The Queen of Breads – Macedonian Pogacha Recipe 👑
- Stefanija Korun-Cazayoux
- Jul 31
- 3 min read
Updated: 3 days ago
Traditional. Buttery. Unforgettable: The Queen of Breads - Macedonian Pogacha Recipe
When I think of Pogacha, I’m instantly transported to winter breaks from school. The scent of fresh-baked bread filled my mother’s kitchen. The house buzzed with the joy of holidays, laughter, and warmth. This bread is more than just food—it’s tradition. It’s family. It’s the comforting rhythm of butter melting between soft layers and the golden crust crackling in the oven.
Pogacha is the queen of all breads in our home. It is a recipe passed down through generations and always present at our most special gatherings. Whether it’s Christmas, a celebration, or a cozy Sunday with loved ones, this pillowy, rich bread brings everyone to the table. Now, I’m honored to share this Macedonian Pogacha recipe with you. Let’s bake this beauty together! 💛
Ingredients – Big Batch (For Sharing!)
900g bread flour
200ml warm milk
14g instant yeast (or 21g active dry / 40g fresh yeast)
20g sugar or honey
200ml kefir (or plain yogurt)
100ml extra virgin olive oil (EVOO)
2 tsp Himalayan salt
2 eggs + 1 egg white (for the dough)
1 egg yolk (for egg wash)
120-160 g softened salted butter (~1-1.5 stick)
Execution Steps:
1. Activate the Yeast
In a small bowl, mix warm milk, yeast, and sugar (or honey). Cover and let it bloom for 10 minutes until frothy.
2. Mix the Dough
In a large mixing bowl, combine the activated yeast with flour, kefir, olive oil, eggs, and salt. Knead by hand or with a dough hook for about 10 minutes. The dough should be soft, smooth, and just slightly tacky. Aim for a medium-hydration dough that feels plush, not sticky.
3. First Proof
Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 1 hour or until doubled in size.
Time to Shape the Pogacha
This recipe makes one beautifully layered, pull-apart Pogacha. Watch my Instagram Reel on how to make the Best Macedonian Pogacha Recipe – Step-by-Step. (Attached at the bottom of the page)
4. Divide the Dough
Divide the dough into two unequal balls. The first ball should be heavier, making up about 60% of the total weight. Allow the dough pieces to rest for 10 minutes before rolling out.
🔹 First Sheet (Outer Layer Rosettes)
Roll the first ball of dough into a rectangle, about 7mm (¼ inch) thick.
Spread half of the softened butter generously across the surface.
(Optional: Add grated cheese over the butter for a cheesy variation.)
Roll it up from the long edge into a log.
Slice into 2cm slices and arrange them upright in a circular pattern inside a baking pot or tray.
🔹 Second Sheet (Center Swirl)
Roll out the second dough ball the same way: rectangular and about 7mm thick.
Spread the remaining butter.
Using a knife, cut short “rail lines” halfway across the short side of the dough.
Roll the dough from the opposite side of the cuts into a log.
Shape it into a spiral or circle, and place it in the center of your pan.
Baking tip: I recommend using a Dutch oven (11" or 28cm) for the best rise and crust.
Brush the Pogacha with the egg yolk.
Let it rest for a final 15–20 minute proof before baking.
Baking Methods
Baking Method 1:
Preheat your oven to 200°C (390°F).
Bake for 10 minutes, then reduce to 160°C (320°F) and bake for another 45 minutes, or until golden brown and cooked through.
Alternative Method:
Bake at 180°C (355°F) for about 45 minutes, or until perfectly golden.
Every oven is different—keep an eye on it after the 35-minute mark!
🧡 And That’s It!
There you have it—the Queen of Breads: Traditional Macedonian Pogacha Recipe. Serve warm and watch everyone tear off those soft, buttery layers with joy. This is comfort food at its finest, rooted in tradition and made to be shared.
📌 Save this recipe, tag a friend who needs to try it, and share your results with me! Follow me on Instagram @spreadsome_doughtoday for more heritage-inspired baking recipes, behind-the-scenes tips, and a whole lot of flaky, golden goodness. 💋🥰
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