Hristo became an online friend of mine back when he was only 18 and trying to earn money off the net. We met on a marketing forum and have been good friends ever since. Those who don’t know me might think I’m new to the net but John and I have been net full-timers since 1995.
I love meeting new people and I love to travel, so when there was an Internet marketing conference in Prague I looked at John and said, “Why not go to Bulgaria while we’re over there and meet Hristo, it’s only an inch away from Prague on the map.” John rolled his eyes and said, “If you want to, sure.”
We did and we had the best time meeting Hristo and his friends Plamen and Georgy in Sofia. Then we drove north to Belogradchik to meet Hristo’s mum and sister. On our first visit up to Belogradchik there wasn’t even a hotel open for tourists to see the world heritage rocks. The fortress was built in 600AD. It’s a fascinating place if you ever get the chance to visit.
This is where we went to the smallest restaurant I’ve ever been to and I’m sure the friendliest.
The folks at the restaurant knew we were coming all the way from Australia and were dressed in traditional costume. When it came time for me to order, the owner said, “No, no, we have chosen for YOU.” What arrived was the funniest plate of food I’ve ever eaten. It was called “A Slap in the Face,” and was a jumbo seasoned ground beef patty with vegetables arranged to make a face and the hair was made from sliced cucumbers.
Hristo speaks English really well and his mother spoke English but for the rest it was hit and miss. Hristo learned to speak English from online chatrooms, can you believe it? I can read one word in Bulgarian. Restaurant. (funny, that)
Anyway, Hristo and the love of his life, Emelya, are getting married in August. Our reminder magnet sticks to my filing cabinet next to my desk. I doubt we can afford to go but I’ve got my fingers crossed. Bulgarians know how to party!
So what does this have to do with cooking? I was strolling through food blogs the other day and came across Bohemian Kitchen. Ever been there? You should. The most recent post was Pitka with Honey and the photo was amazing. It’s three layers of bread dough filled with honey and butter, then cut into wedges and rolled into crescent rolls and then stacked into a round dish like a pyramid. At least that’s how she did it.
When I saw that it was a Bulgarian recipe, I knew I needed to make it in honor of Hristo and Emelya because Pitka is also used in wedding tradition. To be honest, I wanted to make it because it sounded amazingly good. I had all the ingredients and the dough came together beautifully.
Once the first rise was finished, I could have been Lucille Ball. I took one ball of dough, flattened it and rolled it. “This is going so well,” I thought. “It rolls so nicely.” I transferred it to another silicone sheet and brushed it with the butter, then drizzled it with a tablespoon of honey. It smelled good.
Then the fun began. I rolled out the 2nd ball and then placed it on top of the first. It was like walking on ice. The 2nd layer moved and seemed to take on a life of its own. It was ALIVE. Okay maybe not alive but I seemed to chase it from one side to another and I was covered in honey and butter up to my elbows. I did take photos but I had to go to the sink and nearly take a bath before I dared to touch the camera. (note to self, when making Pitka with honey, use a tripod)
I was dreading layer three. Yes, both layers moved but I wasn’t going to quit. I could see that finished pitka in my mind and even if it looked like crap I knew it was going to taste very good. Onward I went. Note that the layers below are not even. I’d stretch one side and the whole layer came with it.
John came in and said, “What is so funny?”
“I’m making crescent rolls.”
“That’s funny?”
“These are.”
“You’re a mess!”
“That’s funny,” I said.
The top layer went on and thankfully the recipe said nothing on top but a brush of honey at the fat end of the wedge, then cut into fours with a pizza cutter and cut each quarter into three til I had 12 rolls. Cutting with a pizza cutter went really well, however rolling three layers of crescent roll dough filled with butter and honey brings in the Lucille Ball effect.
I rolled the end just fine but then as the pieces of the wedge got thinner, they didn’t say together. It was like making a crescent roll out of snakes. Buttery snakes, I might add. Normally I’m quite a mannered person who wouldn’t say a bad word to or about anything but folks, I talked to that bread like I was a sailor!
Finally all rolled and on the pan to rise for an hour. I wondered how difficult it was going to be to stack those puppies up but I left them to rise.
