Slavski Kolač

Slavski Kolač (Serbian Slava Bread)

A ritual celebration bread baked for the Serbian Orthodox Slava, the family feast day honoring the family's patron saint. Rich, tender, and slightly sweet, it is traditionally topped with a whole wheat circle and a small cross or dove to symbolize Christ's resurrection.

Prep

30 min

Cook

45 min

Total

75 min

Serves

8 to 10

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) bread flour, plus extra for dusting
• •200 ml (¾ cup + 2 tbsp) whole milk, lukewarm (≈38°C / 100°F); for dairy-free homes, an unsweetened cashew or oat milk works reasonably well, though the crumb will be slightly less tender
• •100 g (½ cup) plain whole-milk yogurt, traditional tang; do not use Greek-style or the dough will be too dry
• •100 ml (7 tbsp) unsalted butter, melted and slightly cooled
• •60 g (¼ cup + 2 tsp) granulated sugar
• •10 g (2¼ tsp) instant yeast, or 25 g / 1 oz fresh cake yeast
• •8 g (1½ tsp) fine sea salt
• •2 g (½ tsp) baking powder
• •1 large egg yolk, from a ≈50 g egg, for the wash; reserve the white for brushing
• •1 large egg white, lightly beaten with 1 tbsp water for the glaze
• •80 g (⅔ cup) whole wheat flour, for the decorative top ring and cross
• •1 tbsp neutral oil

Steps

1. 1 Make the sponge: in a small bowl stir 50 g of the bread flour, the yeast, 1 tsp of the sugar, and 80 ml of the lukewarm milk. Let sit 8 to 10 minutes, until foamy and risen.
2. 2 In a large bowl whisk together the remaining 450 g bread flour, the salt, baking powder, and remaining sugar. Add the sponge, the rest of the milk (120 ml), the yogurt, the melted butter, and the reserved egg white. Mix with a wooden spoon until shaggy, then knead on a lightly floured surface for 12 to 15 minutes until smooth, elastic, and only faintly tacky; the dough should clear the surface cleanly.
3. 3 Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot (≈26°C / 79°F) for 75 to 90 minutes, until roughly doubled.
4. 4 Meanwhile make the decoration dough: blend 80 g whole wheat flour with about 50 ml cold water and a pinch of salt to a firm, smooth ball. Wrap and rest until needed.
5. 5 Lightly grease a 24 cm (9½ in) round baking pan or line a sheet pan with parchment. Punch down the dough, shape into a tight round, and place in the pan. Cover and proof 25 to 35 minutes, until puffy and visibly grown.
6. 6 Preheat the oven to 175°C (350°F) conventional (160°C / 320°F fan).
7. 7 Using the whole-wheat dough, roll a thin rope about 30 cm long and shape it into a circle the size of the loaf's top. Lay it on the loaf, lightly dampen the underside so it sticks, and cut a small cross in the centre. Traditional loaves often fix a tiny dough dove, grape cluster, or wheat sheaf to the cross; form one if you wish.
8. 8 Brush the loaf (avoiding the heavy wheat ring) with the egg yolk beaten with 1 tablespoon of water, then lightly brush only the wheat ring with a little oil so it bakes dark and stands out.
9. 9 Bake on the lower-middle rack for 40 to 45 minutes. The loaf is fully baked when the bottom sounds hollow when tapped and an instant-read thermometer inserted into the centre of the crumb reads 92 to 95°C (198 to 203°F); the internal crumb should read fully set, not gummy.
10. 10 Cool on a wire rack for at least 20 minutes before breaking. The loaf is traditionally cut in a circular motion during a brief ceremony with the host and a chosen guest before being shared; the wheat ring is held aloft and remembered as a prayer for the family's saint is offered.
11. 11 Egg safety: the glaze egg whites and yolk are beaten and applied raw, and the loaf bakes fully to above 90°C internally, well into the safe zone for egg proteins. Do not eat any dough or glaze that has not been baked through.