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    Cooking Gorgeous » All Recipes » Vegetarian Recipes

    Pitka (Bulgarian Christmas Bread)

    Published: Apr 2, 2021 · Modified: Dec 5, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Baking Bulgarian Pitka Bread (Koledna Pitka) is a tradition in Bulgaria during the festive Christmas period. It is a pull-apart, tear, and share type of bread and it's a great treat for every special occasion. Every family has its own Pitka Bread recipe and way of shaping it.

    koledna pitka bread recipe

    Scroll down for the full recipe ingredients&instructions that are available in the recipe card at the bottom of the post. However, this blog post contains some detailed information and important tips&tricks!

    Jump to:
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How to Make Pitka Bread?
    • Top Tips From the Chef
    • Recipe FAQs
    • Related Recipes
    • Pitka (Bulgarian Christmas Bread)

    The first time I tried this cheesy, buttery, and fluffy bread was a few years ago when my Bulgarian friend invited us for dinner. It wasn’t Christmas time but a special enough occasion for her to bake this Bulgarian bread for us.

    It was deliciously soft inside and crispy on the outside. I lost count of how many of them I'd had that night but I made sure to take the recipe from her at the end of the dinner.

    koledna pitka bread recipe

    Why This Recipe Works?

    • Pitka Christmas Bread is a very simple recipe to follow with step-by-step pictures and instructions.
    • You can freeze the leftovers and keep them for up to three months.
    • Pitka Bread is versatile, you can serve them for breakfast or you can serve them with soup, stews, or pasta as a side dish. They also make a great snack when you feel peckish!
    • You can turn them into garlic bread. Simply add some garlic paste or wild garlic pesto to the butter before spreading it on the dough. Scroll down for the details on how to turn Pitka Bread into delicious garlic bread.

    Ingredients and Substitutes

    Labelled picture of ingredients for pitka bread
    • Plain flour - It is also known as all-purpose flour and is perfect for making cakes, cookies, pastries, and thickening sauces.
    • Milk - I use semi-skimmed milk in this recipe but full-fat milk would work as well. It gives the Pitka bread a soft texture.
    • Eggs - They add color, structure, and flavor to the dough. Keep one egg yolk for egg washing the bread before baking them.
    • Yeast - I use fast-action dry yeast for this recipe. The recipe also works with standard active/dry yeast or fresh yeast. Although you don't normally need to dissolve the fast-action yeast in warm water and then leave it to become foamy, the Pitka bread becomes fluffier if dissolved in warm water first. 
    • Sugar - I use caster sugar or granulated sugar. It feeds the yeast and helps the dough rise.
    • Salt - It increases the strength of the dough as well as the flavor.
    • Feta cheese - I use creamy feta cheese for this recipe. You can substitute it with mozzarella, halloumi, or cheddar as well as use a mixture of a few types of cheeses.
    • Kasar cheese - It is a semi-hard yellow cheese similar to cheddar but much milder and is made from sheep milk. It is widely used in Turkey and Balkan Countries for pastries and general cooking. You can replace kasar with mozzarella, gouda, cheddar, or any other semi-hard cheese you like. You can find Kasar cheese from Turkish or Middle Eastern shops as well as from Amazon.
    • Butter - Make sure the butter is soft enough to spread it on the dough. Butter prevents the dough layers from interacting with each other. When you put the pastry in the oven, the butter in between the layers melts and creates air pockets. You can use hard margarine instead of butter.
    • Sesame or nigella seeds - They give extra crunch to borek and pastries.

    How to Make Pitka Bread?

    Although this is a very simple recipe, you need to follow a few simple steps to achieve the best results:

    Preparing the Dough

    Before starting the dough, bring the eggs and butter to room temperature. Warm the milk up gently in a pan then add the sugar and the yeast.

    Mix them well and wait for 10 minutes to get the yeast working its magic.

    the sugar, milk and yeast are placed in a bowl

    Add the eggs, salt, and flour gradually until you get a soft and slightly sticky dough.

    the flour, eggs and salt are added to wet mixture

    Pitka dough doesn’t need much kneading.

