- 1 kg of white wheat flour,
- 3 tablespoons of fat,
- 150 g raisins,
- 200 g walnuts,
- 200 g sugar,
- 2 bags of vanilla sugar,
- about half a liter of lukewarm water,
- very little salt,
- a silver or gold coin,
- 1 egg yolk.
- To make dough for sweet česnica use flour and 2 tablespoons of fat and knead with lukewarm water salted with a pinch of salt. Knead in a bowl and on a kneading board until the dough no longer sticks to your hands.
- Divide dough into three balls. Stretch the first ball into a sheet slightly thicker than the sheet of strudel (savijača) dough. Drizzle it with melted lard and cut into pieces that fit inside the baking pan for česnica.
- Sprinkle each sheet piece you get with raisins, sugar, vanilla sugar and walnuts (ground walnuts, among which could also be some chopped walnuts). Place crusts one over the other in a greased baking pan. Do the same with the two remaining dough balls.
- Put a coin between layers, somewhere in a middle.
- Do not sprinkle surface crust with stuffing, just brush with beaten egg yolk.
- Bake in oven over medium heat until nicely browned.
Česnica in the majority of Vojvodina households looks like a real pie with a little thicker crusts. It is kneading early in the morning on a Christmas day, and serving to household members and guests before any other meal. The housewife makes a little ceremony of buying a coin from one who got it. She is giving some gift for exchange, because by traditional belief, coin must remain “in the house”.