Pogacha

Combine the warm water with sugar dissolved in it and sprinkle the dry yeast over the surface, allowing it to bloom for 5 minutes until foamy.

Sift the all-purpose flour and salt together into a large bowl, creating a well in the center for the wet ingredients.

Pour the foamy yeast mixture and the beaten eggs into the flour well, then gradually mix flour into the wet ingredients, stirring until a rough dough forms.

Knead the dough on a floured surface for 10 minutes until smooth and elastic, adding the oil gradually while kneading.

Divide the dough into 8 equal pieces and roll each piece into a thin sheet, then brush generously with melted butter between layers.

Stack the buttered sheets on top of one another, then roll the entire stack into a tight spiral or coil shape.

Place the pogacha on a greased baking sheet, cover with a damp cloth, and let rise in a warm place for 20 minutes until puffy.

Preheat the oven to 375°F and brush the top of the pogacha with any remaining melted butter.

Bake for 35 minutes until the top is golden brown and the bread sounds hollow when tapped on the bottom.