Sunflower Pogača
Introduction
Sunflower pogača is a type of bread we make for special occasions, when the family gathers and something festive is brought to the table. It is made in the style of česnica and is recognizable by its round shape and pull-apart sections that are easy to break and share. Because of its appearance, it often takes center stage on the table.
Ingredients
- 200 ml warm milk
- 2 eggs
- 1 egg yolk for brushing
- 2 tablespoons sour milk
- 2 tablespoons oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 7 g dry yeast
- about 550 g plain flour
- lard, butter, or margarine for brushing
- sesame seeds, caraway seeds, or poppy seeds, as desired
Preparing the Dough
In the warm milk, mix the sugar and yeast and leave them for a few minutes to activate. Then add the eggs, oil, sour milk, and salt. Add the flour gradually and knead until you get a soft, smooth dough that pulls away from the sides of the bowl.
Cover the dough and leave it in a warm place to rise until it doubles in size.
Shaping the Pogača
Briefly knead the risen dough again and divide it into four equal parts. Shape each part into a ball and roll it out into a circle the size of the baking pan. Stack the circles one on top of another, brushing each one except the last with lard, butter, or margarine.
Place a glass in the center of the stacked dough, then cut the dough into eight equal sections. Twist each section outward, which gives the pogača its distinctive sunflower shape. Once shaped, brush the pogača with egg yolk.
Sunflower pogača brushed with egg yolk and sprinkled with seeds before baking
The photo shows the shaped sunflower pogača, brushed with egg yolk, with its clearly twisted sections, ready for baking.
Brushing and Baking
Before baking, brush the pogača again if needed and sprinkle it with seeds of your choice. Leave it to rise a little more, then bake it in a preheated oven at 180°C until it starts to turn golden.
Sunflower pogača baking in the oven as it turns golden brown
Final Step
Once the pogača is fully baked, remove it from the oven and leave it to cool slightly. The crust stays soft, while the inside is airy and easy to pull apart.
Finished sunflower pogača baked to a golden brown and ready to serve
The final photo shows the finished sunflower pogača, evenly baked and ready to be served.
Tips from the Home Kitchen
- The dough should be soft, but not sticky
- Brushing between the layers gives it a better texture
- Pogača is best while still warm
- It is made for holidays and family gatherings