Koledna Pitka is a traditional Bulgarian Christmas bread.
It is quite simple, but delicious. Sweet, enriched dough layered with butter. The shape of it makes it a great centrepiece for your festive meal. The design is definitely unique I am sure you would agree.
Although not traditional – you could fill the individual buns with various fillings instead of just butter. If you have seen any of my recipes, then you will know that traditional is not always what we do here.
I would definitely try using some apple sauce in between the layers or perhaps turn this into a cinnamon bun star by using softened butter mixed with cinnamon and clove for extra fragrant spice.
Watch the video down below for detailed instructions.
For the dough –
300g (10.5oz) strong white bread flour
1 medium sized egg
50g (1.75oz) soft butter
40g (1.4oz) sugar
3g (0.1oz) dry yeast or 3x the amount of fresh yeast
6g (0.2oz) salt
120g (4.2oz) cold milk
To learn more about dough temperature control click here.
1 egg yolk mixed with 1 teaspoon of milk for glazing
Butter for brushing between the layers
Melted butter for brushing after baking
- In a bowl add the milk, salt, yeast, sugar, butter, egg and mix well to dissolve the sugar and hydrate the yeast.
- Add the flour and mix to a dough.
- Knead for around 5 – 7 minutes. Desired dough temperature 26-27C (79-80F).
- Cover and proof for 1 hour.
- Proof for another 1 hour.
- Divide the dough into 6 equal pieces and preshape into rounds.
- Rest for 30 minutes.
- Roll out 5 of the dough balls, brush with butter, cut in half and roll up. You should end up with 10 layered buns. Shape the one remaining dough piece into a round bun. Place the round bun on a tray and arrange the 10 rolls around it.
- Cover and proof for 1 – 1.5 hours. During this time preheat your oven to 160C (320F) fan on.
- Brush with the egg yolk & milk glaze twice. Score.
- Bake for 30 minutes until puffed up and golden brown all over.
Brush with melted butter once ready and enjoy!
Watch the video here