Serbian Easter Bread (Uskršnja Pogača)
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Additional Time
45 mins
-
Total Time
1 hr 30 mins
-
Servings
12 servings
-
Cuisine
Serbian
Serbian Easter Bread (Uskršnja Pogača)
Description
This Serbian Easter Bread starts by activating fresh yeast in warm milk with sugar. The yeast mixture is combined with yogurt, soft butter, flour, baking powder, and a pinch of salt to create a smooth dough that is kneaded and left to rise briefly. The dough is portioned into different-sized balls: a smaller one for the braid center, others to form surrounding decorative roses and balls.
The braid is crafted from strands rolled from one dough ball, placed centrally in a greased parchment-lined springform pan. Additional dough pieces are shaped into overlapping circles rolled into roses, and small balls are arranged around the pan's edge. The entire assembly is brushed with egg white and optionally topped with sesame or poppy seeds, contributing a mild nutty finish and enhancing appearance.
The bread is allowed a final rise before baking, resulting in a tender interior and golden crust. This festive bread combines traditional shaping techniques with simple ingredients to create a celebratory baked good that complements Easter meals and symbolizes renewal.
Ingredients
- 200 ml milk warm
- 1/2 fresh yeast cube
- 4 - 5 tablespoons sugar about 80 g or to taste
- 500 g flour type 550
- 1 achet baking powder
- 1 pinch salt
- 100 g yogurt
- 80 g butter soft
- 1 egg use egg white for coating, yolk
- 1 tsp sesame seeds for garnish, optional, or poppy seeds
Instructions
- Line a springform pan (26 cm/ ~10 inches diameter) with baking paper and lightly grease the sides.
- Dissolve the yeast and sugar in the milk. Add the remaining ingredients and knead for 4-5 minutes until smooth. Cover and let rise for about 15 minutes.
- Divide the dough into 3 balls. One of them should be a little smaller, which will be the middle one for the braid, so that it doesn't rise so much. Divide the middle ball into 3 parts, form them into 3 strands of equal length and braid them into a pigtail and press them together a bit. Place in the center of the springform pan and brush with the egg white.
- Roll out 1 more ball and cut out 12 circles, overlap each 4 circles slightly and roll up. Cut in the middle - now you have 2 roses, shape the roses a bit by bending the leaves a bit. Add the remaining dough to the last ball, form 16 balls, and place them all around the springform pan. Put roses on the braid and brush everything with egg white. Cover and let rise in a warm place for 15 minutes.
- Sprinkle with poppy and sesame seeds, if like.
- Bake the Easter bread in a preheated oven at 180°C (356°F) top/bottom heat for about 20-25 minutes until golden and let it cool on a cooling rack.
- After you remove from the oven, let sit in the pan for 15 minutes.
- Remove the sides of the pan. Brush with butter on top and on the sides. Cover with a towel and allow to cool completely.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
Kifli (Kifla, Kifle or Kipferl)
Pasulj Serbian white bean soup, or how a common culture can shine like a beacon
