Pitka (Bulgarian Christmas Bread)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Rising time
1 hr
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Total Time
1 hr 50 mins
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Servings
20 Buns
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Calories
194 kcal
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Cuisine
Mediterranean
Pitka (Bulgarian Christmas Bread)
Description
Pitka (Bulgarian Christmas Bread) starts with activating yeast in lukewarm milk mixed with sugar, to which eggs, flour, and salt are added to form a slightly sticky dough. The dough is divided and rested, then rolled out into large rectangles. A buttery cheese filling made from crumbled feta and grated kashar cheese is spread on the dough before rolling it into logs. These logs are cut into equal pieces and formed into buns placed close together to rise and bake, yielding a pull-apart bread.
The bread bakes to a soft texture with a slightly moist, fluffy crumb. The cheese filling provides a salty richness and melty interior contrast. An egg yolk wash topped with sesame or nigella seeds finishes the crust with a shiny, lightly textured surface. This bread combines savory cheese with soft, tender dough for a festive presentation.
Pitka is typically served during Christmas, offered at the table as small individual buns that pull apart easily. Its mild cheesy flavor balances well with various spreads or enjoyed plain. The recipe also allows for alternative fillings like tahini or jam for variety.
Leftovers freeze well for up to three months. Softened butter aids spreading the filling evenly, and buns should be spaced apart to allow for adequate rising and expansion during baking.
Ingredients
For the Dough
- 3 egg 1 egg yolk kept for egg wash
- 400 ml milk (lukewarm)
- 7 g fast action dried yeast (1 small pack)
- 1 tablespoon salt
- 1 teaspoon sugar
- 750 g all-purpose flour plus extra for dusting
For the Cheese Filling
- 150 g butter (soft enough for spreading)
- 100 g feta cheese (crumbled into small pieces)
- 100 g kashar cheese (grated)
For the Top
- 1 egg yolk
- sesame seeds or nigella seeds
Instructions
- Gently heat the milk until warm then mix it with the sugar and yeast in a large bowl. Leave for 10 mins to activate the yeast.
- Separate 1 egg yolk for the egg wash and add the egg white + 2 whole eggs into the mixture.
- Sift in the flour with the salt and mix all until you have a smooth dough. We are after a soft dough, slightly sticking to your hand. Add more water or more flour until you have the right consistency.
- To shape the buns, cut the dough into 2 equal pieces and form them into balls, cover them with a clean kitchen towel, and let them rest for 10 minutes.
- On a lightly floured surface, roll out the first ball to a large rectangular shape using a rolling pin. (Approximately 45 cm x 25 cm - 18" x 10").
- Spread half of the soft butter on the dough.
- Mix feta cheese and kashar cheese for filling and sprinkle half of it on the dough.
- Tightly roll the dough from the long side to the long side to turn it into a log.
- Divide the log into 10 equal pieces with a serrated knife.
- Repeat the same procedure for the second dough ball and place the buns in a greased baking tray size of 30 cm x 21 cm (12" X 8"). When placing the buns in the baking tray, try to leave some space in between them. They will double the size during the rising and cooking period.
- Egg wash the buns, cover the tray with cling film or damp cloth and leave it to rise in a warm place.
- Preheat the oven to 180° C - 356° F (fan oven).
- Sprinkle on sesame seeds or nigella seeds.
- Cook for 35 to 40 mins or until golden brown.
Notes
- Use softened butter to easily spread the cheese filling on the dough.
- Leave space between buns on the baking tray as they will double in size while rising and baking.
- Experiment with alternate fillings like tahini, Nutella, homemade jam, or peanut butter with nuts for variations.
- Freeze leftovers for up to three months for convenient future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Buns
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 463mg | 19% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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