THE BREAD BRAID (pletenica)

About the recipe

The braid braid is made from leavened dough. We bake it on Easter or at weddings. It can be decorated with various dough decorations, painted eggs, paper or artificial flowers.



  • Wheat flour 500 g
  • Sugar 40 g
  • Yeast 20 g
  • Butter 40 g
  • Milk powder 25 g
  • Salt 8 g
  • Vanilla sugar 3 g
  • Lemon flavoring 3 g
  • Egg M 1 pcs
  • Water 180-200 g



1.  Raw materials should stay at the room temperature of 20-23 °C. Sift the flour to loosen it and to make even absorption.

2.  Kneading: put all raw materials into a robotic mixer and mix until they make a suitable consistency (more firmly) approx. 10 – 15 min (make sure that the salt is not mixed with the yeast). After kneading, lightly flour the dough, cover it, and let it rest for 10 – 15 minutes.

3. Shaping: divide the dough into 8 pieces (100 g each), keep the rest for decorations. For a large braid, take 5 pieces of dough and roll them into 50 to 60 cm long rolls. Then braid the rolls (see the video). For a small braid take 3 pieces of dough, roll them into 40 to 50 cm long rolls and twist them into a braid (see the video). Place the small braid on top of the larger one. We make little birds and flowers from the remains of the dough and place them on the braid (see the video).

4. Rising: place the braid on a baking tray and let it rise in a warm place (25-30 °C) until it doubles in volume (about 40 to 50 minutes).

5. Baking: before baking, coat the braid with the beaten egg and bake it in a heated oven at 180 – 200 °C for 30 to 40 minutes.