Sunday, 10 March 2013

Menih (Monk)

This time I made a traditional Easter dish. In slovene it's called menih (english: monk) and it's common in west Slovenia and in my region, Friuli, in north east Italy. I used to do it at home with my mother, now I've tried to make it by myself.


500 gr white flour (type 400)
20 gr yeast
a few spoons of lukewarm milk
125 gr of butter
125 gr sugar
5 yolks
2 eggs
vanilla sugar
lemon zest

Make a dough out of 150 gr of flour, yeast and milk. Leave it until it rises, then make small pieces out of it and put it in the rest of the flour. Make a smooth dough from the yolks and sugar. (Mix approximately 30 minutes.) Slowly add the other ingredients, but the flour only at the end.
Split the dough in two parts. From half of the dough make 3 long "sausages" from which you'll make a braid, but on one end you'll put an egg (as you can see in the pictures).
Leave it covered over night and bake it the next day at 180°C for 30 minutes.