Pitka Bread

5 from 6 votes

Pitka is a Bulgarian pull apart bread made with a soft yeast dough, layered with butter and two kinds of cheese. Families in Bulgaria bake it for Christmas Eve, and it goes with almost any meal.

Prep Time15

Cook Time35

Rising time1

Total Time1 50

Course: Breakfast, Side Dish, Snack

Cuisine: Bulgarian, Mediterranean

Diet: Halal, Vegetarian

Servings: Buns

Calories: 262kcal

Author: Ayla Clulee

Ingredients

For the Dough

3 eggs (1 egg yolk kept for egg wash)
1 ⅔ cups lukewarm milk (400 ml)
2 ¼ teaspoon fast action dried yeast (7 grams/1 small pack)
1 tablespoon salt
1 teaspoon sugar
6 cups all purpose flour (plus extra for dusting) (750 grams)

For the Cheese Filling

1 ½ sticks butter (soft enough for spreading) (150 grams)
¾ cup crumbled feta cheese (100 grams)
1 cup shredded kashar or cheddar cheese (100 grams)

For the Top

1 egg yolk
Sesame seeds or Nigella seeds

US Customary - Metric

Instructions

Prepare the Dough

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.

Shape the Pitka Bread

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 18" x 10" - 45 cm x 25 cm).
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 12" X 8" (30 cm x 21 cm). 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.

Proof the Dough and Bake

Egg wash the buns, cover the tray with plastic wrap or a 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 easily. Take it out of the fridge an hour ahead.
Warm the milk gently. If it is hot to the touch, it can kill the yeast and the dough will not rise.
Do not add too much flour. The dough should stay soft and slightly sticky, and extra flour makes the buns dense.
Leave some space between the buns on the tray. They double in size as they rise and bake.
Use a tray around 12" x 8" (30 cm x 21 cm). If you overload a smaller one, the buns in the middle stay undercooked.
In cold weather, let the buns rise in a warm oven for about 30 minutes, or until they double in size.
For garlic bread, add garlic paste or wild garlic pesto to the butter before spreading it on.
For a sweet version, spread the dough with tahini, Nutella, jam, or peanut butter and sprinkle on some chopped nuts.
For the Christmas Eve tradition, wrap a clean coin tightly in foil and press it into one of the buns before the final rise. Tell everyone before they start eating.
Pitka keeps at room temperature for about 2 days. Freeze cooled buns wrapped individually for up to 3 months, and warm them in the oven before serving.

Nutrition