How to cook
1. Warm up the milk slightly, no more than a body temperature of 99°F (37 degrees). Dissolve the yeast and some of the sugar in it. Wait 7-8 minutes for it to foam up.
2. Sift the flour into a bowl and make a well. Pour half of the melted butter into it and the lightly beaten eggs with salt and the rest of the sugar. Add the foamy yeast and start kneading the dough and add a little flour from time to time until it starts to separate from the walls of the bowl.
3. Transfer it onto a floured surface and knead until it stops sticking to your fingers and becomes elastic. In the process, add the remaining butter.
4. Put in a bowl, cover it with cling film and a towel and leave to rise in the heat for 1 hour and 20-30 minutes.
5. Separate a small ball from the risen dough and place it in the middle of a pan - about 8.7″ (22 cm) in diameter. Roll out the rest for the crust (not very thin). Cut it into strips and tie each strip in a knot and arrange them around the ball in the center.
6. Put the pogaca in a preheated oven at 104°F (40 degrees) and leave inside until it doubles in volume and rises - about 30 minutes.
7. Take it out, while being careful not to shake or flatten the fluffy pogaca, because the dough is tender. Smear it with a beaten egg yolk with a little oil (or egg white) and preheat the oven to 356°F (180 degrees).
8. Put the pogaca in the preheated oven and bake it until it aquires a golden brown color - approximately 30 minutes. Do not bake it too much, in order to keep it soft and fluffy looking.
9. After taking out the fluffy pogaca from the oven, let it cool on a wire rack and serve it.
Enjoy your meal!