Easter braid - made from too soft milliprote dough

Ingredients:

700 ml. milk,

1 cube of yeast,

1 teaspoon of sugar,

2 whole eggs,

3 egg yolks,

2 tablespoons of salt,

270 ml. yogurt,

200 ml. oils,

flour as needed.

Preparation:

In 700 ml. of lukewarm milk, crumble one cube of yeast, sprinkle with a teaspoon of sugar

and leave for 5 min. to leaven.

Then, in a mixing bowl, beat 2 whole eggs and 2 egg yolks with a wire.

Add salt, yogurt, oil and milk with added yeast. Mix the mixture slightly with a wire,

add flour and knead until the dough starts to separate easily from the hands.

Then pour 3 spoons of oil on the work surface, stretch it with your hand into a circle slightly larger than the dough.

Raise the dough to about 20 cm. height from the work surface and forcefully throw it with your hands on the oiled work surface 50 times. Coat the work surface with oil again and continue rolling the dough another 50 times. After that, you will get too soft and too smooth dough.

Return the dough to the mixing bowl, sprinkle with a little flour and cover with self-adhesive foil.

Leave to rise for an hour. When the dough has doubled, make a plaetenica.

Place in a tray covered with baking paper and lightly coated with oil. Cover with self-adhesive foil and

cloth. Leave to rise for about an hour until the dough doubles in size.

Beat 1 egg yolk with 6 tablespoons of milk in a bowl with a fork. Using a brush, lightly coat the dough with as much topping as possible.

Preheat the oven to 150°C and bake for 10 minutes.

and after that, increase the temperature to 180°C and bake for another 20 minutes. Cover the baked braid with a nylon bag and then a cloth. After 5 min. you will have a soft and delicious savory pastry ideal for all occasions.

Enjoy!

By Ivana Kostić