Bela Krajina Pogača – Pastry from Milk/Water Yeast Dough
The real Bela Krajina Pogača is tender, soft and fragrant. It is served still hot to the table and is never cut, but broken into separate buns along the lines drawn before baking.
Ingredients for 6 portions
- 500 g flour
- 0.5 teaspoon salt
- 1 dL hot milk
- 21 g yeast (half a cube)
- 0.5 teaspoon sugar
- 2 dL warm water
- 1 egg
- 0.5 teaspoon cumin
- 1 pinch of coarse sea salt
- Pour milk into a bowl. Add sugar and fine-cut yeast, mix well and put in a warm place for 10 minutes to allow the yeast to rise slightly.
- Sift flour into a bowl and make a hole in the middle. Add salt around the flour hole, and pour the yeast into the hole.
- Add warm water and then mix all the ingredients with your hands or a tablespoon to form a steep dough.
- Put the dough on a floured surface, where it needs to be rolled out, until it becomes soft and elastic and stops sticking to hands. Form a loaf of dough, sprinkle with flour and cover with a clean cloth. Leave to rise in a warm place for about half an hour, so that its volume will double.
- Preheat the oven to 220 °C. Grease a large low baking sheet with sunflower oil or butter. Knead quickly the risen dough and then put it on a prepared baking sheet. Form a circle with a diameter of 30–35 cm from the dough. The thickness of the dough in the middle is slightly higher than at the edge, where it should be 1–2 cm. Using a knife, draw oblique lines on the dough at intervals of 4 cm so that the edge of the loaf remains intact. In a bowl, carefully beat an egg and cover the dough with it. Top with coarse salt and cumin. Bake in a preheated oven for 20–25 minutes.
- You can check the readiness of Pogača by tapping the bottom of the baked loaf with your fist. If the sound is hollow, pastry is ready.
The baked Bela Krajina Pogača must have a light brown crust, a height of 3 to 4 cm in the middle and of 1 to 2 cm along the edges. You can use water instead of milk.