FESTIVE POGACHA (STEP BY STEP)

I made this pogacha for a nice occasion for my friend. It was made with a lot of mercy and love and I honestly did not know how the friend would respond to the gift, because we already forgot about the traditional gifts and the home made and gifts like this. The friend was delighted, and after he cut pogacha and divided among people, everyone was thrilled with the taste and congratulated me in the end. I was overjoyed.

Ingredients:

40 g of fresh yeast
1 tablespoon sugar
200 ml of warm milk
1 teaspoon of salt
600-700 g flour
2 eggs
150 ml of yogurt
100 ml of oil
a pinch of baking powder

For coating:

100 g melted butter
1 egg yolk and 2 tablespoons milk
sesame seeds

Preparation:

Dissolve the yeast in warm milk with 1 tablespoon of sugar.
In a bowl, place half of the sifted flour, add salt, a little bit of baking powder, eggs, oil, yogurt and mix well with a mixer. Use the dough chefs.
Gradually add flour and continue to mix with the mixer.
When the mixture thickens, start to knead with your hands. Add more flour as needed, I don't measure and the quantity is orientational.
Knead a nice soft dough, not sticky. Knead about 10 minutes.
Cover the dough with a cloth or nylon and allow it to grow on a warm place for about 1 hour.
After that, transfer it to a floured surface, briefly knead it and divide it into 8 parts.
Each section is expanded into a small size plate like a disc. Arrange 4 disks one above other, coated with melted butter. Do not put anything on the last crust. Place them short in the freezer to harden the butter.
Repeat the procedure with the other 4 parts. Place them in a freezer, and remove the first 4.
From the first section, stretch a crust with 5 ml thickness. Add filling if wanted, I added crumbled cheese all over the crust. Wrap the crust in a roll.
Cut the ends and place them in the middle of the pat, and the other part of the roll is cut in triangles.
Repeat the same procedure with the other 4 disks.
My pogacha has 3 circles in the middle because I made 2 breads, one bigger, and one smaller, so I placed one circle in the second pogacha and the excess of the triangles.
I used a pane number 26 coated with baking paper, you may use bigger pan.
Coat with melted butter, cover pogacha and leave in a warm place. Let it rise for about 1 hour. Mine sat for more than 1 hour.
Then, brush it with a beaten yolk with milk and sprinkle with sesame seeds.
Bake it in a heated oven at 170 C degrees, if you have a strong oven, drop to 150-160 degrees. If necessary, put a baking sheet above the pogacha if you see that it gets color too fast.
Bake until it gets a beautiful golden color.
Finish baked pogacha once more with melted butter and cover with a cloth. It will stay soft and beautiful even the next day.
When it's well cooled, you can arrange it as desired.