Lakumići – Croatian minority in Serbia

Who can resist the smell of freshly baked bread? Well, YEN cannot, which is why our croatian members from Serbia (CroV) have shared their Lakumići recipe with us!

For ca. 12 Lakumići

• 4 dl milk
• 3 egg yolks
• 3 full tablespoons sugar
• 1 ½ teaspoon salt
• 1 full tablespoon butter or vegetable oil
• 650 g flour
• 25 g fresh bakers yeast

Ingredients for the coating (use one or both optionally):

• Egg yolk mixed with a little milk or
• 2 or 3 tablespoons of completely dissolved butter or vegetable oil

Warm the milk until it is lukewarm and add the sugar. If you use fresh yeast, crumble it in some of the milk mixture. If you prefer dry yeast, leave it to the end and mix it in with the flour. When the yeast has formed bubbles, pour it into a bowl together with the rest of the lukewarm milk. Add salt, egg yolks and the melted fat before you pour all the flour and dry yeast into the bowl. Knead the dough until it is smooth. Cover the bowl and leave the dough to rest for an hour in a warm place.

Sprinkle the table with flour and prepare a baking pan with baking sheet or oil. Divide the dough into smaller pieces. For 12 Lakumići you divide into 24 small portions of dough. Roll each piece out into a roll and then twist two of them together like a spiral. Now the tricky part comes. You have to twist this part around itself, so you get a nicely twisted knot-bun. Maybe the picture can help you. You now have a Lakumić. Continue until you have used all the dough and arrange them on a baking pan. Leave the Lakumići for another half hour to rest.

After the Lakumići have raised, coat them with egg yolk or fat, then put the baking pan in a preheated  oven of 200°C. Bake the Lakumići for about 20 minutes, until they become golden brown. When baked they can be served with soup, as a lunch roll or as a snack. Tipp: they also taste great as breakfast buns.