Parsley Braid

One of the essential dishes on the Easter table is also parsley potica. And since many find its preparation complicated, I have prepared a recipe for a wonderful Easter braid, which also uses parsley, filling the home with its wonderful aroma. With this braid, which is a kind of variation of potica, you can hardly go wrong because even if it twists, cracks, or deforms, it will only look more beautiful. So roll up your sleeves and get started with its preparation.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Filling

  • 500 g Cheese, cottage cheese

  • 3 spoons Sugar, white

  • 1 bag Sugar, white

  • 1 piece Egg, fresh

  • 1 piece Egg, egg white, fresh

  • 14 g Spices, pehtran, crushed

  • pieces Powdered sugar

Yeast dough

  • 450 g Wheat flour, white, multi-purpose

  • 1 piece Yeast, dry

  • 3 spoons Sugar, white

  • 1 bag Sugar, white

  • 2 piece Egg, fresh

  • 1 piece Egg, egg yolk, fresh

  • 1 teaspoon Salt, table

  • 1.5 dl Milk, whole milk

  • 0.5 dl Oil, plant, sunflower

Steps

  1. First, prepare the yeast dough. Sift the flour into a bowl and make a well in the center, adding crumbled yeast and sugar. Pour a little warm or lukewarm milk into the well and let it sit for five minutes to activate the yeast and let it foam.

  2. Pour a mixture of eggs, vanilla sugar, salt, oil, egg yolk, and the remaining milk into the bowl. Knead the ingredients well to form a soft and pliable dough. If the dough is sticky, add a little more flour. Cover the kneaded dough with a cloth and let it rest in a warm place for about half an hour.

  3. While the dough is rising, prepare the filling. Mix the cottage cheese, sugar, vanilla sugar, egg, and egg white until you get a compact mixture. Add dried parsley. If you have fresh parsley, rinse it under running water, dry it with a paper towel, and chop it. Mix well.

  4. Roll out the risen dough to about half a centimeter thick. Spread the filling over it and roll it up as you would with a potica.

  5. Cut the roll in half lengthwise, so that it is still connected at the top. Braid the two ends together.

  6. Carefully place the braid into a narrow, elongated baking dish greased with butter, and bake it immediately in an oven preheated to 180 degrees Celsius. Bake for about 45 to 50 minutes, depending on the oven. If it browns too quickly, cover it with baking paper.

  7. Once the braid is baked, let it cool in the baking dish, then transfer it to a board and dust it with powdered sugar.

Nutrition Information (Per 100g)

  • Calories: 216.83 kcal
  • Fat: 2.51 g
    • Saturated Fat: 0.52 g
  • Carbohydrates: 33.94 g
    • Sugars: 6.88 g
  • Protein: 10.95 g
  • Fiber: 1.41 g