Pogaca

Method

Warm the milk to 35°C and crumble the fresh yeast into it with the sugar, stirring until dissolved. Add the eggs and melted butter to the yeast mixture. In a large bowl, combine the flour and salt, then pour in the liquid ingredients and knead for 10 minutes until smooth and elastic. Cover and leave to rise for 90 minutes until doubled. Knock back the dough and divide into 12 equal pieces, rolling each into a smooth ball. Place on a lined baking tray, cover, and prove for 45 minutes. Brush each pogaca with beaten egg yolk and sprinkle generously with sesame seeds. Bake at 200°C for 20-25 minutes until golden brown and hollow-sounding when tapped.