Uskršnja Pogača / Easter Bread

Directions

• To a small bowl add the warm milk, yeast, and sugar. Stir to incorporate all the yeast and set aside in a warm place to proof. I usually place it in my microwave or next to the stove if I’m cooking.
• To a large mixing bowl add in the eggs, oil, salt, and Greek yogurt. Whisk to combine everything and when the yeast has proofed add it in as well. Stir to combine and then add in the flour.
• Stir the dough with a wooden spoon until incorporated and then using your hands knead the dough until the dough is compact and still slightly sticky. It should not be wet and should come together into a ball.
• Form the dough into a ball and dust very lightly with flour on top. Cover the bowl with plastic wrap and place in a warm place to rise until double in size. If your kitchen is warm this will take 20-25 minutes but if it’s cooler, it may take up to 40 minutes. I place my bowl in the microwave (turned off).
• Preheat oven to 350 F / 180 C. Line a round 12 inch/28 cm baking pan with parchment paper on the bottom.
  
  I use a springform pan to make it easier to remove. If you don’t have a springform pan than grease the sides of your baking pan well so the dough is easier to remove or line the entire pan with parchment paper including the sides.
• When the dough has doubled in size, transfer it to a lightly floured work surface. Knead it gently and then split the dough in half using a knife. Set one half aside, covered with the plastic wrap, while working with the other.
• Take your 1st half of the dough and cut it again into 3 equal pieces. This will be your braid. Roll each piece into a long snake-like shape and try to make all 3 pieces the same length (around 14 inches – 35 cm). Don’t make them too thin or your braid will not rise enough and the bread will be uneven.
• Once you’ve made your 3 long pieces, pinch them all together at one end and braid the dough until you’ve reached the other end. Pinch the bottom of the dough and then carefully transfer your braid to the baking pan. You will notice it only reaches about halfway around the pan and that is ok.
• Next, take your second half of the dough that has been resting, uncover it, and place on your work surface. You will notice it has continued to rise as it rested.
• Split the dough in half again.
• Take one half of the dough and cut it again into 2 equal pieces. Roll each piece into a long snake-like shape as before but not very long, 6 inches – 15 cm or so. Wrap the pieces around each other like a braid, pinch the ends, and place in the empty space in the baking pan where the braid ends. Now you should have a complete circle in the pan.
• With the remaining dough, cut it into 9 equal pieces, roll into balls, and place in the middle of the pan.
• Take a piece of aluminum foil, form into a ball, and place in the middle of the pan.
• Cover the dough with a kitchen towel or plastic wrap and set it aside to rest for 10-15 minutes to rise one final time. (This is the perfect time to clean your work area 🙂 )
• In a small bowl or cup add in the egg yolk and milk and stir to combine.
• After 15 minutes have passed, brush your now risen pogaca with the egg yolk and milk mixture. Make sure to cover every surface to ensure an even golden brown color.
• Add sesame seeds on top if using.
• Place your pogača in the oven and bake for 30-40 minutes, or until the top is a nice golden brown. If it starts browning too fast, cover the bread with a piece of aluminum foil and continue baking until done.
• When golden brown, remove from the oven and brush with melted butter if using. Then, cover with aluminum foil or a clean kitchen towel until cool.
• Serve warm or room temperature.