Katmer Pogaca

Mix all your dough ingredients together, then work in 70 grams of butter until you have a smooth, uniform dough.

Divide the dough into thirteen pieces.

Let them rest for five minutes, then roll each piece into an oblong shape.

Brush with softened butter and roll up into a log.

Tap it on the counter a few times to lengthen it.

Pop it in the freezer for fifteen minutes.

Once chilled, roll it out again, roll it back up, and slice it in half with a sharp knife.

Press gently and arrange on a baking sheet.

Cover and place in a preheated oven set to 40°C (or just turned off) for at least an hour. Proofing can take anywhere from one to two hours depending on your dough temperature.