The Ultimate Guide to Making Bulgarian Cheese Pie (Pogacha)

Recipe for: The Ultimate Guide to Making Bulgarian Cheese Pie (Pogacha)

Ingredients:

For the dough:

• 750 g (26.5 oz) sifted flour
• 300 ml (10.1 fl oz) warm fresh milk
• 50 g (1.75 oz) plain yogurt
• 2 egg whites
• 1 egg yolk
• 100 g (3.5 oz) melted butter
• 1 tsp salt
• 2 tsp sugar
• 7 g (0.25 oz) dry yeast

For the filling:

• 300 g (10.5 oz) crumbled cow’s cheese
• 100 g (3.5 oz) melted butter

For brushing:

• 1 egg yolk
• 1 tbsp fresh milk

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Instructions:

1. Make the dough: In a large bowl, combine the warm milk, yogurt, sugar, and yeast. Stir to combine and let sit for 10 minutes to activate the yeast.
2. After 10 minutes, add the egg whites and yolk. Stir again. Gradually add half of the sifted flour, stirring continuously. Add the melted butter and salt. Continue adding the remaining flour until the mixture thickens. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
3. Place the dough in a lightly greased bowl. Brush the top of the dough with a little oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
4. After 1 hour: Punch down the risen dough and knead it with a little flour. Divide the dough into 4 equal parts. Shape each part into a ball. Divide 1 ball into 4 equal parts and shape them into balls. You should now have 3 large balls and 4 small balls.
5. Roll out 1 large ball to the diameter of the baking dish you will be using. My baking dish is 34 centimeters (13.4 inches), but you can use a slightly smaller one, up to 30 centimeters (11.8 inches). Place the rolled out dough on a sheet of baking paper. Brush with butter. Sprinkle with cheese.
6. Roll out the second large ball. Roll it up on a rolling pin and carefully place it on top of the first. Brush with butter again and sprinkle with cheese. Finally, roll out the third ball and place it on top of the second, without adding butter or cheese.
7. Take a cup and mark the center of the base by pressing down lightly. With a knife, make 8 cuts from the marked center outwards, so that you get 8 equal triangular pieces, like a pizza. The center should be whole and connect the pieces. Make a small cut in the middle of each piece. Then carefully take one piece and thread the two ends from the bottom through the cut. Repeat the same procedure with the remaining pieces. Take the baking paper and carefully transfer the pie to the baking dish.
8. Continue with the small balls. Separate one ball for the end. Roll out the other three like the large ones, again with butter and cheese, but do not put them on baking paper. Once you are ready with the arrangement, one on top of the other, smooth them out slightly with a rolling pin. Cut into 8 pieces and shape as shown in the video. Shape the fourth small ball as shown.
9. Cover the baking dish with plastic wrap and let rise for 1 hour.
10. After 1 hour: Whisk the egg yolk with the fresh milk and brush the pie.
11. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit), without fan, in the lower part of the oven, for about 40-50 minutes.

Enjoy!

Recipe for: The Ultimate Guide to Making Bulgarian Cheese Pie (Pogacha)

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