Bulgarian Pitka Bread – Buttery Pull Apart Rolls. Traditional Family Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often easier to find.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a lighter version.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess, while sour cream is a common substitute.

sesame seeds

🥗Healthier: poppy seeds

💰Cheaper: sunflower seeds

Poppy seeds offer a similar crunch, and sunflower seeds are often more affordable.

Crack one egg open and separate the egg yolk from the egg white. Put the egg white in the bowl of the stand mixer (or your mixing bowl) and the egg yolk in a small bowl.

Add a tablespoon of milk to the small bowl with the egg yolk and stir it well. Cover and set aside. This will be your egg wash.

To the mixing bowl (with the egg white) add the lukewarm milk, sugar, yeast, two cups of flour and the salt. Start mixing on the lowest possible speed until you have a wet dough. If you don't have a mixer, use a large spoon to stir until you have a sticky dough.

Keep adding flour gradually and continue mixing until you have a soft and stretchy dough. You may need 3 or 3½ cups of flour depending on the brand. If you are making the dough by hand, transfer it on a floured surface and knead.

Once all the flour is incorporated and you have dough that doesn’t stick to the sides start adding the melted butter one tablespoon at a time. Add ¼ cup of the melted butter. Save the other ¼ cup for later.

Place the dough in the bowl, cover it with a towel or plastic wrap. Proof for one hour.

Once the dough has doubled its size transfer it on a floured surface and roll to a rectangle, about 10 x 20 inches. It doesn't have to be perfect.

Spread the remaining ¼ cup melted butter on top of the rectangle.

Roll a roll, starting from the long end. Then use a knife to cut the roll into 1 inch pieces.

Line a 10 inch round cake pan with parchment paper, grease with butter the bottom and the sides.

Arrange the rolls in the pan facing up (like cinnamon rolls). Use a silicone or food safe brush to spread the egg wash on top of the dough.

Cover the pan with a towel or plastic wrap and proof for 30 more minutes.

While the dough is rising preheat the oven to 355℉.

Once the timer beeps or the dough is double in size bake for 30-35 minutes or until golden brown. Check at 20 minutes.

Cool off the bread for 10 minutes in the pan. Then carefully remove from the pan and transfer to a cooling rack.

Serve while warm. Store leftovers in a bread box for 2-3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens