Hi Joan,

Here are two recipes for Pogacha. I'd imagine you could add fillings. Sorry I could find a method for the fillings.

Rich Bread (Pogacha)

4 pkg. dry yeast
8 eggs, beaten well
1 tbsp. sugar
3 cups sugar dissolved in 4 cups warm water
1 cup water
7 lbs. all-purpose flour
1 tbsp. salt
1/2 lb. butter
1/4 cup oil

Topping: 1 egg beaten with 1 tbsp. milk Sesame seeds Have all ingredients at room temperature. Heat oven to 200o and turn off. Prepare yeast with 1 tbsp. sugar and 1 cup water, stir and set aside for 10 minutes. In a large bowl, sift flour and make a well in the centre. (Set aside two or three cups for kneading. ) Pour butter, oil, salt and eggs into well; then begin adding sugar and water and yeast mixture, working in flour to make a medium-textured dough.

Turn out on your work area and knead for 15-20 minutes, using extra flour if necessary. Cut through the dough two or three times with a knife to examine for air holes. When these are evident, the dough has been well kneaded. Set dough into a large roasting pan, which has been lightly greased. Grease top of dough very lightly with butter or oil, so that it will not develop a crust.

Cover and place in oven until doubled in bulk, Punch down and allow to rise again. On a lightly oiled surface, dump dough out and cut into sections desired. This dough may be braided; or made into regular loaf pans, or large rounds which are customarily used for weddings. Place in greased pans, place in oven again to rise for about 1 hour.

Brush loaves with egg and milk and sprinkle with sesame seeds. Preheat oven to 300o and bake loaves 1 hour or until done.

Pogacha

50 g - 1kg flour
salt
2 tablespoons lukewarm milk or water
20 g fresh yeast
1 teaspoon sugar
50 ml oil
lukewarm water as needed
2-3 eggs
salt
lard or oil for greasing
flour for dusting

Sift flour. Crumble yeast, add some sugar, some flour and lukewarm water or milk. Mix well until smooth and leave to stand in a warm place to rise.

Make a well in the center of flour, add oil, egg yolks and one whole egg, salt and creamed yeast. Pour in some lukewarm water and mix all. Knead into smooth dough until bubbles appear in it.
Dust the dough with some flour and leave it to stand in a warm place for about 45 minutes. Grease a baking pan (tepsiya) with oil or lard.
Toss the risen dough onto a board dredged with flour, knead it shortly, put into the tepsiya, cover and leave to stand like that for about 10-15 minutes.

Before baking, prick with a fork in several places. Bake in the oven preheated to 200 C for about 30-35 minutes. When the crust is brown, it can be covered with tin paper or thin foil.

When done, sprinkle the pogatcha with some water and wrap it up with clean cloth.

Serve warm, preferably with kaymak, some cheese spread or the like, as an appetizer.