Introduction: Serbian Bread

Picture of Serbian Bread

5 cups flour
3 cups milk
1 teaspoon yeast
2 teaspoon sugar
1/8 teaspoon salt
1 cup melted butter
1 teaspoon sesame seeds
1 egg + vanilla

Step 1:

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Add the flour , sugar, salt and yeast together and mix them well .

Step 2:

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Add the milk and mix well . Now we have a dough .

Step 3:

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Cover the dough and put it in a warm place

Step 4:

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Let the dough rest to become double in size

Step 5:

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Roll the dough .

Step 6:

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Divid the dough to 12 pieces .

Step 7:

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Make them like a ball .

Step 8:

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Let the balls rest to become double in size .

Step 9:

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Make the balls circles like a picture .

Step 10:

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Dip each circle in the melted butter .

Step 11:

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And put them in a deep pan .

Step 12:

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It is like a flower now .and let it rest to become double again .

Step 13:

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When it is double brush it by egg with vanilla and sesame seed .

Step 14:

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Put it in a medium heat oven at 25-30 min or when it becomes brown .

Step 15:

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It is don

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Step 17:

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AJLM (author)2016-11-29

Does it stop being Serbian if some ingredients are replaced? Olive oil for butter; soy, coconut, or almond milk for cow milk; etc?

quiquehotline made it! (author)2016-07-14

I added oregano to the dough. The mold I have was a little big... Nevertheless it was delicius. By the way, the "format" the serbian bread has is great!

Laurelin London (author)2014-03-03

I'm sorry, but I have to report of your intellectual rights abuse: there's a russian website that has your wonderful recipe without any links to its source. I think thieves of any kind should be pointed out and punished. Here's the website:

Thank you Laurelin for informing me ,This is really immoral at all

Unforchantly i do not know any thing about russian language so i will report this to the Instructable admins may be they can help,Thank you again

nic nak (author)2014-01-26

Question, what type of yeast, fresh, dried, or fast acting dried?

instant yeast

CustardInc (author)2014-01-25

I decided to give it a go, it came out okay, I can't wait to try it! :D

haboo sosi (author)2014-01-08

i tried it and it looked great.....but I advice to add some oil to the dough and less butter for the stage before putting the bread in oven..thanks any way

rgianelloni (author)2014-01-05

I did a half recipe of this bread and did the best I could with the lack of instructions. The dough was dry and so I adjusted the milk. During the first proof, the dough never doubled in size, but only got slightly larger. I rolled it out and followed the remaining instructions. I set the oven temp to 375 F and baked it for about 25-30 min until it tested done. All in all it looked prettier than it tasted. Perhaps with a different recipe and the same technique would yield much better results? I'll definitely try this again, but use a different recipe.

Housedog (author)2014-01-05

Looks great, and I'm going to make it today!
One question though: What temperature is "medium heat oven"?
There is a lot of work involved, so I'm not keen on winging it on the temp!

Housedog (author)Housedog2014-01-05

Two more questions. My bread recipe is 5cp flour to 2cp water. This recipe calls for a 5/3 ratio, which makes a pretty liquidy dough. Is this correct?
Other question is do I need to knead this dough?

Housedog (author)Housedog2014-01-05

I lieu of any answers to my questions, I carried on as best I could.
The dough was so "loose", it was tough to deal with. I guessed that "medium oven heat" meant 350F. After 30 minutes, it was a nice light brown, and the eternal temp read 195 - which in normal bread means it's done.
When I went to remove it from the pan, it came apart in pieces due to the fact that it was still gooey inside! I suspect, I was correct in feeling the flour/liquid ratio was incorrect at 5:3.
I would like to hear from others who have attempted this, if you are able and willing!

shierl (author)2014-01-05

This looks wonderful, I must try it soon.

rjones63 (author)2014-01-05

It looks like you used a springform pan. Very good instructable. Beautiful.

colehole (author)2014-01-04

Looks fabulous, do you use vanilla essence or pods?

haboo sosi (author)2014-01-04

very original and looks amazing....i'll try it as soon as possible

zeyanimisbah (author)2014-01-03

thank you for the wonderful recipe :)

jsmithblue (author)2014-01-03

how long does it take start to finish with all the rising?

amihajlovic (author)2014-01-03

Well done for instructable it's very authentic recipe, enjoyed it many times over the years, try it you won't regret it!!!

ennael54 (author)2013-12-29

Looks so good and what a beautiful design it makes. Definitely going to try this one day.

Sara OmAbdulRahman (author)2013-12-12

Thank you so much jessyratfink I hope you try to make it someday

jessyratfink (author)2013-12-12

What a beautiful loaf of bread :D

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