roatian Easter bread has many names - in Dalmatia, where I live it is called sirnica, and it the other parts of my little country it is called pinca, pogača (pɒgʌʈʃʌ) or jajarica. Our Easter bread is sweet and fragrant, brioche-like and delicious, and I can't wait to show you how it's made!

oday I'm making soft, buttery and super yummy chocolate chip brioche buns! The bonus is - it is so easy to make them!

his bread is so fantastic that I am literally over the moon and I just can’t stop eating it! Forget everything that you have learned about making yeast dough for a moment, and take a look at this perfect, crunchy crust! And the inside, OMG the inside is so soft and full of little holes! The best part is – it is so ridiculously easy to make this bread that anybody can do it!

’m very picky about my bread! The crust has to be crunchy, of course, and inside – I want beautiful taste, airiness and softness, in that order and without exception. One thing I hate the most is the soft and chewy crust, and that often happens when Jugo blows. What the fudge is Jugo? Well, Jugo is a strong, relatively warm, but highly unpleasant wind that blows in Dalmatia – southern Croatian region – from the South-East, meaning from the sea.

o you like clouds? I do – but not those ugly, dark, rainy clouds, no! My favorites are the fluffy ones; white, cotton-like, soft and silky like…like the milk bread!