Scrolling through Instagram and Facebook right now, it’s almost impossible not to find picture after picture of delicious, freshly baked bread. With more time available, the time-consuming process of baking has become a staple in some households during quarantine.

I decided to take part in this trend, not only out of boredom but because of my great love of baking— and bread in general.

It had been many years since I had made Primorski Uskrsne Bebe, a Croatian recipe consisting of a cute set of miniature braided bread rolls that typically feature a colorful dyed hard-boiled egg at the top. But I thought now would be as good a time as any to try this recipe again.

The first step I had to take was to grind my flour, which I also had not done for a long time. While most of my baking endeavors have only required store bought flour, homemade breads — and the overall shortage of flour at the store — made making my own was the most fitting option. I used a mix of dark and light wheat berries that would work best for a slightly sweet yeast bread.

The grinder was a lot louder than I remembered, but it produced a beautiful pale brown flour by the end of the process. I began my recipe by adding yeast to hot milk (around 110 degrees) and left it to bloom while I turned to work on the base.

As I was grabbing my mixer, I realized just how many bread-baking specific tools I had. My mixer is an unusual style and had been bought specifically for making and kneading doughs, but I had used it to make just about anything as well, but like the grinder, bread making was its main purpose.

Related: Quarantine time homemade cooking challenge

I mixed together sugar, salt, melted butter, and eggs. Then I mixed in the yeast mixture and half of the flour, forming a fairly liquid, yet dough-like, mixture. I beat in the rest of the flour slowly, adding much more than I anticipated, until the dough became firm and didn’t stick to my hands.

I let the brown lump of dough rise for about an hour afterward, and even though it hadn’t quite doubled in size by that time, I decided to go ahead and start using it anyway.

I split the dough up into 36 roughly even pieces and let it rest for about five minutes while I preheated the oven to 375 degrees.

Taking three pieces at a time, I rolled each into rope and began to braid them, repeating the process until I made 12 six-inch rolls.

I decided to forgo the traditional placement of the dyed hard-boiled egg on the very end of the roll for a simpler yet still lovely piece of bread.  Brushing them with a little bit of melted butter, they were ready to go into the oven for around 18 minutes.

The braids came out beautifully: light brown and shiny, ready to go with just about any meal with just enough sweetness to be delicious yet not overwhelming.