Traditional Wedding Loaf
- milk - 1 2/3 cups (400 ml)
- eggs - 3
- yoghurt - 4 tbsp
- oil - 4 tbsp
- sugar - 1 tsp
- salt - 1 tbsp
- yeast - 1 cube, fresh
- flour - 2 lb (1 kg)
- butter - 1 cup, for smearing the sheets
In a bowl, activate the yeast with 1/3 of the milk, sugar and 2 tbsp flour. Wait 15 min. and in the meantime beat the eggs with the rest of the milk.
Once it rises, divide up the risen dough into 2 equal-sized parts and each of those into 3. Roll out each ball into a small sheet and smear it generously with butter.
Put 3 sheets together at a time and wrap into a roll. Cut the 2 resulting rolls into triangles. Arrange them in a tray, use the vertices to form the middle.
After it rises, smear it with beaten egg yolk, milk and oil. Bake in a preheated 320°F (160 °C) oven.
I made the decoration beforehand by kneading a dough from 4/5 cup (170 g) flour, 2/5 cup (100 ml) water, 1/5 cup (70 g) starch and salt. Roll out the sheet and cut out 2 swans using a sharp knife. Dry them in the oven at 113°F (45 °C).