Ingredients

• 500 g all-purpose flour
• 250 ml warm milk
• 7 g instant yeast
• 2 tbsp sugar
• 1 tsp salt
• 80 g butter
• 3 piece large onions
• 3 tbsp olive oil
• 1 bunch fresh parsley
• 1 tsp black pepper
• 2 piece eggs
• 2 tbsp sesame seeds

Instructions

1. Prepare the dough

   Mix warm milk, yeast, and sugar in a large bowl and let stand for 5 minutes until foamy. Add flour, salt, melted butter, and 1 beaten egg. Knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Do not add too much flour or the pogacha will be dense.

2. First rise

   Place dough in an oiled bowl and cover with a damp towel. Let rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back slowly when gently poked. Do not let it over-rise or the texture will be compromised.

3. Caramelize onions

   Thinly slice the onions into half-moons. Heat olive oil in a large pan over low heat for 1 minute. Add onions and cook slowly for 25-30 minutes, stirring occasionally, until golden brown and very soft. They should be jammy and sweet-smelling. Do not rush this process with high heat or they will burn.

4. Season filling

   Remove onions from heat and stir in finely chopped parsley, black pepper, and a pinch of salt. Let cool completely for 15 minutes until no longer steaming. The mixture should hold together but not be wet. Do not use hot filling or it will make the dough soggy.

5. Shape pogacha

   Punch down risen dough and divide into 12 equal pieces. Roll each piece into a circle about 10cm wide on a floured surface. Place 2 tablespoons of onion filling in the center, then gather edges and pinch tightly to seal. Place seam-side down on parchment-lined baking sheets. Do not overfill or they will burst during baking.

6. Second rise

   Cover shaped pogacha with a clean kitchen towel and let rise for 30-40 minutes until puffed and increased in size by half. They should feel light and airy when gently touched. Do not let them over-proof or they will collapse when baked.

7. Bake pogacha

   Preheat oven to 180°C. Beat remaining egg and brush tops of pogacha, then sprinkle with sesame seeds. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped. The tops should be shiny and well-colored. Do not open the oven door for the first 15 minutes or they may deflate.

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