Serbian Pogaca Butter Bread
Despite being a simple homemade bread, it looks great on any table, festive or not. For this recipe, I got my inspiration from the Balkan cuisine. In fact, it's called "Holiday Bread" or "Holiday Pogaca" and I noticed there are many variations and shapes. I was impressed by this particular variant, firstly, because it's truly beautiful and, of course, because of my passion for everything that's simple.
You can place the bread in the middle of the table and everyone breaks a piece from it, no need to cut it and that's the charm. And let me tell you that each piece has a soft core and beautiful layers, butter flavoured and extremely fluffy. I actually did not expect such texture.
In conclusion, I definitely recommend making this bread on festive occasions or just create occasions to enjoy something beautiful and delicious!
Ingredients
●
Bakers yeast
25 g
or 15g dry yeast
●
Milk
250 ml
slightly heated
●
Egg
3 pieces
+ 1 yolk to brush the top with
●
Sesame/poppy seeds
1 tsp
for garnish, optional
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Step by step
Step 1
In a bowl, dissolve the yeast and half a teaspoon of sugar in 100ml of warm milk.
Set aside for 10-15 minutes until frothy.
Step 2
Meanwhile, we prepare the rest of the ingredients. Dissolve the honey in the remaining 150ml of warm (not hot!) milk.
Step 3
In a large bowl, combine together flour, eggs, milk, honey, salt, oil, vinegar and the yeast mixture.
Step 4
Stir with a spatula or a spoon until the dough begins to come together.
Step 5
Lightly dust with flour and knead with your hands, for about 5-10 minutes until it no longer sticks, but it's soft and elastic.
Step 6
Leave the dough in the bowl in a warm place, covered with a towel, for one hour or until it doubles its size.
Step 7
After this time, turn the dough out onto the table dusted with flour and divide into eight equal pieces.
Step 8
Shape into balls and let rest on the table for five minutes.
Step 9
Take each ball and spread out into a small rectangular sheet.
Step 10
Grease with butter and overlap two sheets, one on top of the other.
Step 11
Roll them up together. See how it's done in the picture, it's the length of the rectangle that we roll.
Step 12
And so, from the eight balls, we get four logs, greased with butter inside.
Step 13
Cut away the ends, about 3-4 cm long - we'll get eight rosettes.
Step 14
Grease with butter a springform pan (28cm), lined with baking paper.
Arrange these eight rosettes in the middle of the tray.
Step 15
Then cut each remaining log into 4-5 triangles.
Step 16
Take them altogether and arrange in the pan around the rosettes.
Step 17
Do the same with all the logs. Cut into triangles, then move to the pan. Arrange evenly.
Step 18
This is our bread. Allow it to rise for 30-40 minutes, covered with a towel.
Step 19
Finally, it should look like this. It rises nicely, filling up all the empty spaces.
Step 20
In a bowl, beat the raw egg yolk with one tablespoon of milk.
Step 21
Grease the top of the bread with this mixture.
Step 22
Sprinkle over with poppy and sesame seeds, if you have and like.
Place the bread in the preheated oven at 160-170 degrees C for 40-45 minutes.
Step 23
After you remove from the oven, let sit in the pan for 15 minutes.
Step 24
Remove the sides of the pan. Brush with butter on top and on the sides.
Cover with a towel and allow to cool completely.
Step 25
It stays just as fluffy on the first and second day. It won't last longer :)
Enjoy!
Quantity:
1 kg
(10-12 servings)
Prep time:
120 min
Difficulty:
easy
Ready in:
90 min
Publish date:
Rating:
5 (1 votes)
