Name: Bosnian Easter Bread (Pereci) - Slow-Fermented Dough
Total time: 150 min
Yield: 8 servings
Cuisine: Bosnian
Ingredients: 1 lb all-purpose flour; 1/2 lb semolina flour; 1/4 lb butter; 1/4 lb sugar; 1/4 lb honey; 1/4 lb raisins; 1/4 lb nuts; 1 package active dry yeast; 1 cup warm milk; 1 egg; 1/2 tsp salt

Bosnian Easter Bread (Pereci) - Slow-Fermented Dough

A traditional Bosnian Easter bread with a hole in the center, symbolizing Christ's crown of thorns, made with a slow-fermented dough for enhanced flavor and texture.

150 minutes8 servings

Method

In a large bowl, combine the flours, salt, and yeast.
In a separate bowl, mix the milk, egg, honey, and sugar.
Gradually add the dry ingredients to the wet mixture, kneading until a smooth dough forms.
Cover the dough and let it rise in a warm place for 1 hour.
Refrigerate the dough for 12-18 hours to slow-ferment.
Knead the dough again, then shape it into a round with a hole in the center.
Place the bread on a baking sheet and let it rise again for 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the bread for 25-30 minutes until golden brown.
Let the bread cool before serving.