Traditional Pogacha with Sirene

Съставки

• All-purpose flour500g
• Active dry yeast7g
• Warm water250ml
• Sugar1 tsp
• Salt1 tsp
• Eggs2
• Butter, melted50g
• Sirene cheese (Bulgarian white brine cheese)200g
• Yogurt50g
• Egg yolk (for wash)1
• Sesame seeds (for topping)1 tbsp

Стъпки

1. 1

   Activate yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.

2. 2

   Prepare dough: In a large bowl, combine flour and salt. Make a well in the center. Pour in the activated yeast mixture, melted butter, yogurt, and eggs. Mix until a shaggy dough forms.

3. 3

   Knead dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

4. 4

   First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

5. 5

   Prepare filling: Crumble the sirene cheese into a bowl. You can add a pinch of black pepper if desired.

6. 6

   Shape pogacha: Punch down the risen dough. Divide it into two portions, one slightly larger than the other. Roll out the larger portion into a circle and place it in a greased baking dish or on a parchment-lined baking sheet. Spread the crumbled sirene cheese evenly over the dough, leaving a small border. Roll out the smaller portion of dough and place it on top of the cheese filling. Tuck the edges to seal.

7. 7

   Second rise: Cover the pogacha and let it rest for another 30 minutes.

8. 8

   Bake: Preheat oven to 180°C (350°F). Brush the top of the pogacha with the egg yolk wash and sprinkle with sesame seeds.

9. 9

   Bake for 30-40 minutes, or until golden brown and cooked through.

10. 10

    Cool and serve: Let the pogacha cool slightly before slicing and serving.