Twisted pogacha

Category: Yeast bread
Twisted pogacha

Ingredients

Dough:
dry yeast 2 tsp (5 g)
premium wheat flour 300 g
whole milk 200 ml
granulated sugar 1 tsp
Dough:
all dough +
high-quality pawn flour 300 g
whole milk 50 ml
eggs 2 pcs (120 ml)
honey 1 tbsp. l
salt 1.5 tsp
vegetable oil 2 tbsp. l
vinegar 1 tsp
butter (for lubrication) 50 g
1 yolk + 1 tbsp. l milk for the top
sesame seeds for sprinkling

Cooking method

  • Pogacha (Pogača or Pogacha) is a type of white bread very popular in the Balkans. And as is often the case with very popular dishes, it is simply impossible to bring one "correct" or classic recipe, since the variety among pogacha recipes is so great that sometimes one wonders "is it really pogacha?" And in appearance, the pogacha is also extremely diverse - starting with tiny loaves in the form of buns, and ending with huge loaves, which are an essential attribute during holidays or celebrations. I suggest one of the options for pogachi - a twisted festive one with a lot of curls and "curls", reminiscent of a loaf. Very aromatic and soft crumb, not too hard, but at the same time crispy. Delicious! Help yourself!
  • Dough:
  • For dough, mix yeast, flour, warm milk and granulated sugar. A bread maker can easily handle this. Therefore, we load all the necessary ingredients into it and choose any mode, the main thing is that the batch starts immediately. After 10 minutes, the batch can be stopped. We leave the dough in the bread maker to rise for 1 hour.
  • Dough
  • We add all the other ingredients to the dough. Do not add butter! We will need it for other purposes. The gingerbread man turns out to be soft, elastic, and does not smear along the bottom of the bucket. We leave the dough to rise for an hour and a half. We knead a couple of times.
  • We spread the dough on a table dusted with flour. The butter must be melted and cooled.
  • Divide the dough into 8 pieces.
  • Take 2 pieces of dough and roll each piece into an oval. Lubricate with melted butter. Fold one oval to the other (butter up) and roll it into a roll.
  • We do the same with the remaining parts, folding them into rolls in pairs. There should be four rolls.
  • Next, we arm ourselves with a knife or scissors and start cutting.
  • We cut off the ends on both sides from each roll, stepping back from the edge about 3 cm.There should be 8 cut pieces to learn.
  • Twisted pogacha
  • Grease a baking dish (25-26 cm) with butter. In the middle, lay out the cut pieces, even part down. All parts can not be stacked too tightly, they will then grow and take up the entire space.
  • Twisted pogacha
  • Then we take a roll and cut it into triangles (4-5 pieces):
  • Twisted pogacha
  • We repeat the same with the second roll. We put the triangles in the shape with the base to the center:
  • Twisted pogacha
  • Then, according to the same principle, we cut the two remaining rolls and put them in the form with the same base to the edge of the form:
  • Twisted pogacha
  • Cover the pogacha with cling film or a towel and leave to proof for 30-40 minutes. The dough piece should at least double in volume.
  • Lubricate the top of the pogach with yolk, beaten with 1 tbsp. l milk, sprinkle with sesame seeds.
  • Twisted pogacha
  • We put in an oven preheated to 230 degrees. After 5 minutes, lower the temperature to 200 degrees, after another 10 minutes - to 170-180 degrees and bake until cooked for about 30 minutes more (orient yourself in your oven).
  • Put the finished bread on a wire rack and let it cool.
  • Twisted pogacha
  • Twisted pogacha

Time for preparing:

4 hours

Cooking program:

oven

Note

Recipe source, shaping masterclass and introductory remarks: 🔗

Omela
THE BEAUTY!!!!!
Gasha
Manyun, stunned, how beautiful !!!
Twist
Manechka, there are no words!
Sonadora
Ksyushenka, Gashenka, Marisha! Thank you girls!

Only I did it with molding (with cutting off the extreme pieces) and only now it dawned on me! Sclerosis, be it wrong! Therefore, the triangles turned out to be crooked, although this is not visible in the finished form. When I bake next time, I will improve!
Merri
Marinochka, very beautiful roll! And how is it accepted to eat? Chop or break off?
Sonadora
Irin , I thought it would be possible to break it into pieces, but I had to cut it like regular bread. The bread is not collapsible.

