Introduction: 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:
Add the flour , sugar, salt and yeast together and mix them well .
Step 2:
Add the milk and mix well . Now we have a dough .
Step 3:
Cover the dough and put it in a warm place
Step 4:
Let the dough rest to become double in size
Step 5:
Roll the dough .
Step 6:
Divid the dough to 12 pieces .
Step 7:
Make them like a ball .
Step 8:
Let the balls rest to become double in size .
Step 9:
Make the balls circles like a picture .
Step 10:
Dip each circle in the melted butter .
Step 11:
And put them in a deep pan .
Step 12:
It is like a flower now .and let it rest to become double again .
Step 13:
When it is double brush it by egg with vanilla and sesame seed .
Step 14:
Put it in a medium heat oven at 25-30 min or when it becomes brown .
Step 15:
It is don
Step 16:
Step 17:
Enjoy

Participated in the
Baking Contest
21 Comments
7 years ago
Does it stop being Serbian if some ingredients are replaced? Olive oil for butter; soy, coconut, or almond milk for cow milk; etc?
9 years ago on Introduction
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: http://povar.ru/recipes/serbskii_hleb_-16649.html
Reply 9 years ago on Introduction
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
9 years ago
Question, what type of yeast, fresh, dried, or fast acting dried?
Reply 9 years ago on Introduction
instant yeast
9 years ago on Introduction
I decided to give it a go, it came out okay, I can't wait to try it! :D
9 years ago
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
9 years ago
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.
9 years ago on Introduction
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!
Reply 9 years ago on Introduction
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?
Thanks
Reply 9 years ago on Introduction
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!
9 years ago
This looks wonderful, I must try it soon.
9 years ago
It looks like you used a springform pan. Very good instructable. Beautiful.
9 years ago
Looks fabulous, do you use vanilla essence or pods?
9 years ago
very original and looks amazing....i'll try it as soon as possible
9 years ago on Introduction
thank you for the wonderful recipe :)
9 years ago
how long does it take start to finish with all the rising?
9 years ago
Well done for instructable it's very authentic recipe, enjoyed it many times over the years, try it you won't regret it!!!
9 years ago on Introduction
Looks so good and what a beautiful design it makes. Definitely going to try this one day.
9 years ago
Thank you so much jessyratfink I hope you try to make it someday