COMPETITION FOR THE MOST BEAUTIFUL SLAVIC CAKE OF SERBIA - Slavski hleb.
Slavic bread, ingredients:
Dough for decorations:
- 110 g flour
- 2 teaspoons of salt
- 2 spoons of density
- about 100 ml of water
Cake batter:
- 1 kg of flour,
- 1 teaspoon of salt,
- 1 cube of fresh yeast,
- 225 ml of milk,
- 125 ml of water (this water should be sanctified)
- 2 egg yolks,
- 100 ml of oil,
- 1 sprig of dry basil.
Slavic bread, preparation:
Decorations:
- Mix the ingredients for the decoration dough and knead hard.
- If necessary, add more water or more flour.
- Someone uses only flour and salt for this dough, and that in equal amounts.
- So, when you have kneaded the smooth dough, leave it wrapped in plastic film to rest for 10 minutes to relax a little, and then start making decorations. We make 5 poskurs, a bunch with vine leaves, barrels, birds, flowers, ears of grain, a book.
- Leave the finished decorations on the paper to dry until you make the cake.
Cake batter:
- Now prepare the cake batter. In a small bowl, mix the crumbled fresh yeast, lukewarm milk and lukewarm water and leave for 5-10 minutes.
- Mix the flour with the salt in a large bowl and make a hole in the middle.
- Add egg yolk and whipped yeast and mix until the ingredients are combined.
- Transfer to a floured work surface and start kneading with your hands. Add oil while kneading, adding flour when necessary.
- Turn on the oven at 180 degrees. Coat the pan well, sprinkle with flour.
- Divide the dough into 3 parts. Roll one into a ball and spread it with the palm of your hand on a cake with a circumference a little smaller than the circumference of the pan. Make a braid from the second part and make a ball from the third part.
- Let the dough rest for 30 minutes before baking.
- Bake until the cake is golden brown.
- Remove the cake from the oven.
- Mix three spoons of sugar with four spoons of water.
- Stick the decorations on the cake, cover with paper and bake for a few more minutes.
Verica Poznanović
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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