I drew how it was necessary to cut the rolls (that's a brake!):
Twisted pogacha
Inusya
Man, in short, I came up with - we outline the designation in the middle of the roll - Metro, and cut it (and will never be forgotten) ... but what - I just associatively from sclerosis and save myself ... ...
The roll is very tempting !!!
Anna5730
That's so beautiful!
Please tell me the diameter and height of the form! Thank you!
Anna5730
Yes! another question! Can I use a silicone mold?
Sonadora
Inus, good association! The main thing is not to confuse the "M" from the "metro" with the "M" from the "MF" and from the second roll of triangles from the "F" do not chop. And then you will be tortured to add all this.

Anna, shape 26 cm, height - 6.5 cm (height of finished bread 8-8.5 cm). The bread was not baked in silicone molds.
Anna5730
Thank you!
Inusya
Quote: Sonadora

Inus, good association! The main thing is not to confuse the "M" from the "metro" with the "M" from the "MF" and from the second roll of triangles from the "F" do not chop. And then you will be tortured to add all this.
... but what, that's a thought! it is necessary to apply the thread somewhere! need to try!....
Merri
Quote: Sonadora

I thought it would be possible to break it into pieces, but I had to cut it like regular bread. The bread is not collapsible.
Thank you! The slices should look fantastic when sliced!
Jaroslava 333
Great! I took it to bookmarks!
LyuLyoka
Manechka, thank you so much for your recipes !!! I was inspired by the pogachi and decided to bake it, despite the lack of an oven. I baked it in a cartoon It turned out superb !!! I just reduced the recipe, baked it for 500 grams of flour. I never baked anything like that, even sculpted simple pies a couple of times, but here is such a feat. While my husband is not at home, what would, if anything, not disgrace myself
Very tasty bread, I recommend it to everyone !!! Manya, thanks again

Twisted pogacha Twisted pogacha Twisted pogacha Twisted pogacha
Sonadora
LyuLyoka, Wow! And even in a slow cooker! This is truly a feat! Very beautiful pogacha and how fluffy!

Quote: LyuLyoka

While my husband is not at home, what would, if anything, not disgrace myself
After that, he should carry you in his arms! All evening, at least.

LyuLyoka
Yes, fluffy and so soft
And my husband will not try, he is in the country. I even regretted that he was not there. So I presented him with a large piece of pogachi in one hand and a carton of milk in the other.
I will bake more than once, that's for sure
Sonadora
Quote: LyuLyoka

And my husband will not try, he is at the dacha.
What an insidious girl! She herself eats the rolls, and there her husband is hungry!
LyuLyoka
Man, tell me, is there a difference on whole milk if you bake or on long-term milk 1.5%? We do not buy whole, I did 1.5%
Sonadora
To be honest, I didn't feel much difference. Baking on long-playing, only a little fatter - 3.5%. I can get natural milk only on weekends in the market. Sometimes I don't have time - they take it apart very quickly.
LyuLyoka
Well, okay, then you don't have to bother
Sonadora
This is for sure, especially since "whole milk" is written on the package of long-lasting milk.
LyuLyoka
Yes? I'll go take a look ...
I have "UHT drinking milk" "made from standardized milk"
Sonadora
LyuLyoka, I buy this milk:
Twisted pogacha
euge
And I would sprinkle the ovals with sugar. I will do it for my grandson's birthday: he is a lover of sweet bread.
Sonadora
euge, I will hope that the result will please. Please tell us what happened later!
LyuLyoka
Manka, my thanks for you again. Here, I baked it, this time especially for my husband (yeah, but she sat hamster, first of all)
Twisted pogacha Sorry, already eaten in the photo
Just a little puzzle didn't work out, more dough came out at the edges, the middle below turned out to be and remained white. And the structure turned out a little different, but still very tasty
Sonadora
LyuLeka, I'm sorry, please! Didn't see your message right away!
Do not slander, beautiful bread turned out! And the structure is wonderful, the fibers of the crumb are clearly visible!
LyuLyoka
Thank you Marish for the praise! The multi saucepan is too small, of course, there is nowhere to turn around. Next time I think to count on 400 g of flour.

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