1 kg soft or sharp flour
30 g yeast
2 tablespoons sugar
3 – 4 dl milk (if necessary)
1 tablespoon salt
30 – 40 g margarine or 0,5 dl oil
Make the leavened dough out of the ingredients, the even dough should easily separate from hand and the bowl. Sprinkle the dough with some flour and let it rise in the covered bowl until it gets two or three times its size. Divide the leavened dough in parts as big as fist and leave them to rest for a few minutes. Roll them with your hand into long rolls. Twist two rolls together and form a “perec” (circle 10 – 12 cm wide). Let it rise on a wooden board for another half hour. Coat pereci with whisked egg and bake it in hot baker’s oven for 15 – 20 minutes. Straight pereci are made by rolling up the roll on a stick (trstika) and baked covered with the egg.
Pereci were once baked only on festive occasions, nowadays they can be found on the table every day – as a dessert or a side-dish to the sausage plate or Bograč. If baked in the baker’s oven, their aroma and taste are unique.