the sweet braids of sourdough you need to know

When Zgornje Gorenjske Development Agency researched in the past a few years ago what was eaten in this small place near Radovljica in the past, they wrote about the beautiful braids called sladkulce that they were typical of the village bakery (house name Pri peku or in spoken language, said the locals, Par pék), where they arose after 1950.

“The bakery baked black and white bread, buns and sweet croissants. Once upon a time, on holidays, housewives would bake bread or potty dough at home and put it in cups in the oven oven. Children also received cakes from the bakery if they were diligent in their daily tasks, such as holding firewood.

Let us mention the record Anžeta Habjana IN Metka Kavçiçwho wrote in the latest local newspaper Vigenjc: “Sladkulc prepared by a baker Matija Butorac, most locals recall. He did them too for a while Mihael Blaznikwho forwarded the recipe to his daughter Urški Avsenik from Gostilna to Jarmu“And she was the one who entrusted us with the recipe for this wonderful dessert! Even more nostalgia for this place, carefully nourished in the guesthouse in question, awaits you tomorrow in the Printed Open Kitchen.


For about 20 pieces.

  • 500 gr flour
  • a little salt
  • maja kubike
  • spoons of crystal sugar + a little more to sprinkle
  • 2 dl warm milk
  • 3 egg yolks
  • 1 dl oil (or melted butter)


1. Weigh the flour in a bowl, add salt to the edge. Make a hole in the middle and leaven in it: add lukewarm milk, press the yeast, add the sugar and mix so that you add some more flour to the mixture.

2. Allow the yeast to begin to act and then add the remaining ingredients. Mix well, form a ball and cover and let rise.

3. Turn the oven to 180 degrees.

4. Place the dough on the work surface, flatten it a bit and cut it into strips, which you form into rolls, which you weave into bunches or candy. Before putting them in the oven, let them bake a little more.

5. Bake for about 20 minutes.

6. When they are cooked, coat them with cold water while they are hot and pass them in crystal sugar.

We also recommend: Cake with tarragon vinegar

Photo: Špela Ankele

Spela Ankele

Journalism and Kranjçanka. I love the Gorenjska hills and the writer Isabel Allende. During the day I write, take pictures and cook, in the evening I read (cookbooks).

Leave a Comment

Your email address will not be published. Required fields are marked *