Vrtanek

A recipe we borrowed from the Prekmurje cuisine: a traditional braided wreath called perec or vrtanek. It is a type of Prekmurje white bread, made from two or three strands of dough braided into a plait and finished in the shape of a wreath.

Details

  • Preparation Time: 100 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

coating

  • 1 piece Egg, fresh

dough

  • 500 g Flour, Wheat, bread flour

  • 20 g Yeast, dry

  • 20 cl Milk, skimmed

  • 30 g Sugar, white

  • 50 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • 1 pinch Salt, table

Steps

  1. From the listed ingredients, knead the fermented dough until it becomes smooth and elastic and no longer sticks to your hands or the bowl. Shape it into a loaf, dust the top with flour, cover it, and let it rest in a warm place until the dough doubles in size (about one hour).

  2. Then, knead the dough again on a floured work surface and divide it into two parts, shaping them into thin rolls with your hands. Braid them together to form a plait, pinching the ends together to create a round wreath.

  3. Preheat the oven to 180 degrees Celsius. Cover the wreath and let it rise for another 15 minutes. Crack an egg into a bowl and beat it with a whisk. Brush the wreath with the beaten egg, carefully place it on a lightly floured baking pan, and bake it in the oven for 60 minutes.

  4. Once the vrtanek is baked, let it cool. Then, serve it in a bread basket and offer it to your guests.

Nutrition Information (Per 100g)

  • Calories: 388.53 kcal
  • Fat: 8.1 g
    • Saturated Fat: 4.21 g
  • Carbohydrates: 64.32 g
    • Sugars: 4.7 g
  • Protein: 10.53 g
  • Fiber: 2.43 g

Advice

Use between 20 and 30 cl of milk. Add the amount of milk based on feel. The dough for braiding should be just the right firmness and properly risen. Soft dough will stick together, while hard dough will tear during braiding. Fermented dough will be easier to work with if the room is warm and draft-free. It is best to dust the baking pan with cornmeal or line it with baking paper.