Breakfast on Aleš Lončar

Das Frühstück Weckchen

Fri, 01 May 2026 00:00:00 +0000

These breakfast rolls are perfect when you want to surprise your family in the morning.

You only need to wake up about an hour before everyone else, prepare the dough, let it rise, and bake the rolls fresh. By the time the others wake up, the kitchen smells like a small bakery.

Soft, warm, simple, and best served with butter, jam, honey, or whatever makes your morning better.

Instructions Link to heading

Warm the milk to about 37°C.
Add the lukewarm water, sugar, fresh yeast and butter to the milk.
Mix everything together and let it stand for a few minutes, until the yeast starts to activate.
Add the flour and salt.
Knead the dough for a few minutes, until smooth and elastic.
Line a baking sheet with parchment paper.
Transfer the dough to a lightly floured work surface.
Divide it into 8 equal pieces.
Shape each piece into a ball.
Place the rolls on the prepared baking sheet.
Cover and let them rise in a warm place for 45 minutes.
About 15 minutes before the end of the rising time, place a heatproof dish with water on the bottom rack of the oven.
Preheat the oven to 200°C.
Whisk together the egg and 1 tablespoon of milk.
Brush the rolls with the egg-milk mixture.
Bake on the middle rack for about 15 minutes at 200°C, until golden brown.
Serve warm.

Place the rolls on the prepared baking sheet.

After rising, ready to be brushed with egg wash and baked.

Brush the rolls with the egg-milk mixture.

Baked and ready to be served.

Notes Link to heading

The small dish of water in the oven helps create steam, which gives the rolls a nicer crust while keeping the inside soft.

Fig and Lime Jam

Sun, 26 Apr 2026 00:00:00 +0000

Instructions Link to heading

Slice one and a half limes into very thin slices.
Juice the remaining one and a half limes and set the juice aside.
Bring 1 liter of water to a boil.
Pour 500 ml of the hot water into a bowl and add the sliced limes. Let them soak for 5 minutes, then drain.
Repeat the soaking process with the remaining 500 ml of hot water for another 5 minutes, then drain again and set the lime slices aside.
Cut the figs into quarters and remove the stems.
Add the lime juice, figs, and brown sugar to a large pot.
Cook over medium heat for about 30 minutes, stirring regularly.
Add the soaked lime slices and continue cooking for another 30 minutes, stirring often.
Pour the hot jam into sterilized jars and close them tightly.

Cut the figs into quarters and remove the stems.

Slice one and a half limes into very thin slices.

Pour the hot jam into sterilized jars and close them tightly.

Notes Link to heading

We fell in love with figs: fresh figs, fig jam, everything fig-related. Naturally, that meant I eventually had to start cooking fig jam at home.

Pereci

Sat, 11 Apr 2026 00:00:00 +0000

Form the spiral into a ring and gently press the ends together

Instructions Link to heading

Start by preparing the yeast mixture: crumble the yeast into a bowl, then add 2 tablespoons of lukewarm milk, 1 tablespoon of sugar, and 2 tablespoons of flour.
Once the yeast has activated, mix it into the flour.
Knead everything together into a medium-firm dough. When the dough becomes elastic, add the lard or oil.
Knead until the dough is smooth and develops bubbles. Flatten it slightly in a bowl and cover it with a clean kitchen towel.
Leave the dough to rise in a warm place until doubled in size.
Turn the dough out onto a lightly floured surface and shape it into pencil-thick rolls.
Shape each roll into a circle, then cut it in half and twist the two strands into a spiral.
Form the spiral into a ring and gently press the ends together.
Let the shaped dough rise for about 20 minutes. Brush with beaten egg and milk, then bake.
Bake in a conventional oven at 200 °C until golden, then reduce the heat to 175 °C and bake until fully cooked, about 10 minutes in total.
Cover the baked rolls with a kitchen towel so they stay soft.

Once the yeast has activated, mix it into the flour.

When the dough becomes elastic, add the lard or oil.

Leave the dough to rise in a warm place until doubled in size.

There are many versions of this recipe. Pereci were brought from neighboring Hungary to Slovenia and are especially typical of Prekmurje, where different ethnic communities have long lived side by side.