Rezept

Leavened dough • 500 g flour (half sharp, half smooth) • 30 g yeast • 10  g salt • 1 tablespoon sugar • 1 – 2 eggs • 40 g butter • 2,5 dl milk  Filling: • 1 kg cottage cheese • 2 dl sour cream • 2 eggs • 150 g sugar •  80 g steamed wheat porridge • cinnamon Topping: • 2 dl sour cream • 2  eggs • sugar (optional) butter for the baking pan From the ingredients  knead soft (but not too soft) dough and leave it rise. When the dough  has rise enough, roll it and put it into a round clay baking pot or into  a baking pan. Spread the filling all over and cover with the topping  and bake. Gibanica is served warm.