Koledna Pitka
A recipe for Koledna Pitka (Bulgarian Christmas Bread)! This yeast-based bread can be twisted and twirled into a variety of shapes for a festive addition to the holiday table.
Servings 1 Loaf
Ingredients
Dough:
- 1 tablespoon (9 grams) active dry yeast
- 1 cup (240 milliliters) lukewarm milk 105-115˚F, 40-46˚C
- 5 cups (625 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1 1/2 teaspoons fine salt
- 1/4 cup (65 grams) plain whole milk yogurt
- 1/4 cup (60 milliliters) sunflower oil or vegetable oil
- 1 large egg
- 1 large egg white save the yolk for topping
- 1/4 cup (60 milliliters) lukewarm water 105-115˚F, 40-46˚C
For assembly:
- 4 tablespoons (58 grams) butter completely softened at room temperature, plus more for greasing
- 1 large egg yolk
- 2 tablespoons (30 milliliters) milk
- sesame seeds optional
Instructions
To form the dough:
- In a small bowl, sprinkle the yeast over the lukewarm milk and stir to combine. Let sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
- Mix in the frothy yeast milk mixture, yogurt, sunflower oil, egg, and egg white.
- Once incorporated, slowly add just enough water to bring together a dough. If still too crumbly after kneading, add a little more water. If too wet to handle, slowly add a little more flour.
- Knead on a lightly floured surface until the dough becomes smooth and elastic. Place in lightly greased bowl, cover, and let rise at room temperature until doubled, 1-2 hours.
To assemble:
- Grease a 10 inch (25.4 centimeter) round springform pan or baking dish with butter. If using a spring form pan, place on a rimmed baking sheet to catch any butter that may seep out.
- Lightly flour a large work surface.
- Divide the dough into 4 equal pieces and form each into a smooth ball.
- Place one ball on the floured work surface and cover the other pieces with a towel.
- Roll the ball into a thin circle about 12 inches (30.5 centimeters) wide. Cover the circle with 1/3rd of the softened butter.
- Roll another piece into a thin circle the exact same size. Place on top of the buttered circle. Brush with another 1/3rd of the butter.
- Roll a third piece into a thin circle the same size. Place on top of the buttered circles and brush with the rest of the butter.
- Roll the last piece into a thin circle and place on top of the buttered circles to create 4 layers.
- Place a 3-4 inch (8-10 centimeter) bowl upside down in the center of the top circle. Press lightly to form a round indentation.
- While the bowl is still in place, use a bench scraper or sharp knife to make four equal cuts all the way through the dough from the bowl to the edge at the 12 o'clock, 3 o'clock, 6 o'clock, and 9 o'clock positions.
- Make more cuts from the bowl to the edge equally between each of these original cuts to create 8 equal cuts in all.
- Remove the bowl and carefully transfer the dough to the prepared springform pan or baking dish.
- Twist one of the strips either to the left or the right two or three times to fan out the layers. Gently tuck the edges under to keep them from unraveling.
- Repeat with the remaining strips, twisting them all in the same direction and keeping an equal distance between them.
- Cover the pan with a towel and allow to rest at room temperature until puffed and most of the space between the twisted strips has filled in, 30 minutes to 1 hour.
- Preheat oven to 350˚F (180˚C).
- In a small bowl, beat together the egg yolk and milk to form a smooth egg wash.
- Lightly brush the egg wash over the entire surface of the puffed dough. If desired, sprinkle with sesame seeds.
- Bake in the preheated oven until golden and cooked through the center, 35-40 minutes.
- Allow to cool in the pan for 10 minutes before removing.
- Enjoy the Koledna Pitka warm or at room temperature.