A traditional recipe for the Prekmurje region: white bread made of two or three strands of dough woven as a braid, which is called “Perec” or “Vrtanek”. This is a kind of Prekmurje white bread, which has 2–3 strands of dough woven as a braid and is sometimes decorated with small bread flowers.
Ingredients for 4 portions
- 1 egg (for topping).
- 500 g wheat flour,
- 20 g yeast,
- 200–300 mL milk,
- 30 g sugar,
- 50 g butter,
- 1 yolk,
- 1 pinch salt.
Before cooking, all the ingredients for the yeast dough should be kept at room temperature, so it is best to get them out of the refrigerator in the evening before the day of cooking.
Use the above ingredients to make the yeast dough, which should be kneaded until it becomes smooth and elastic and stops sticking to hands and utensils. Form a loaf and sprinkle it with flour, then cover it with a cloth and put in a warm place to rise for about 1 hour, so that it doubles in size.
Then, knead the dough well on the floured working surface and divide it into two parts, from which manually form two thin strands. Weave them together to form a braid, the two edges of which should be pressed together to shape a rounded wreath.
Preheat the oven to 180 °C. Cover the wreath with a cloth and leave it to rise for another 15 minutes. Whisk one egg in a small bowl. Then top the wreath with the egg mass, place it carefully on a slightly floured (preferably with corn flour) baking sheet and put in the oven for 60 minutes.
Wait until the “vrtanek” cools down, then cut into pieces and serve.