Sunflower Pogacha: A Stunning and Delicious Bread Recipe

This Sunflower Pogacha is not just a feast for the eyes but also for the palate. Shaped like a sunflower, it’s a soft, buttery bread with a slightly sweet undertone, perfect for special occasions or a centerpiece for your dining table. Whether you're new to bread-making or an experienced baker, this recipe will guide you through creating a truly impressive loaf.


Ingredients:

  • 1.5 kg of flour
  • 1 egg
  • 500 ml of milk
  • 200 ml of oil
  • 1 packet of baking powder
  • 2 tablespoons of sugar
  • 2 tablespoons of salt
  • 1 packet of yeast (fresh or instant)
  • Lukewarm water (as needed)
  • 100 g of butter (for brushing)
  • 2 egg yolks and 2 tablespoons of milk (for brushing before baking)
  • Optional: seeds for sprinkling (sesame, poppy, sunflower seeds)
  • Additional butter for brushing after baking

Instructions:

Prepare the Dough
In a large bowl, combine the flour, baking powder, sugar, salt, and yeast. In a separate bowl, mix the milk, oil, and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form. If needed, add lukewarm water, a little at a time, until the dough is soft and elastic. Knead for about 10 minutes, cover, and let it rise until doubled in size.

Divide and Shape the Dough
Divide the dough into three portions of different sizes: large, medium, and small. Roll the largest portion into five smaller balls. Roll each ball out to a size slightly larger than a pancake, brushing each layer with melted butter. Stack the layers, leaving the top layer unbuttered, and roll them out slightly larger. Fold the edges under, place it on a baking tray, and cut it like a pizza, ensuring the cuts don’t go all the way to the center. Twist the cut pieces to form "petals."

Create the Second Layer
Take the medium-sized dough portion and repeat the process: divide into five smaller balls, roll out each piece into a pancake size, butter each layer except the top one, and stack them. Roll out slightly larger, fold the edges under, place it on top of the first layer in the tray, and cut and twist to form the inner layer of "petals."

Finish with the Smallest Dough
Shape the smallest dough portion into a round ball and place it in the center of the layered dough. This will form the "heart" of the sunflower.

Let It Rise
Cover the assembled Pogacha with a clean kitchen towel and let it rise again in the pan for about 20–30 minutes.

Brush and Bake
Preheat the oven to 200°C (392°F). Mix the egg yolks with milk and brush the entire Pogacha generously. Sprinkle seeds of your choice over the top for a decorative touch, if desired. Bake for about 30–40 minutes, or until golden brown and fully cooked.

Finishing Touch
Once the Pogacha is out of the oven, brush it with melted butter for a glossy finish. Cover with a clean towel and let it rest for about 10 minutes before serving.

Tips for Perfect Sunflower Pogacha:

  • Ensure your yeast is fresh and activated for the best rise.
  • Don't skip the butter between layers - it’s what makes the Pogacha soft and flavorful.
  • Be gentle while twisting the layers to maintain the sunflower shape.
  • Adjust baking time depending on your oven.

This Sunflower Pogacha is not just bread - it’s a masterpiece. Perfect for serving with soups, stews, or even as a snack with butter and jam, this bread will bring joy and admiration to your table. Dive in and enjoy the blend of art and flavor! 🌻

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