Check out this exclusive recipe from Doma by Spasia Dinkovski!
This hearty white bread would have been traditionally baked on the hearth using embers from the fire. Always served at Christmas, New Year, and Easter, it’s also made to mark Saints’ Day on the Orthodox calendar.
Method
1. Gently heat the milk until it’s lukewarm to touch – be careful to not overheat it or it will kill the yeast. Combine the yeast, sugar, and warm milk in a jug (measuring cup). Cover with a tea towel and set aside in a warm place for 10–15 minutes or until frothy.
2. Pour the yeast mixture into a clean bowl. Add 2 of the whole eggs and gradually incorporate the oil, flour, and salt, using your hands to form a smooth dough.
3. Turn the dough out onto a lightly floured worksurface and knead for 10 minutes. Transfer to a well-oiled bowl, cover with cling film (plastic wrap) and a tea towel and place in a warm place for about an hour or until doubled in size.
4. Turn the dough out onto the worksurface and knead for a further 10 minutes. Set aside.
5. Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Mix the remaining 2 whole eggs and the cheese together in a bowl until thoroughly combined and set aside.
6. Divide the dough into 3 balls. Roll each ball into a 3mm (1/8in) thick rectangle. Spread a thick layer of melted butter over each dough rectangle, followed by the cheese and egg mixture, spreading evenly and leaving 2cm (¾in) of the dough uncovered at the edges.
7. Roll-up each dough rectangle widthways as neatly as possible and then cut triangles along the roll about 5cm (2in) thick at the widest part. Arrange the rolls on a well-oiled 25 x 25cm (10 x 10in) baking tray, starting on the outside and working your way in.
8. Cover the tray with a tea towel and set aside to rise for 15 minutes. Meanwhile, whisk the 3 egg yolks.
9. Brush the egg yolk all over the pogacha. Sprinkle with sesame seeds and bake in the oven for 30–40 minutes or until deep golden brown.
SERVES 10
Ingredients
- 250ml (9fl oz) milk
- 7g (¼oz) packet fast action yeast
- 1 tsp caster (superfine) sugar
- 4 eggs plus 3 yolks
- (1¼ tbsp) vegetable oil, plus extra to oil the bowl
- 700g (1½lb) plain (all-purpose) flour, sifted
- 2 tsp salt
- 200g (7oz) brined white cheese or feta, crumbled
- 150g (5½oz) butter, melted
- Sesame seeds, for sprinkling
Method
1. Gently heat the milk until it’s lukewarm to touch – be careful to not overheat it or it will kill the yeast. Combine the yeast, sugar, and warm milk in a jug (measuring cup). Cover with a tea towel and set aside in a warm place for 10–15 minutes or until frothy.
2. Pour the yeast mixture into a clean bowl. Add 2 of the whole eggs and gradually incorporate the oil, flour, and salt, using your hands to form a smooth dough.
3. Turn the dough out onto a lightly floured worksurface and knead for 10 minutes. Transfer to a well-oiled bowl, cover with cling film (plastic wrap) and a tea towel and place in a warm place for about an hour or until doubled in size.
4. Turn the dough out onto the worksurface and knead for a further 10 minutes. Set aside.
5. Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Mix the remaining 2 whole eggs and the cheese together in a bowl until thoroughly combined and set aside.
6. Divide the dough into 3 balls. Roll each ball into a 3mm (1/8in) thick rectangle. Spread a thick layer of melted butter over each dough rectangle, followed by the cheese and egg mixture, spreading evenly and leaving 2cm (¾in) of the dough uncovered at the edges.
7. Roll-up each dough rectangle widthways as neatly as possible and then cut triangles along the roll about 5cm (2in) thick at the widest part. Arrange the rolls on a well-oiled 25 x 25cm (10 x 10in) baking tray, starting on the outside and working your way in.
8. Cover the tray with a tea towel and set aside to rise for 15 minutes. Meanwhile, whisk the 3 egg yolks.
9. Brush the egg yolk all over the pogacha. Sprinkle with sesame seeds and bake in the oven for 30–40 minutes or until deep golden brown.