Milibrod - My mother's milibrod
Milibrod or as my mother called it Milihbrod is the stake of my childhood. I dedicate this recipe to my mother, who was the master of making this cake, which is especially dear to me, as we called it. lemon zest, it was a real ... treat for us, and the whole house would smell of something special, festive, and homely. How beautiful those days were, which she always somehow knew how to beautify ......
Preparation steps
- Preheat the oven to 200 C, and grease a round mold or kuglof mold with butter and sprinkle with flour. Add flour, salt, vanilla sugar and grated lemon zest to the bowl - set aside. Heat the milk, add sugar and set the dry germ-stir-aside. Add two whole eggs and 1 egg yolk to a small bowl and lightly beat with a fork. Slowly add the melted butter to the beaten eggs and stir gently to combine well.
- Add beaten eggs with butter to the flour and mix lightly into the flour with a food processor, then add milk and the remaining germ. From all the ingredients, knead a smooth dough [knead for about 5-7 minutes]. Leave the dough to rest for 30 minutes, wrapped together with the bowl in nylon foil. After 30 minutes, mix the dough and leave it for another 30 minutes to double in volume.
- Now spread the dough on the work surface sprinkled with flour and form into a roll 60 cm long. Fold the roller in half and twist it into a spiral, then assemble the ends. Add the shaped dough to the already prepared mold and coat it with beaten egg white to which 2-3 drops of oil are added and sprinkle with a little ground sugar.
- Leave the dough prepared in this way to rest for 10 minutes and then put it in an already preheated oven, bake for 30-35 minutes - it depends on the oven. Baked Milibrod-Milihbrod sprinkle with water, wrap in a kitchen towel and leave to cool.
- Chilled Milibrod-Milihbrod cut into slices. It can be served with afternoon coffee or tea, and for breakfast [if left] with white coffee slices smeared with jam or sprinkled with sugar scented with grated lemon zest. Enjoy ..... as I enjoyed ...