- 500 g flour,
- 250–300 mL milk,
- 100 g sugar,
- 100 g melted butter,
- 1 egg,
- 0.5 yeast cube (or 1 package dry yeast),
- a pinch of salt.
- freshly squeezed juice of half a lemon,
- tbsp powdered sugar,
- 0.5 tsp cinnamon,
- 50 g butter,
- 5 blueberries,
- 1 nectarine,
- 3 plums,
- a handful of cherries.
- 1 pack of vanilla sugar with vanilla pieces,
- 1 tsp sugar,
- 50 mL milk,
- powdered sugar to sprinkle.
First, prepare the dough. Make a hole in a deep bowl with flour, pour warm milk into it, chop the yeast and add a teaspoon of sugar. Leave for a couple of minutes to form the leaven.
Add the melted butter, the remaining sugar, salt, egg and knead a smooth soft dough. Leave the dough to rise for about 1 hour.
Beat gently the raised dough and roll into a thin oval (0.5–1 cm thick). Top the rolled dough with butter and sprinkle with cinnamon.
Add sugar and lemon juice to the peeled and sliced fruit in a bowl. Stir and spread evenly over the dough. The upper 3–4 cm high edge of the dough should be left empty so that the dough could fold better when the bread is formed.
Make cuts on the empty edges of the dough. Locate the ends of the dough to form a braid. To do this, stretch the stripes of the dough to the right and to the left, and then twist them in pairs into knots, so that the stuffing is completely closed. Cut the braid shaped bread into two parts, but not to the end. Both parts must communicate from one side. Twist them together. Put the bread on a baking sheet covered with baking paper. Top the dough with the fruit that dropped out of the bread.
Round off the fruit bread on both sides and put on a round or oval baking sheet with the help of baking paper. Then cover the bread with cream made from milk and vanilla sugar.
Put pogača in a non-heated oven at a temperature of 180 ºC, so that the dough rises slightly. If the oven is already warmed up, let the dough raise a little beforehand. Bake for about 45 minutes. Check if the bread is ready with a toothpick.
Take the ready pogača out of the oven, immediately cover with the milk and vanilla cream one more time, and leave to cool down. Sprinkle the cooled bread with powdered sugar and serve to the table.