The Croatian recipe is called Gibinitca (pronounced gib-e-ni-tza) andI grew up helping my grandmother make it every Easter and Christmas. The dough recipe she used was her bread dough with just a bit of sugar. Instead of rolling the dough, she used her fingers and stretched it from the center, outward, making it "thin enough for light to shine through but no holes!" She made some with walnut filling, some with pecan filling and some using Solo poppy seed as filling, no additional sugar, no raisins (I don't think Grandpa like raisins) but with the honey alone for sweetener. When she was done rolling the dough/filling, she had a very long "snake" (the length of our kitchen table) and wound it into a cake pan with only a small space for rising. When it rose, it filled the pan to the top and slightly over. She also basted the top with egg whites to make it shiny. I've made it several times and although I do roll it out, I've never gotten it quite as thin and delicate as Grandma did.
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The Croatian recipe is called Gibinitca (pronounced gib-e-ni-tza) andI grew up helping my...