Miliprut - milk bread from the Gacka valley

or a sweet kuglof that my grandmother prepared simply and simply… but it was delicious for us and was always eaten on EASTER Monday for breakfast with hot milk or white coffee ..

Preparation steps

This is an old Lika recipe from my grandmother's tekke
Put the germ to rise classically, (I always work with lukewarm water) but here I put 1dcl milk and crumble the yeast, 1 tablespoon sugar and a little flour, cover with a clean cloth and rise in a warm place.
Meanwhile sift the flour through a sieve add the egg yolks, 1 whole egg, salt, oil, sugar and cream.
It can be done with a mixer, but here I have a fingerboard, so I do it by hand, which I call slapping the dough. The more I slap it, ie beat it milliprut - milk bread will be better… soft as feathers, my grandmother used to say. I add the risen yeast with warm milk… I add lemon zest and lemon juice and mix it well or by hand until it separates from the walls of the bowl and bubbles appear on the dough.
At the end, mix in the raisins… if there is rum soaked in rum, drain it and rub it with honey flour.
Place in a warm place to rise until the dough doubles. Place in a preheated oven for 45 minutes at 220 ° C.
Coat with egg yolk during baking. Wrap with a clean kitchen cloth until cool.
Miliprut & Milk bread adorned each table for Easter in the face and was a decoration with a candle in the middle (of course it was carried to the church for blessing) and on Easter Monday it was eaten for breakfast and the second day ..

Serving

how I was left with egg whites for “Easter Tiny Biscuits”: I used and coated this miliprut (I modernized it a bit in appearance but the ingredients are authentic) and put it in the oven in a kuglof mold (previously baked in a regular round pan) and reduced the measure by half (i.e. from 1 / kg of flour). I used up the raisins and didn't put them on but it was fine too…. this morning it was eaten as breakfast according to the old customs in Lika, but it probably has that custom elsewhere…

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