Serbian-Inspired Butter Bread with Gouda + Garlic

No ratings yet

Serbian-Inspired Butter Bread with Gouda + Garlic

A soft, pull-apart garlic butter bread inspired by Serbian pogaca, made with an enriched dough and layered with mozzarella, gouda, and fresh garlic.

Prep Time15

Cook Time40

Rising Time1 40

Total Time2 35

Course: Bread

Cuisine: Serbian-inspired

Servings:

Calories: 390kcal

Author: Jacqueline Piper

Equipment

9" Springform Pan

Ingredients

Dough

3 teaspoons active dry yeast
1 cup warm milk 110-115°F
1 ½ tablespoons granulated sugar
600 grams all-purpose flour
1 teaspoon salt
3 large eggs at room temperature, see notes
2 tablespoons olive oil plus 1 teaspoon to brush the pan

Filling

113 grams butter melted (use remaining for topping)
100 grams mozzarella cheese
200 grams gouda cheese
5 cloves garlic minced

Topping

1 egg yolk
splash of milk
1 teaspoon sesame seeds
fresh parsley chopped

US Customary - Metric

Instructions

Warm the milk and add the active dry yeast and sugar. Whisk and let sit for 5 minutes or until frothy.
Meanwhile, in the bowl of a stand mixer (or if mixing by hand, a large mixing bowl), whisk the flour and salt together.
In a small bowl, whisk the eggs with the olive oil.
Once the yeast has proofed, make a well in the center of the flour. Add the yeast mixture and the eggs.
Set the mixer on low and mix until combined. It will take 2-3 minutes for all of the flour to be incorporated. If mixing by hand, this should take about the same amount of time.
Set the mixer to medium-low (4 on my Kitchen Aid Pro 5). Knead for 5 minutes. This will be a soft and sticky-ish dough. By hand, this will take about 8-10 minutes or so. The outside of the dough will be smooth-ish but very soft and slightly tacky. Use lightly oiled hands if needed.
Cover the dough and let it rise in a warm place until doubled in size, about 45-60 minutes.
Line the bottom of a springform pan with parchment paper. Brush the edges with oil.
Deflate the dough and divide evenly into 8 pieces. Roll into balls and set aside for 10 minutes to rest, covered.
Roll each ball into a 4 x 8 inch rectangle.
Brush one rectangle with melted butter. Sprinkle with 1/4 of the garlic and 1/4 of the cheese, less a tablespoon or so. Place another rectangle of dough on top. Brush with butter and add the remaining tablespoon or so of cheese. Slowly and carefully roll into a cinnamon bun style log. Repeat for the rest of the ingredients. You should have 4 logs of dough.
Each log will be cut into 6 even pieces. Cut the ends off first. Place the eight end pieces in the center of the lined baking pan, cut sides down.
For the insides of the logs, cut them into triangles (about 4 per log). These will be lined around the outside of the tin. Place them in sideways, so that their cut sides are toughing the center pieces of dough and the edge of the pan. They should form an interesting pattern. Rearrange as needed once all of the pieces are in the tin. They should be mostly evenly spaced. Cover and let rise for about 45 minutes.
Preheat the oven to 375°F.
Mix the remaining egg yolk with a splash of milk. Brush the top of the dough with the yolk mixture.
Bake for 40-45 minutes, or until very golden brown.
Let the bread sit for 15 minutes and then carefully remove from the springform pan.
Mix the parsley with the remaining butter, which can be reheated to melt it again. Brush the butter mixture over the top and sides of the bread. To serve it family style, plate it and bring it to the table, and let everyone pull pieces from it.

Video

Notes

Let the bread cool completely before storing.

Store covered at room temperature. Because this bread is rich and buttery, it’s best eaten fresh but is still good for up to 3 or 4 days when wrapped.

Make sure to weigh the flour to get the most accurate measurements.

Nutrition