Slava Bread Recipe - Slavski Kolac

Slava bread
Slava bread. Goran Andjelic / Wikimedia Commons / PD-self
  • 2 hrs
  • Prep: 60 mins,
  • Cook: 60 mins
  • Yield: 1 round loaf (serves 6)
Ratings (17)

Slava bread or slavski kolac is an important part of the religious aspects of Krsna Slava or the celebration of a Serbian family's patron saint day. In many homes, the parish priest comes to the home to bless the bread before any festivities can begin.

What You'll Need

  • 2 packages active dry yeast
  • 1 teaspoon sugar
  • 3 tablespoon flour
  • 2 cup water (warm)
  • 1 teaspoon salt
  • 1 cup butter (softened)
  • 3 eggs (slightly beaten)
  • 1 lemon (grated rind and juice)
  • 4 tablespoon sugar
  • 6 to 7 cups flour (bread or all-purpose flour)
  • 1 egg, beaten with 1 tablespoon water

How to Make It

  1. Dissolve yeast, sugar, and 3 tablespoons flour in 1/2 cup warm water. Set aside.
  2. In a large bowl, combine 1-1/2 cups warm water, salt, butter, eggs, lemon rind and juice, and sugar. Add proofed yeast and about 4 cups flour and beat well.
  3. Add remaining flour gradually, beating well, until dough is stiff. Knead as for bread, about 5 minutes by machine or 10 minutes by hand, and put in a greased bowl to rise.
  1. When double in size, knead again briefly. Reserving a handful of dough to decorate the top, make a round loaf. Put in a well-greased 9-inch round, 3-inch deep pan.
  2. Decorate the edge of the loaf with a braid and a cross in the center with 4 backward Cs in each quadrant. Let rise until doubled, about 1 hour, or follow this Quick Tip to cut the rise time.
  3. Heat oven to 350 degrees. Brush bread lightly with egg wash (1 egg beaten with 1 teaspoon water). Bake for 1 hour or until nicely brown.
  4. When cool enough to handle, remove from pan and cool on wire rack.
Nutritional Guidelines (per serving)
Calories 507
Total Fat 39 g
Saturated Fat 21 g
Unsaturated Fat 13 g
Cholesterol 220 mg
Sodium 530 mg
Carbohydrates 33 g
Dietary Fiber 3 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)