Sweet "Pogacha"

Category: Special bread
Kitchen: bulgarian
Butter Pogacha

Ingredients

Wheat flour 650 g
Dry yeast (Saf-moment) 6 g
Milk 240 g
Butter 65 g
Chicken egg 2 pcs
Yogurt (or thick non-fatty sour cream) 75 g
Sugar 30 g
Salt 5 g
Egg yolk 1 PC

Cooking method

  • The name of pogachi comes from the Latin word focus (hearth) through its Italian version focacea, which means baked dough. And today in Italy there is a type of flat bread called focaccia. In France, a slightly different bread has a similar name fougasse, and in Spain there is hogaza. The name got into the Hungarian language from the South Slavic languages ​​(pogača in Serbian, Croatian and Slovenian)
  • Bulgarians have pogach - Bread (like a loaf)
  • Amazingly tasty, delicate, aromatic. beautiful .... you can endlessly enumerate the advantages of this bread, so similar to our Ukrainian loaf!
  • Take 1 tbsp from the total amount of milk. l. Heat the milk to a temperature of 30 "C. Add sugar and yeast to it, stir and set aside.
  • Butter Pogacha
  • Mix yogurt with eggs. Melt the butter 45 g and cool.
  • Sift flour with salt. Pour yeast and yoghurt mixture into it, as well as melted butter.
  • Butter Pogacha
  • Knead the dough, knead for at least 10 minutes.
  • Roll into a ball and, lifting it above the table by 40-50 cm, beat the dough on the table 100 times.
  • Butter Pogacha
  • "Beaten" dough ...
  • Butter Pogacha
  • ... place in a bowl, cover and rest for 15-20 minutes.
  • Then knead again and again knock on the table 100 times.
  • Butter Pogacha
  • Divide into 3 equal parts. I got 340 g each.
  • Roll out each part of the dough (I spread it with my hands) into a circle with a diameter of 25 cm, grease with melted and cooled butter 20 g and place on top of each other (do not grease the upper part).
  • Butter Pogacha
  • Cut into 16 segments. Set 4 segments aside.
  • Butter Pogacha
  • Roll each of the 12 segments, starting at the wide edge, to the narrow ...
  • Butter Pogacha
  • ... and place around the side of a mold 22 cm in diameter, cover the bottom of which with baking paper, and grease the walls with vegetable oil.
  • Cut each of the 4 segments left into two more. Twist and place in the center of the form, placing on the bottom. Cover and let rise for 30 minutes.
  • PS rolls lay quite tightly, apparently this is necessary in order for the dough to rise up. I have a high ring - 10 cm, if you do not have one, then you can extend it with thick cardboard, which you wrap with baking paper.
  • Butter Pogacha
  • Prepare the icing with whipped yolk and 1 tbsp. l. milk that we left and grease the pogachu with it.
  • Bake in an oven preheated to 190 "C, 30-40 minutes until golden brown.
  • Butter Pogacha
  • Carefully release the finished pogacha from the mold and rub thoroughly, grease the top with vegetable oil (literally 1 tsp, or even less!).
  • Butter Pogacha
  • In the rift. The dough is made in layers, and the piece that I pinched off is like fluff.
  • Butter Pogacha
  • Butter Pogacha

The dish is designed for

12

Time for preparing:

60

Cooking program:

oven

NM
Natasha, there are no words for beauty, an urgent need to do
Anatolyevna
natapit, Natalia, very nice! Golden brown and very soft!
Svettika
Gorgeous pogacha! So appetizing, it’s impossible to look calmly - you just want to pinch off a piece of airy fluff crumb with a varnish crust! Wonderful bun! Natalia, Thank you!
izumka
Natalia! What a beauty! And the break Here is just how I will present 200 times on the table to beat off the dough So far, only this stops. But bookmark the recipe for sure!
ninza
Quote: Svettika
What a beauty! And the break Here is just how I can imagine 200 times to beat the dough on the table
Natasha, is it necessary to beat the dough? After all, 200 times ...
natapit
Hope, Antonina, izumka, Nina, Thank you so much!!!

Quote: ninza
Natasha, is it necessary to beat the dough? After all, 200 times ...
Quote: izumka
That's just how I will present 200 times on the table to beat off the dough So far, only this stops.

It seems to me that this is what makes the pogacha so airy and fluffy! And it’s not tiresome! but the result is so happy!
izumka
Yeah, without difficulty ... such beauty will not work. Let's beat!
Nikusya
Taak! I have already beaten off 100 times !!! Easy! The dough has become so obedient. Natasha, as you understand, I'm already doing it!
kristina1
natapit, Natalia, no words, beauty ... thanks
Nikusya
natapit, Natalia, take it, in the heat of the heat
Baking oven in a detachable form d24cm. Some of the butter replaced cocoa butter, mmm !! It smells like chocolate!
Butter Pogacha
kristina1
Nikusya, Ilona, well, you are fast, and how beautiful ...
Nikusya
kristina1, Christina, thanks for the praise I walk around him, cut circles, wait until it cools down
Christine, come to me, huh?
izumka
I realized that this is butter bread, but practically not sweet?
natapit
kristina1, Thank you!

Nikusya, what a beauty it turned out !!!! BRAVISSIMO !!!!

izumka, yes, rich bread!
Nikusya
natapit, Natalia thanks for the praise and for the wonderful recipe!
She is so beautiful that I immediately decided to do it! It tastes creamy, tender, not very sweet, and I ate it with pleasure.
natapit
Ilona,
Nikusya
Natalia,
lettohka ttt
Recipe, and Photo Bomb! Very beautiful and airy pogacha! Natul, thanks for the recipe!
SoNika
Natalia, an interesting recipe, I wanted to bake right away
Song
What a beauty! Dragged away to bookmarks.

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