MAIN INGREDIENTS
Tropanec is a Croatian specialty bread originating from the area of Novi Marof. It is made with just a few simple ingredients – corn flour, soda bicarbonate, salt, a bit of sugar, and sour milk. The dough is formed into a large circular shape, and it is then baked in the oven until golden brown.
Before the baking process, the dough is typically pricked with a fork. This unleavened bread is traditionally served for breakfast. Although it is typically made with corn flour, the bread can also be prepared with rye flour or wheat flour. In the past, tropanec was sometimes baked directly on the stovetop, which is the reason why it is often referred to as kolač na tabli (plate-baked cake).
MAIN INGREDIENTS
Luciščak is the name of a unique round bread originating from the Croatian village of Plemenščina. It is also known as Lucin kolač (Lucy’s cake) because the bread was traditionally prepared on St. Lucy’s Day, before sunrise.
This unleavened bread is made with a combination of different flour – rye, corn, wheat, and beans, sometimes with the addition of pounded walnuts on top. Traditionally, 5 or 6 Luciščaks were baked in each family, and when the whole family has woken up, they would tear the bread into pieces and consumed it believing that it will give them health and prosperity in the following year.
MAIN INGREDIENTS
Koledo is a festive Christmas bread with origins in the Croatian village of Plemenšćina. The bread is traditionally prepared on Christmas Eve. It is made with a combination of corn flour and cvajerica – wheat flour or corn flour and rye flour combined with yeast.
The dough is formed into circular shapes, and it is decorated with only one or four to five walnuts in their shells. In the past, the bread was decorated with exactly seven walnuts. It is believed that the walnuts give the bread some kind of magical protection, providing health and fertility for the whole family and their animals in the following year.
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