1. EASTER EGG BREAD
„ŠIŠOR”

2. INGREDIENTS active dry yeast (4 dag) all-purpose flour (500 g)
Butter (4 dag)
Eggs (yolk) (4 eggs)
Sugar (4 dag)
Rum (0,5 dl)
Vanilla sugar (20 g)
Lemon peel (1 lemon)
Milk (2 dl)

3. INGREDIENTS

4. INGREDIENTS

5. INGREDIENTS

6. Dissolve yeast and 1/2 teaspoon sugar in warm water in a large bowl
Dissolve yeast and 1/2 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.

7. ADD OTHER INGREDIENTS

8. ADD RUM

9. ADD REST OF WARM MILK, OTHER INGREDIENTS AND MAKE A DOUGH

10. PREPARATION
Coat a large bowl with oil. Place dough in bowl and turn to coat. Place a damp cloth over the bowl, place bowl in the oven with the oven light on, and let rise until doubled in size

11. PREPARATION
Punch dough down and divide into three equal portions. Divide each portion into three ropes. Transfer loaves to prepared baking sheets and let rise until doubled in size, about 2 hours.

12. PREPARATION

13. PREPARATION

14. PREPARATION

15. PREPARATION

16. PUT MIXTURE OF YOLK DILUTED WITH WATER ON THE SURFACE

17. LET DOUGH TO RISE AGAIN Preheat oven to 175 degrees C.
Bake bread in the preheated oven until the tops are golden and the bottom of the loaves sound hollow when tapped, 20 to 25 minutes.
Then bake on 155 degrees C, 20 to 25 minutes

18. AFTER BAKING

19. Bon Appétit!!!

20. AUTHORS
Dish preparation: Damir Perman
Text and photos: Mario Nosić