Garlic - on Christmas, before sunrise, the housewife kneads the garlic, as the customs dictate or in the case of a tired mother in the evening before going to bed 🙂 A coin or a ducat is inserted into the garlic, and the custom can vary from place to place as well as the method of preparation itself.
Garlic - Ana Vuletić
Garlic - on Christmas, before sunrise, the housewife kneads the garlic, according to custom or in the case of a tired mother in the evening before going to bed 🙂 A coin or a ducat is inserted into the garlic, and the custom can vary from place to place as well as the method of preparation itself.
- 1 kg of flour
- 2 eggs (yolks)
- 100 g of margarine
- 2 spoons of sugar
- 2 tablespoons of salt
- 500 ml milk (lukewarm)
- 1 sachet of yeast
- Mix the yeast and sugar in the lukewarm milk and let it rise.
- Pour flour (a little less than 1 kg) into a deep bowl and add one egg yolk, salt, margarine cut into strips.
- When the yeast has risen, pour the milk and yeast into the flour and mix everything well until you get a smooth dough - knead about 50 times.
- I make a slightly smaller one, because there are only three of us in the house, and I shape it as follows. Take a baking sheet and put baking paper on it and line it up, so you don't disturb the decorations later in the move.
Separate half of the dough and knead to form a ball. Divide the remaining dough around it into smaller balls (which should be at the height of the central ball) and arrange them around so that they all touch each other. Let it rise a little, you don't need too much when making garlic.
Leave a little for decoration if you want on the side - braids, roses or whatever you know how to make. - Wrap the steam in foil and insert it into one of the balls. Arrange the decorations.
Brush everything with egg yolk mixed with a little oil. - Sift the flour over the cake.
- Place in a preheated oven at 180 degrees to bake for about 20 minutes. Wrap in a cloth if you prepared it too early, if not serve warm.
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