Pagac Pagach
Discover the rich, comforting flavors of Pagac Pagach, a traditional Eastern European stuffed bread that combines fluffy yeast dough with a creamy potato filling. This homemade recipe features a perfectly soft crust made from all-purpose flour and a touch of vegetable oil, paired with a buttery, velvety potato mixture enhanced by milk and a pinch of salt. Ideal as a hearty side dish or a standalone treat, Pagac Pagach is baked to golden perfection, making it irresistibly warm and satisfying. With its rustic charm and minimal ingredients, this bread is a nostalgic favorite for family gatherings or cozy evenings. Perfect for lovers of traditional European cuisine, this recipe will make your kitchen smell like comfort and history.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 1.5 cups Warm water (110°F/45°C)
- 2 tablespoons Vegetable oil
- 4 medium Russet potatoes
- 4 tablespoons Butter
- 1 teaspoon Salt (for filling)
- 0.25 cup Milk
- 1 large Egg
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Allow the mixture to sit for 5-10 minutes until the yeast becomes frothy.
Add the flour, salt, and vegetable oil to the yeast mixture. Mix until a dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a tea towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough rises, peel and dice the potatoes. Place them in a pot of salted water and boil until fork-tender, about 15-20 minutes.
Drain the potatoes and mash them. Add butter, milk, and salt to create a creamy yet thick potato mixture. Set aside to cool completely.
Once the dough has risen, punch it down and divide it into two equal portions.
On a floured surface, roll out one portion of the dough into a large circle or rectangle approximately 1/4 inch thick.
Spread the cooled potato mixture evenly over the dough, leaving about 1/2 inch of space along the edges.
Roll out the second portion of the dough and place it over the potato filling. Pinch the edges together to seal.
Place the filled bread on a greased or parchment-lined baking sheet. Beat the egg and brush it over the top of the dough.
Preheat your oven to 375°F (190°C). Let the dough rest for 15 minutes before baking.
Bake the Pagac in the preheated oven for 30-40 minutes, or until the top is golden brown.
Allow the Pagac to cool slightly before slicing and serving. Enjoy as a standalone dish or as an accompaniment to your favorite soup.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.6 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
