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Pogacha with nut/chocolate paste filling

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Tina Harris View Drop Down
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    Posted: 11 July 2013 at 20:24
My grandmother was Croatian and would make the most amazing rolled pastry made with pogacha bread (that much I remember) with an a nut (walnuts, I think) and chocolate filling.  No one in the family can remember what it was called and mom can't find the recipe. Does anyone know what I'm talking about?
Tina Harris
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2013 at 23:48
Sorry, Tina, can't help you with that.

But welcome to Foods of the World. I hope you'll stick around and let us know more about your culinary heritage.

For instance, what is pogacha bread?
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 12 July 2013 at 07:34
Hi Tina Try this  we do this bread  it in Romania but this recipe  is from Croatia 
i hope it helps you 
Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 12 July 2013 at 07:38
Originally posted by HistoricFoodie HistoricFoodie wrote:

Sorry, Tina, can't help you with that.

But welcome to Foods of the World. I hope you'll stick around and let us know more about your culinary heritage.

For instance, what is pogacha bread?

Pogacha is a white bread claimed by Serbians, Croatians and Macedonians. It is similar to Italian Vienna bread in texture and flavor and there are as many recipes for it as there are shapes
this is a basic one 

INGREDIENTS

  • • 1 cup milk
  • • 1/4 cup (1/2 stick) butter
  • • 1 package active dry yeast
  • • 3 tablespoons sugar
  • • 5 cups all-purpose flour plus additional for shaping
  • • 1 cup sour cream
  • • 5 tablespoons vegetable or canola oil
  • • 1 large egg, slightly beaten
  • • 1 teaspoon salt

DIRECTIONS

  • 1

    Preparation:

  • 2

    1. Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.

  • 3

    2. Measure 5 cups flour into work bowl of a stand mixer fitted with the paddle attachment. Add milk-yeast mixture, sour cream, oil, egg and salt. Mix well.

  • 4

    3. Switch to dough hook and knead on medium-low for about 5 minutes or until dough is smooth and elastic. Turn out into a large greased bowl. Flip dough over to grease both sides, cover and let rise until doubled.

  • 5

    4. Heat oven to 350 degrees. Punch down dough and place in a 10-inch round greased pan with high sides (about 3 inches) or handshape into a 10-inch round and place on a parchment-lined baking sheet.

  • 6

    5. Using a sharp knife, slash top of dough three times. Some make an “X” on top. Bake about 1 hour or until instant-read thermometer registers 190 degrees. Remove from oven and place on cooling rack.

Source: Irene

Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 July 2013 at 09:02
Hi, Tina, and welcome to the Forum ~
 
I'll do a little checking when I can, but it looks like Ahron hit the nail on the head with his recipe - it looks delicious!
If you are a visitor and like what you see, please click here and join the discussions in our community!
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 July 2013 at 14:26
Thanks, Ahron.

Gotta put that on my to-do list.
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Effigy View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 10 August 2013 at 04:42
In my browsing of Serbian breads over the past 36 hours I found this...
Not quite what you describe but interesting nevertheless...


And I found the one Ahron suggests as well - looks so yummy - I will be in the kitchen bright and early tomorrow.

Resident Peasant
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