    I usually knead it for a few minutes and start shaping it straight after.

    pitka dough is soft and slightly sticky

    Shaping the Pitka Bread

    There are many ways of shaping Pitka bread. I prefer shaping them very similarly to cinnamon buns.

    This way of shaping keeps the inside of the buns soft and fluffy while the outside is still golden and crispy.

    To shape the buns, cut the dough into 2 equal pieces, form them into balls, cover them with a clean kitchen towel, and let them rest for 10 minutes.

    dough is divided into 2 equal balls

    On a lightly floured surface, roll out the first ball into a rectangular shape, size of 45cm x 25cm (18" x 10").

    one dough ball is shaped into a rectangular

    Spread half of the soft butter and then sprinkle half of the cheese on the dough.

    soft butter is spread and cheese is sprinkled on pitka dough

    Tightly roll the dough from the long side to the long side to turn it into a log.

    Using a serrated knife, divide the log into 10 equal pieces.

    the dough has tightly rolled into a log shape

    Repeat the same procedure for the other dough ball.

    Alternatively, you can add some garlic paste or Wild Garlic Pesto to butter and make garlic bread with the other dough ball.

    Pitka bread made with wild garlic pesto

    Place the buns on a lightly oiled baking tray size of 30cm x 21cm (12" x 8").

    If you use a smaller tray, you will overload the tray, and the buns in the middle will stay undercooked.

    When placing the buns on the baking tray, try to leave some space in between them.

    They will double the size during the rising and cooking period.

    the dough log is cut into 10 equal pieces and placed on a tray
    Place them on a baking tray

    Eggwash them with one egg yolk using a brush.

    Proofing

    Allow the buns to rise for 45 minutes to 1 hour depending on the temperature and the humidity of the room.

    I usually use a warmed-up oven for rising the dough in cold weather.

    If you want to use the oven for rising, place the tray in the warm oven and then leave them in for 30 mins or until the buns double the size.

    Pitka bread rolls doubled the size after an hour

    Sprinkle some sesame seeds and nigella seeds on.

    sesame seeds and nigella seeds are sprinkled on pitka bread buns

    Baking the Pitka Bread

    When the buns double the size, preheat the oven to 180° C (356° F) fan oven, and cook them for about 35 - 40 minutes or until they are golden brown.

    freshly baked pita bread

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Top Tips From the Chef

    • Make sure the butter is soft enough to spread on the dough.
    • When placing the buns on the baking tray, try to leave some space in between them. They will double the size during the rising and cooking period.
    • You can spread on your favorite filling such as tahini, Nutella, homemade jam, or peanut butter, and sprinkle on some nuts to make different variations of this soft and fluffy bread.

    Recipe FAQs

    Can you freeze Pitka?

    Yes, they freeze beautifully. When they are cooled down, wrap them individually with a cling film or place them into freezer bags and then keep them in the freezer for up to 3 months.

    What is Koledna Pitka?

    Koledna Pitka is a simple yet delicious traditional Bulgarian Christmas Bread layered with butter and cheese. It is traditionally eaten on Christmas eve and throughout the Holidays.

    What to serve with Bulgarian Christmas Bread?

    This incredibly delicious & buttery bread is versatile and you can serve it for breakfast, lunch, or dinner.
    I usually serve these scrumptious bread rolls with Tavuk Sote (Turkish Chicken Sauté), Bamya - Turkish Okra Stew, Sulu Kofte - Turkish Meatball Soup, Ali Nazik, and Meat Stuffed Grape Leaves (Dolmas).

