👨‍🍳 Instrucțiuni

1. 1

   In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.

   ⏱️ 10 minutes

   💡 Sfaturi Profesioniste: Ensure milk is warm, not hot, to avoid killing the yeast.
2. 2

   In a large bowl, whisk together the flour and salt. Make a well in the center.

   💡 Sfaturi Profesioniste: Using a large bowl makes kneading easier.
3. 3

   Pour the activated yeast mixture, remaining sugar, softened butter, and egg yolks into the well. Mix with a spoon or your hands until a shaggy dough forms.

4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly sticky.

   ⏱️ 10 minutes

   💡 Sfaturi Profesioniste: Add a little more flour if it's too sticky to handle, but avoid adding too much.
5. 5

   Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

   ⏱️ 1 hour

   💡 Sfaturi Profesioniste: A slightly warm oven (turned off) is a good place for rising.
6. 6

   Punch down the dough gently. Shape it into a round loaf and place it on a baking sheet lined with parchment paper or in a greased round baking pan.

7. 7

   Cover the shaped dough again and let it rise for another 30 minutes.

   ⏱️ 30 minutes
8. 8

   Preheat oven to 190°C (375°F). Whisk the egg with a tablespoon of water or milk for the egg wash. Brush the top of the pogača with the egg wash and sprinkle with sesame seeds if using.

   💡 Sfaturi Profesioniste: An egg wash gives the bread a beautiful golden sheen.
9. 9

   Bake for 30-40 minutes, or until the pogača is golden brown and sounds hollow when tapped on the bottom.

   ⏱️ 35 minutes

   💡 Sfaturi Profesioniste: If the top browns too quickly, loosely tent it with foil.
10. 10

    Let the pogača cool on a wire rack before slicing and serving. It's delicious on its own or with spreads.