(adapted from here)

400 g flour
60 g sugar
2 tsp salt
20 g fresh yeast
1 egg + 1 more for spreading over
200 ml milk
40 g butter, on room temperature

Dissolve yeast in warm (but not hot) milk, best to take milk on room temperature. Place all the ingredients (use only 1 egg) and dissolved yeast into a bowl and knead.

The dough will be kind of watery and you might want to use a large wooden spoon for kneading. Don’t worry about the dough consistency it will be OK. Cover and let prof for a while. An hour even. Then, knead more, this time with your hands, you will see it is starting to look like a regular dough. Cover and let it rest for about an half an hour more.

Divide dough into 16 equal pieces. Dust the surface well.

Braids, preparation

Shape the braids according to the photo instructions. and make sure you check the photos of it on original recipe.

Braids, preparation

Line large oven pan with baking paper and place braids on it. Let it rise more until you heat the oven. Bake in a preheated oven on 180°/350°F for about 20 minutes. Before putting the braids into the oven, spread some beaten egg over with a pastry brush.

Braids, cut

Note: I am sending this to Susan for Yeastspotting.

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  • Nale September 13, 2011 5:12 am

    Jako lepo izgledaju i moram reci da nisam nikada testo motala na ovakav nacin, ovo mi se vise svidja od onih klasicnih nacina pletenja pletenica. Fotke, uvek, odlicne!

  • Nevena September 13, 2011 6:24 am

    prekrasni su! hm, nisam sigurna da li bi mi uspjelo ovako ih isplesti.. :)

  • Angie @ Bigbearswife September 13, 2011 8:38 am

    ooo they look wonderful! I just made some garlic Parm knots/braids. They are wonderful!!

  • Tina@flourtrader September 13, 2011 8:51 am

    You did an excellent job on braiding and illustrating how it was done. In addition, that last photo of the bread looks delicious. Great post-buzz

  • Erin @ Dinners, Dishes and Desserts September 13, 2011 2:57 pm

    Gorgeous!!! Can’t believe how great that looks. Thanks for the tutorial. Braids scare me, but I would love to try them!

  • Mi Vida en Un Dulce September 13, 2011 5:49 pm

    Wonderful recipe…looks really great. Wondering how much of dry yeast can be used instead of the fresh one.

    • Marija September 16, 2011 12:06 pm

      Sorry, I don’t know :(

    • liisamarja September 17, 2011 11:56 am

      hi, this is something we in finland call pulla… i use 50gr fresh yeast to 5dl liquid (milk or water), or 20gr (or so) dry yeast for 5dl liquid. our dry yeast is sold in 11gr sachets.

      happy bakings!

  • Sandra September 13, 2011 6:14 pm

    I think you did an amazing job!

  • Monika¸ September 15, 2011 12:05 am

    prva fotka je baš nekako uskrsna :) odličan prikaz postupka za nas malo manje spretne s tijestom. jako lijepo.

  • Irena September 16, 2011 12:51 am

    Interesantan način pletenja,sviđa mi se…

  • ceecee October 3, 2013 6:34 pm

    In the Romanian tradition, we call this Kolac and serve it at funerals and memorial sevices. I will try to make this for my sisters 40 day memorial service. Thank you.

Comments are closed.