Pogača sa Sirom i Kvascem
A traditional Serbian yeasted bread, soft and fluffy on the inside with a slightly crisp crust, generously filled with salty cheese. Perfect for celebrations or everyday enjoyment.
🧂 Ingredients
- 500 g All-purpose flour(plus extra for dusting)
- 250 ml Warm milk(around 40°C (105°F))
- 7 g Active dry yeast(or 1 sachet)
- 1 tsp Sugar
- 1.5 tsp Salt
- 2 large Eggs(one for the dough, one for egg wash)
- 50 ml Vegetable oil
- 300 g Feta cheese(crumbled)
- 50 g Kajmak(optional, for extra richness)
- 1 tbsp Sesame seeds(for topping)
👨🍳 Instructions
- 1
In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
💡 Tip: Ensure milk is warm, not hot, to activate the yeast. - 2
In a large mixing bowl, combine the flour and salt. Make a well in the center.
💡 Tip: Sifting flour can result in a lighter bread. - 3
Pour the yeast mixture, one egg (lightly beaten), and vegetable oil into the well. Mix everything together until a shaggy dough forms.
💡 Tip: Start mixing with a spoon or spatula, then switch to hands. - 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
💡 Tip: Dough should be soft but not sticky. - 5
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
💡 Tip: A slightly warm oven (turned off) is a good place for rising. - 6
Punch down the risen dough. Divide it into two portions, one slightly larger than the other.
💡 Tip: Gently deflate the dough. - 7
Roll out the larger portion of dough into a circle to fit your baking pan (approx. 26-28 cm diameter). Place it in the greased pan.
💡 Tip: Use a round baking pan or a cast-iron skillet. - 8
In a separate bowl, mix the crumbled feta cheese with the optional kajmak. Spread this filling evenly over the dough in the pan, leaving a small border.
💡 Tip: Ensure the cheese is well-drained if using very moist feta. - 9
Roll out the smaller portion of dough and place it on top of the cheese filling. Tuck the edges of the top dough down around the filling to seal.
💡 Tip: Pinch the edges firmly to prevent the filling from leaking. - 10
Cover the pogača and let it rest for another 20-30 minutes.
💡 Tip: This second rise makes the bread extra fluffy. - 11
Preheat oven to 180°C (350°F).
💡 Tip: Ensure oven is fully preheated. - 12
Brush the top of the pogača with the remaining beaten egg and sprinkle with sesame seeds.
💡 Tip: Egg wash gives a beautiful golden crust. - 13
Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.
💡 Tip: If the top browns too quickly, loosely tent with foil. - 14
Let cool slightly before slicing and serving.
💡 Tip: Best served warm.
💡 Pro Tips
- ✓For a richer dough, you can substitute some of the milk with yogurt.
- ✓If you don't have feta, a mix of other salty white cheeses like cottage cheese and a bit of parmesan can work.
- ✓Ensure your yeast is active; test it in warm water with a pinch of sugar.
🔄 Variations
- Add chopped fresh dill or parsley to the cheese filling.
- Incorporate finely chopped sautéed onions or leeks into the cheese mixture.
- For a sweeter version, reduce the salt and add a tablespoon of honey to the dough, and use a sweet cheese filling.