Sweet, soft, buttery bread fresh from the oven. That’s what this recipe delivers. And what’s more, it’s very presentable as well. It’s a delight to pull apart and share and would be a good bread for when having guests over. It’s definitely not an everyday bread – takes too long to make and is too heavy for daily eating.
- Recipe chosen for Lisnata Pogača
- Cooking method: Oven
- Faithfulness to recipe: Yes.
- Met expectations? Yes. I’ve tasted a version of this before so I knew what to expect.
- Would cook again? Yes, I might just have to. My husband and daughter already asked for it again.
- The taste test rated on a score of 5: 5 from the taste test team. “Mama, this bread is so good”.
- About 1 kg. flour
- 250ml milk
- 250ml water
- 10g instant Yeast
- 100ml oil
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 baking powder
- 100g Margarine for coating
- 1 egg for brushing
- Sesame seeds for sprinkling
- Warm 250ml milk and then add to it the yeast, a teaspoon of sugar and of flour. The yeast should start to activate.
- In a bowl pour part of the flour (say a cup), salt, remaining sugar, baking powder, oil and combine it with the yeast mixture. In the beginning stir dough with a wooden spoon.
- Gradually add the remaining flour and knead the dough with the 250ml of lukewarm water. Stir with a spoon and then knead with your hands until the dough comes together and is consistent.
- Cover the dough and leave in a warm place for about 30 minutes to rise.
- Split the dough into 5 large flat discs.
- Generously cover each of the first 4 discs with margarine, stacking them one on top of the over. Place the fifth disc on top and don’t add any additional margarine.
- Leave the dough for 15 minutes.
- Coat a circular pan (28cm) generously with butter and get ready to make the dough shape to place into this pan.
- Making the shape. After 15 minutes, use a rolling pin to start to flatten out the dough stack until it is a quite large circle; >30 cm diameter.
- Starting from a point about 2 finger-widths in from the edge, cut an inner circle out of the dough. Leave the outer circle of dough for now; we will come back to it.
- Cut the inner into 4 parts, and each quarter into another 6 parts. You will end up with 24 flat pieces of rough triangle shapes.
- For each triangle (of the 24), roll it up along one side (it will look like a swirl or a rose), and the place the swirl inside the coated round pan along an edge. Continue doing this will all the remaining 23 triangles until you’ve completed the outer circle of the pan.
- Return to the outer ring of dough (created in step 10) and cut it into 6 even parts. Now roll or twist each of these six lengths of dough and arrange them in the center of the pan. The bread should be almost touching. It will expand in the next resting.
- Cover the dough and leave it in a warm place for 1 hour to rest and rise some more.
- Pre-heat the oven to 220 C.
- Coat the dough with the beaten egg, sprinkle with sesame seeds and put it in the oven to bake. After 20 minutes, reduce the temperature to 200 C and bake for another 25 minutes (approximately 45 min).