Bosnian Pogaca

Ingredients for 1 servings:

• 500 g flour
• 2 eggs
• 200 ml milk
• ½ pack of dry yeast
• 1 ½ tsp salt
• 200 g butter, soft
• Flour for dusting
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours

a puff pastry-like yeast bread with lots of butter

Knead all ingredients except the butter. The dough should be fairly soft and not tough. Place the dough in a large bowl (it will rise a lot) and dust with flour to prevent it from drying out. Cover with cling film, making it as airtight as possible, and place a plate or other object on top to weigh it down. Let it rise overnight. The next day, preheat the oven to 180°C (top/bottom heat). Grease a springform pan. Knead the dough and roll it out to about the thickness of a finger. Spread a layer of softened butter on it. Fold the dough into a parcel on all sides. Roll it out again (using as little pressure as possible; the butter shouldn’t mix with the dough, otherwise you won’t get the puff pastry effect). Add more butter. Roll it out a third time (using as little pressure as possible). Add more butter and fold it together again. Unroll it slightly with your hands so the dough fits into the pan (using as little pressure as possible). Place it in the pan. Bake on the lowest rack for at least 40 minutes. Depending on the desired crust color, do the weight test to check if the bread is done. Remove the bread from the oven; if it’s very heavy, continue baking (this is how my grandmother, who gave this recipe, did it).