Recently, I posted on Instagram during the holiday Mladenci and showed this bread in braided and roll forms. I got so many messages asking for the recipe so I decided I’d post it too. My mom made Mladenci this year and used her recipe that she’s had for years. I want to mention that there is a lenten version and this version with milk and eggs. Which one you decide to make is up to you but also depends on where you’re from as well. I’ve made both the lenten version and this one before and don’t prefer one over the other, they are both delicious. Traditionally, this symbolic bread (typically made into small round rolls) is covered in honey and symbolizes the wish for a sweet life. The holiday is observed by newly married or young couples and those who have small children.

This is a wonderful recipe for sweet bread, but it can easily be adapted into a savory recipe by adjusting the salt. You can make a number of different recipes with this “base” dough. In fact, this can be used to make kiflice, slana strudla, or even a pogaca if you added some margarine or butter. Whatever you decide to make with it, I know it will be amazing.

Full disclaimer, this recipe does take a while because the dough does need to proof 2.5 times. I say 2.5 because you need to let it rise once, knead, let it rise again, knead and shape, and then let it rise slightly in the baking pan before baking. So it’s not the quickest recipe for sure, but on a lazy weekend day or when you’re at home and can monitor it, it’s the perfect recipe to have working in the background.

I hope you give this and my other baked goods a try really soon. And don’t forget to follow me on Instagram, I post often and am happy to answer any questions you may have!

Pletenice

Recipe by The Balkan HostessCuisine: balkan, serbian

Servings

servings

Prep time

hours

Cooking time

minutes

A versitle bread recipe that can be made into a number of different shapes, sizes, and with a variety of fillings.

Ingredients

1 2oz (57 g) block of fresh yeast or 1 package dried yeast
1 cup (236 ml) warm water
2 cups (472 ml) warm milk
1 cup (236 ml) oil
4-5 eggs
2-3 tbsp (24-36 g) granulated sugar
1 tsp (6 g) salt
Zest of 1 lemon (optional
Flour, as needed
Egg Wash
2 egg yolks
2-3 tbsp (30-45ml) milk

Directions

In a small bowl combine the warm water, 1 tbsp sugar, and the yeast. Stir to dissolve the yeast then allow to proof.
In a large mixing bowl combine the remaining sugar, milk, salt, oil, and eggs. Whisk to combine. Once the yeast has activated, pour the liquid into the bowl and stir.
Next, add in the flour and knead until you achieve a soft pliable dough that is soft and does not stick to the bowl or your hands. This will take a couple of minutes.
When the dough has been achieved, cover and place in a warm place to rise until double in size. When it has doubled in size, knead it again for a minute or 2, then cover it once again and let it double in size for a second time.
Once the dough has risen for a second time, preheat your oven to 375 f/190 c and prepare your baking pans either by greasing them or lining them with parchment paper.
While your oven is preheating, shape your dough. You can make simple buns, braid it, or form it in any shape you wish.
Place your shaped dough into the baking pan and cover. Let the dough rise slightly then gently brush on the eggwash. Place in the oven and bake until golden brown.