From this dosage I made half kifli and the other half pogacha. So if you're only making pogacha, divide the ingredients in 2. Basically, you can make pogacha with any dough for kifli.


  • 300 ml warm milk
  • 1 cube of fresh yeast 40 g
  • 1 teaspoon of sugar
  • 2 teaspoons of flour (taken from 1 kg)
  • 1 kg of flour
  • 300 ml of yogurt
  • 2 eggs
  • 150 ml of oil
  • 1 teaspoon of salt
  • 1 egg yolk
  • sesame seeds
  • margarine or butter as needed
  • ricotta cheese


  1. Dissolve yeast in yogurt, add sugar and leave for a minute to activate. Then gradually add eggs, oil, salt and flour. You may need more than 1 kg of flour, dough will show itself, it should eventually be soft, but not sticky. Knead well and leave to rest for 15 minutes.
  2. Roll out big crust and coat with butter. Then fold it 5-6 times and put in the fridge for 15 min.
  3. Then roll out a big crust, sprinkle the cheese and fold in a big roll. Cut roll into slices and arrange them into a deep casserole or pot previously coated with butter.
  4. Let it rest and rise well for 1 hour. Coat pogacha with egg and sprinkle with sesame seeds. Put several pieces of butter on top.
  5. Bake in preheated oven at 200 C degrees for the first 20 minutes, then reduce the oven temperature to 180 and bake until lightly browned.
  6. Enjoy!