Katmer Pogaca

First, combine all the ingredients except the flour and salt, then gradually add the flour and finally the salt, kneading into a medium-firm dough that is neither too soft nor too stiff.

Divide the dough into four equal parts and shape them into balls.

After resting for 10 minutes, roll each ball out into a plate-sized round, brushing them with butter and stacking them on top of each other.

Next, roll them out again into a rectangular sheet of dough, brush with butter, and roll it up jelly-roll style.

Let the prepared log chill in the refrigerator for 2 hours, then cut it into slices about two fingers thick.

Open up the sliced pieces by hand, place the filling inside, and shape them.