Cuisine of Slovenia’s Regions: Pastry with Lemon Verbena

Cooking time: 75 minutes.



  1. 1 yeast cube,
  2. 600 g flour,
  3. 150 mL milk,
  4. 80 g butter,
  5. 90 mL sour cream,
  6. 30 g sugar,
  7. 2 eggs,
  8. 1.5 tsp salt.


  1. 150 g butter,
  2. 140 g sugar,
  3. a large bunch of lemon verbena (lemon balm or mint, to taste),
  4. 1 egg (for topping).


Melt a cube of yeast in warm milk. Pour the milk with yeast into flour, add other ingredients besides butter, and knead the yeast dough. While stirring, gradually add softened butter. Stir actively for the last 10 minutes to make the dough smooth. Cover the bowl with a cloth and put in a warm place for the dough to rise.

While the dough rises, cook the filling. Add sugar and finely chopped lemon verbena (lemon balm or mint) to the softened butter.

Lay out the risen dough on the surface, beat and leave for a few minutes to relax.

Then, roll out the dough into a rectangle, put the filling and twist into a roll. Cut off a portion of the roll, slightly longer than the size of the baking sheet. Slit it in half starting to cut about 2 centimetres from the edge and making a slit to the end of the roll. Twist the resulted halves between each other and put the new roll in the middle of a rectangular baking sheet on baking paper. Cut the rest of the roll into pieces and place them on a free space on both sides of the baking sheet.

Put the pastry into a warm place to rise.

After it rises, top it with a beaten egg and put in a preheated oven. Bake at 175 °C for about 50 minutes until a pronounced light brown tint. If necessary, wrap in foil so that the roll is not too baked.