Vrtanek

Vrtanek (Prekmurje Braided Bread)

A festive, enriched white bread from Slovenia's far northeastern Prekmurje region, shaped as a round loaf crowned with a thick braid and a central knot, and lacquered with egg yolk until it gleams like dark gold.

Prep

40 min

Cook

40 min

Total

80 min

Serves

8 to 10

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) wheat flour, plain/all-purpose, plus extra for dusting; in Slovenia use type 400
• •200 ml (¾ cup + 1 tbsp) whole milk, lukewarm (about 38°C / 100°F); low-fat milk is the common modern substitute
• •80 g (⅓ cup) unsalted butter, softened, plus a little to grease the tin
• •60 g (¼ cup) caster sugar
• •3 whole egg yolks, plus 1 whole egg, the 3 yolks go into the dough; the whole egg is for the glaze, with 1 yolk added to it
• •20 g (0.7 oz) fresh yeast, or 7 g / 2¼ tsp instant yeast; crumble fresh yeast into the warm milk
• •1 tsp fine salt
• •1 whole lemon, zest only, finely grated; unwaxed
• •2 tbsp poppy seeds, optional, for scattering; some households use white sesame instead
• •1 extra yolk egg yolk for glazing, mixed with the whole egg above and a pinch of salt

Steps

1. 1 Bloom the yeast: stir the crumbled fresh yeast (or instant yeast) and 1 tsp of the sugar into the lukewarm milk and leave 8–10 minutes until foamy. If it does not foam, discard and start again.
2. 2 Make the dough: in a large bowl combine the flour, remaining sugar, salt and lemon zest. Add the 3 egg yolks and the bloomed milk mixture, then the softened butter. Mix with a wooden spoon, then turn out and knead 12–15 minutes by hand (or 8–10 minutes on low–medium with a dough hook) until the dough is smooth, soft, elastic and pulls away from the bowl; it should still feel tacky, not stiff.
3. 3 First rise: shape into a ball, place in a lightly buttered bowl, cover and leave at room temperature 1½–2 hours, until roughly doubled.
4. 4 Prepare the tin: butter a round tin about 24 cm (9½ in) in diameter and line the base with baking paper.
5. 5 Shape the base: knock back the dough and set aside roughly one-third. Pat the larger two-thirds into a flat disc about 2 cm (¾ in) thick and lay it in the tin; it should not quite reach the edges, as it will rise.
6. 6 Shape the braid: divide the reserved one-third into three equal pieces. Roll each into a rope about 35–40 cm (14–16 in) long. Pinch the three ropes together at one end, plait loosely, and pinch the other end to seal.
7. 7 Assemble: lay the braid in a ring on top of the dough disc, leaving a hollow in the centre. Take a small piece of leftover dough (about 30 g / 1 oz), roll it into a smooth ball and tuck it into the centre hollow, pressing down gently so it sticks.
8. 8 Second rise: cover loosely and proof 30–45 minutes at room temperature, until the loaf looks puffy and the braid has swollen.
9. 9 Heat the oven to 180°C (350°F) conventional, or 170°C (340°F) fan / gas mark 4, with a rack in the lower third. Place an empty oven tray on the floor of the oven to throw off steam.
10. 10 Glaze: beat the remaining whole egg with the extra yolk and a pinch of salt. Brush the entire loaf generously, including the braid and centre bun. Scatter poppy seeds over the glaze if using.
11. 11 Bake 35–40 minutes, rotating once halfway. The loaf is done when the crust is a deep lacquered gold and the internal temperature reads 92–94°C (198–201°F) on an instant-read probe; if you have no probe, tap the base — it should sound hollow. Tent loosely with foil after 25 minutes if the top is browning too fast.
12. 12 Cool in the tin 10 minutes, then transfer to a wire rack. Vrtanek is traditionally served warm or at room temperature, cut in thick wedges, often with butter, honey, or alongside a glass of white wine at a festive table.