    Related Recipes

    For more delicious savory baked goods why not try:

    • Turkish Pide Bread - Ramazan Pidesi
    • Simit (Turkish Sesame Bagel)
    • Potato Borek - Patatesli Börek
    • Pogaca (Turkish Cheese Buns)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this soft and buttery Pitka Bread as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    pitka bread recipe

    Pitka (Bulgarian Christmas Bread)

    Ayla Clulee
    This delicious cheesy&buttery Pitka is a pull-apart type of Bulgarian bread traditionally baked for Christmas.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Rising time 1 hr
    Total Time 1 hr 50 mins
    Course Breakfast, Side Dish, Snack
    Cuisine Mediterranean
    Servings 20 Buns
    Calories 194 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 Pastry brush
    • 1 14" x 9.5" baking pan
    • 1 Sharp knife

    Ingredients
     
     

    For the Dough

    • 3 eggs (1 egg yolk kept for egg wash)
    • 400 ml milk (lukewarm)
    • 7 g fast action dried yeast (1 small pack)
    • 1 tablespoon salt
    • 1 teaspoon sugar
    • 750 g all purpose flour (plus extra for dusting)

    For the Cheese Filling

    • 150 g butter (soft enough for spreading)
    • 100 g feta cheese (crumbled into small pieces)
    • 100 g kashar cheese (grated)

    For the Top

    • 1 egg yolk
    • Sesame seeds or Nigella seeds

    Instructions
     

    • Gently heat the milk until warm then mix it with the sugar and yeast in a large bowl. Leave for 10 mins to activate the yeast.
    • Separate 1 egg yolk for the egg wash and add the egg white + 2 whole eggs into the mixture.
    • Sift in the flour with the salt and mix all until you have a smooth dough. We are after a soft dough, slightly sticking to your hand. Add more water or more flour until you have the right consistency.
    • To shape the buns, cut the dough into 2 equal pieces and form them into balls, cover them with a clean kitchen towel, and let them rest for 10 minutes. 
    • On a lightly floured surface, roll out the first ball to a large rectangular shape using a rolling pin. (Approximately 45 cm x 25 cm - 18" x 10").
    • Spread half of the soft butter on the dough.
    • Mix feta cheese and kashar cheese for filling and sprinkle half of it on the dough.
    • Tightly roll the dough from the long side to the long side to turn it into a log.
    • Divide the log into 10 equal pieces with a serrated knife.
    • Repeat the same procedure for the second dough ball and place the buns in a greased baking tray size of 30 cm x 21 cm (12" X 8"). When placing the buns in the baking tray, try to leave some space in between them. They will double the size during the rising and cooking period.
    • Egg wash the buns, cover the tray with cling film or damp cloth and leave it to rise in a warm place.
    • Preheat the oven to 180° C - 356° F (fan oven).
    • Sprinkle on sesame seeds or nigella seeds.
    • Cook for 35 to 40 mins or until golden brown.

    Video

    Notes

    • Make sure the butter is soft enough to spread on the dough. 
    • When placing the buns on the baking tray, try to leave space between them. They will double the size during the rising and cooking period.
    • You can spread on your favorite filling such as tahini, Nutella, homemade jam, or peanut butter, and sprinkle on some nuts to make different variations of this soft and fluffy bread.
    • You can freeze the leftovers and keep them for up to three months.

    Nutrition

    Calories: 194kcalCarbohydrates: 29gProtein: 8gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 47mgSodium: 463mgPotassium: 93mgFiber: 1gSugar: 2gVitamin A: 165IUCalcium: 102mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Ayla

      August 03, 2021 at 3:24 pm

      5 stars
      Very satisfied with the result! tastes exactly like home

      Reply
    2. Ezra

      March 31, 2022 at 1:10 pm

      5 stars
      That’s a delicious & fool proof recipe! My kids love this bread/buns.

      Reply
    3. Marisa

      April 13, 2022 at 2:41 pm

      5 stars
      I just made two batches of these, and they are amazing. And my house smells so good right now!

      Reply
    4. Barbara

      April 20, 2022 at 12:40 pm

      5 stars
      So delicious. I served them with a bowl of homemade soup and got rave reviews from our dinner guests!

      Reply
    5. Gail

      May 13, 2022 at 4:11 pm

      5 stars
      These turned out beautiful. They were perfectly risen. Texture was fluffy with a crisp top.
      I will make this beautiful dough again without the cheese, and top the egg wash with sea salt. Can’t wait to try it!

      Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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