Milibrod is a type of sweet yeasted bread that in the Balkans is typically eaten for Easter. The name “milibrod” I suppose comes from the German milchbrot, though it is actually more similar to Austrian streizel and Jewish challah. In certain regions it is also called “kozinjak”.

I love the dough so make it quite often, not just around Easter. It is incredibly versatile, delicious both “plain” and baked essentially as a bread loaf or platted like a challah, or as a vehicle for different fillings and flavours. It can be rolled with any filling of your choice, ground walnuts, cocoa/chocolate, jam, or my favourite, a poppy seed and lemon filling (which I will share with you soon).  

This technique of twisting and making small knots is a little on the tricky side, but well worth the effort. I wanted to make something autumnal with pumpkin, and I think the sweet pumpkin filling works beautifully with the milibrod dough.

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Ingredients

  • Milibrod dough

  • 7g dry fast-acting yeast

  • 25g caster sugar

  • 120g whole milk, lukewarm, plus 2 tbsp extra for brushing

  • 275g strong white flour, plus extra for dusting

  • 1/2 tsp salt

  • 1 egg, lightly beaten

  • 25g unsalted butter, melted and cooled

  • Pumpkin filling

  • 425g pumpkin puree (1 can, or pureed roast pumpkin)

  • 75g dark brown sugar

  • ½ tsp ground cinnamon

  • ¼ tsp mixed spice (or pumpkin spice)

  • Pecan praline (optional)

  • 60g caster sugar

  • 40g pecan halves

  • Flaked sea salt

  • Maple syrup glaze

  • 3 tbsp maple syrup

  • 1 tbsp water

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Directions

  • To make the milibrod dough, in a small bowl mix the yeast, sugar and milk, then set aside for 5 to 10 minutes, until frothy.
  • Sift the flour and the salt into a large bowl. Add the yeast mixture, egg and butter and with a spatula, mix to combine (scraping down the sides as you go, if need be). Transfer the dough to a lightly floured work surface and knead for approximately 10 minutes until it comes together in a smooth and elastic ball of dough that springs back to the touch. Alternatively, if you have a stand mixer, combine as above and beat the mixture on a medium-high speed for 6-8 minutes (again scraping down the sides as you go). Transfer the dough to a clean large bowl and cover tightly with food wrap. Either place it in the fridge to prove overnight (at least 8 hours) or leave it in a warm place to prove for at least an hour and a half, or until the dough has doubled in size.
  • Meanwhile, make the pumpkin filling. Put the pumpkin puree and sugar into a small saucepan and cook on a medium-high heat for at least 10 minutes, stirring constantly, until the mixture has visibly thickened and darkened. Then add the cinnamon, mixed spice, and a pinch of salt and cook for a further minute, remove from the heat, transfer to a clean small bowl and allow to cool.
  • To make the praline, heat a small heavy-based saucepan over a medium heat. Add the sugar and gently shake the pan but don’t stir, allowing the sugar to melt. When the sugar has fully melted and starts turning a deep golden caramel colour, add the pecans and stir to coat them in the caramel then immediately pour out onto a parchment lined baking tray. Sprinkle a pinch of flaked sea salt over the praline then allow it to cool completely. When cool, either roughly chop or blitz in a food processor and set aside to use as a topping for the milibrod buns.
  • Once your dough is risen, pre-heat the oven to 200C/180C Fan/Gas 6.
    Place the dough onto a lightly floured work surface. Using a lightly floured rolling pin, gently roll it out into a roughly 48cm x 32cm rectangle. Spread the pumpkin filling evenly over the dough with a table or palette knife. With the longest edge closest to you, fold over one side of the rectangle a third into the centre (as if closing a book) – you should have a third of the rectangle and filling exposed. Then fold over the other side of the rectangle – no filling should be exposed. With a knife, cut across into 8 even strips. Then take each dough strip, gently stretch and twist round 3 times. Pinch one end of the strip with the other (so you have a little circle) and fold over the pinched ends underneath. Repeat with the rest. Place the knots on a baking parchment lined baking tray. With a pastry brush, brush each gently with a little milk. Bake for approximately 18-20 minutes, or until the buns are dark golden brown.
  • Prepare your maple syrup glaze by heating up the maple syrup and the water. Brush the glaze over the knots as soon as they are out of the oven. Then sprinkle with some of the praline, and set aside to cool slightly. Enjoy warm or cool with a cup of coffee!