Laminated Serbian bread

Submitted by enr on 19 May 2010
2 yolks
1/2 cup sunflower oil
15 g fresh yeast or 7 g of dry yeast
1 cup warm milk or water
pinch of sugar
1 tsp salt
5 cups flour
# spreads:
125 g butter
# spreads above:
2 egg whites
Laminated Serbian bread
Photo added on
Photo author
Yeast dissolved in 2-3 tbsp warm water, add a pinch of sugar and 1 tsp flour and leave in a warm place it rise . Effervescent yeast is added to the other ingredients for the dough. Messi is about 5 minutes. You should get a soft dough, which can slightly sticky. The dough is left to warm for about 15 minutes. Roll out on floured surface into a sheet with a thickness of about 1-1.5 cm and is coated with a part of the macerate butter. Wound on the roll, which is wrapped like a snail. Allow to warm over 15 minutes. Again roll on floured surface crust, which is smeared with fat rolls up into a roll and then a snail. Leave for 15 minutes and last roll crust namaslyava is wound on a roll, snail, which is not tight and place in greased with sunflower oil well round tray. If once again repeat the procedure to obtain even thinner layers. Bake at 180 C (oven preheated) until browned on top (if need be covered with aluminum foil). Try with a stick. The finished bread is covered with a cloth and leave to cool.
3 users
19 May 2010


Nice recipe, I'll try.

Well, it is incredibly beautiful! Little short of the description in the recipe, but ...

I suppose you mean Mims nrezhdaneto as rings :) to the same dough is the idea I liked a lot of them ..... I added photos :) this type of order is rising after another and spread with butter - cut into rings spread with whole egg and sprinkled with sesame :)

so appetizing seems far I feel like eating:-)

This is great. I liked the image of sliced ​​rings.Will necessarily make it.

very interesting recipe. Thank you! Will do and share.

Very beautiful and spolochlivo. I loved it.

What happens if I miss the yolks in the dough? Little bear no yolk ... Whether it will happen?

Rally, I do not think that will be a big difference without yolks. The dough is not some special! Today I think to do, but I would put the dough in 1 whole egg protein + the second, and the yolk will use spreads.

I missed that top is coated with proteins ... Round variyant :) what people will Mahal, who added what ... I think rising and folding roll-Move are the most important wait ... forward to share how he has received :)

That's how you get me the bread, quite different from the original. I think the way of rolling out for both versions is different. To make circles sheets think should be rolled out, dab with butter and folds ... handkerchief, rolled again and so several times.

Mims ... may be a little different :) but looks super, how to taste ... :) rings you thin you were?

Raztochih crust thickness 1-1, 5 cm and cut with glass. Maybe I should have put more baking pan to be more widely rings.

mimsi, You have done well. I also think that it would be fatal if not used zheltatsite by baked good I'll make a nice color.

pogacha a great taste but not narstina nothing to do with the third bait picture which is made :) And the idea of ​​mimsi is magnificent

to ... definitely for arrangement of wheels must be to batter not plunk :) ... in the forum from which a recipe is shown as layered bread, perhaps the author has shown, etc.. type bread called so ... but not added to the fact that it is not the same dough ... still cheering for Mims ...

And I think you need to separate the photos do not meet the description or to add in the way of preparation and the other option, because this confusion.

What dough is appropriate to use for angling circles? Perhaps soda - it will not swell so? I think it is worth departments in a new recipe, but what is?

I think that if you prepare if a thinner crust (about 3 mm) and then cut out the circles might get the effect of the third picture. But will share it really after it.

pogacha of mimsi, seems more successful in terms of puhkavina.

Do not get what I expected (it comes to appearance), but the taste is very good.

I like the bread you, Elti! Bravo!

Thank you, mimsi. Where said neli1100 your terms of puhkavina is better, but I'm sure and taste was great.

Eti, great bread you did. Congratulations.

It is very tasty and easy to prepare! Maybe the last time you roll the crust to osuchete and so when break will be even more interesting Sometimes last time sprinkle with cheese crust and becomes like cheese cake! Good luck!

easy tasty, practical for all occasions and beautiful type