops-bread\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Hrvatski biskupski kruh sa orasima, suvim vo\u0107em i \u010dokoladom\",\n  \"description\": \"Jajna smesa sa malo bra\u0161na dr\u017ei bogatu me\u0161avinu oraha, badema, suvih smokava, gro\u017e\u0111a, kandirane pomorand\u017ee i \u010dokolade. 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