Pitka
A rich fresh-yeast milk-and-egg pitka, layered with butter during shaping, egg-washed and baked in a 34 cm tray until golden.
🍳 Cook: 50 min
Ingredients
| 42 g | Fresh yeast | |
| 500 ml | Fresh milk | |
| 3 tbsp | 45 ml | Yogurt |
| 4 | Eggs (2 yolks reserved for brushing) | |
| 1 tbsp | 15 ml | Salt |
| 1 tbsp | 15 ml | Sugar |
| 5 tbsp | 75 ml | Oil |
| 1 tbsp | 15 ml | Vinegar |
| 100 g | Butter, for shaping | |
| 1300 g | Flour |
Instructions
Pitka...... The recipe for the dough is: 1 cube (42 g) fresh yeast, 500 ml fresh milk, 2-3 tbsp yogurt, 4 eggs (I reserve 2 yolks for brushing), 1 tbsp salt, 1 tbsp sugar, 5 tbsp oil, 1 tbsp vinegar, 100 g butter for shaping and about 1.3 kg flour. I knead the dough, leave it to rise, shape it. It rises again, I brush it with the yolks and bake it in a preheated oven at 180 degrees for about 40-50 minutes. Immediately afterwards I brush it with butter. The tray is 34 cm in diameter. The shaping is here: https://youtu.be/b-FYJtJXhOQ