This traditional milky bread used to be prepared without yeast and it was baked at the hearth, on fresh cabbage leaves, covered with a bell. It was brought to christenings, proposals, weddings, Christmas, Easter, other holidays, i.e. when one wanted to make a good showing. This fine bread goes ideally with delicacies on Easter table.
Ingredients
500 g (17.64 oz) soft flour
1 teaspoon salt
1 egg
125 g (4.40 oz) butter
100 ml (3.40 fl oz) milk
50 ml (1.70 fl oz) warm water
20 g (1½ tablespoons) fresh yeast
1 teaspoon sugar
1 teaspoon soft flour
50 ml (1.70 fl oz) warm water
For coating:
1 egg
Preparation
Crumble the yeast into a smaller bowl, add sugar, flour and water. Mix slightly so the ingredients blend and leave for 10 minutes in a warm place.
Sieve the flour into the electric mixer bowl, make a dent in it and place yeast and an egg in it. Add salt along the edges of the flour, distribute crumbled butter, warm milk and water. Mix for about 15 minutes until you get smooth and soft dough. Put the dough into a deeper, floured dish, cover with kitchen towel and let rise for about 30 minutes.
Separate a very small piece of the dough, and re-knead the rest of it and put in a round oiled mold (Ø 20 cm). Let rise for 30 minutes.
In the meantime, roll out the smaller part of the pastry and use it to shape birds and leaves for decorating the bread. After rising, coat the cake with the stirred egg, distribute the formed dough and coat with an egg.
Bake in an oven heated to 180 °C for 50 minutes.
Serving
Traditionally served with cured meat, cheese and spring onions.
Preparation time
2.5 hours
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