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Pitka (Bulgarian Christmas Bread)
5 from 12 votes

Pitka (Bulgarian Christmas Bread)

Pitka is a traditional Bulgarian Christmas bread made from a soft yeast dough layered with a cheese filling of feta and kashar cheeses. The dough incorporates eggs and warm milk for a tender crumb, while the filling adds savory, creamy texture wrapped in a rolled and sliced bun shape. Its topping of egg yolk and seeds gives a golden, glossy finish and subtle nutty flavor.

Prep Time
15 mins
Cook Time
35 mins
Rising time
1 hr
Total Time
1 hr 50 mins
Servings: 20 Buns
Calories: 194 kcal
Course: Side Dish, Breakfast, Snacks
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. Separate 1 egg yolk for the egg wash and add the egg white + 2 whole eggs into the mixture.
  3. 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.
  4. 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. 
  5. 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").
  6. Spread half of the soft butter on the dough.
  7. Mix feta cheese and kashar cheese for filling and sprinkle half of it on the dough.
  8. Tightly roll the dough from the long side to the long side to turn it into a log.
  9. Divide the log into 10 equal pieces with a serrated knife.
  10. 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.
  11. Egg wash the buns, cover the tray with cling film or damp cloth and leave it to rise in a warm place.
  12. Preheat the oven to 180° C - 356° F (fan oven).
  13. Sprinkle on sesame seeds or nigella seeds.
  14. 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

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%)

Nutrition Facts

Serving: 20 Buns

Amount Per Serving

Calories 194

% 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.