Stacking them was really easy. They didn’t deflate. Then I brushed them with the reserved egg yolk as instructed and then I sprinkled them with demerera sugar. I know, not in her recipe, but I had to make it mine, right?
Into a hot oven for 40 minutes and I went to watch the election results. Our state went to the polls yesterday to elect a new government. The old government got trounced completely – down to only 7 members in the parliament. Amazing victory to the new government.
After the concession speech I went to check the oven and while my pitka could use some advice from a Bulgarian baba, I couldn’t wait to taste them. I’d made butter the day before and took it out and added a tablespoon of honey (can’t have too much honey with this bread) and I was ready.
I couldn’t wait for them to cool enough to touch.
John doesn’t like sweets as a rule so I brought the pitka to the coffee table and asked if he wanted a piece. “No thanks,” was the reply and I wasn’t surprised.
I pulled off that first piece and the layers separate like a cinnamon roll does. I added some of the honey butter and just as I was putting it in my mouth, John reached over and asked for a bite. We ate the pitka until the honey butter was gone. If I’d made 10 lbs of honey butter we’d still be downstairs eating.
It was that good.
So Bohemian Kitchen, you made my day! Here’s my version.
- 3oz yogurt at room temperature
- ⅔cup + 1-2tbsp warm water
- 1 tsp yeast
- ½ tbsp sugar
- ½ tsp salt
- 4 tbsp butter, melted + about 2 more melted tbsp for greasing
- 1 large egg, separated into white and yolk
- 17oz all-purpose flour
- honey
- In small bowl, proof the year by mising together the water, sugar, and yeast. Let stand until foamy.
- In large bowl, whisk the salt and flour together.
- Make a small well in the center.
- Along the side of the bowl, on top of the flour, add 4 tbsp butter, yogurt, and egg white.
- Pour the yeast mixture to the well in the flour and mix all ingredients together until you get a smooth dough.
- If needed, add the extra 1-2 tbsp warm water. The end result should be a soft dough, slightly sticky to the touch, but not actually sticking to your fingers.
- I kneaded the dough for about 5 minutes.
- Divide dough into 3 balls and let them rest in a greased bowl large enough to let them rise.
- Cover the bowl with plastic wrap and then with towel and place in a warm place for 1 hour.
- Let rise until the dough doubles in size.
- On a slightly floured surface, roll out first ball to form a thin round layer. Brush lightly with melted butter. Then brush/drizzle 1 tbsp honey. Repeat with second ball and place on top of the first.
- Roll out third ball, but do not brush with anything (no butter, nor honey) and place on top of layer 2.
- Using a pizza cutter, divide the dough into 4 triangles and then divide each triangle into 3 equal triangles. You'll have 12 triangles.
- Drizzle ½ tsp of honey on the wide end and then roll the each triangle into a crescent roll and place on baking paper on a baking pan.
- Place on parchment paper on baking sheet and let rise for an hour in a warm place.
- Preheat oven to 375F.
- Grease a round oven dish or pie plate and arrange the crescent rolls in the pan. The last rolls should sit on top in a pyramid shape.
- Brush with egg yolk thinned with a little bit of water then sprinkle with a bit of demerara sugar and place in the preheated oven.
- Bake until golden and beautiful for about 40 minutes. (Mine took 45).
- Don't be tempted to increase the oven temperature, it will bake perfectly at 375F.
Maureen, this bread is gorgeous. I’ve seen one recipe similar to this and now I know its (Bulgarian) origins, thanks to you!
Looks super delicious! Definitely something to try!
What a funny post and that bread looks amazing.
Wow, this looks absolutely amazing! I loved the restaurant story! What a great trip.
Dear Maureen, What a great story. It is a wonderful tribute to your friends Hristo and Emelya.
The bread looks sooooo good. Beautiful picture.
Blessings my dear, Catherine xo
I would’ve made the ten pounds of honey butter, so I would, indeed, still be eating! That looks marvelous, Maureen!!
next time I make this, come on over and we’ll make 15 pounds of honey butter and not finish til we’re ready to explode.
I spent the weekend in Scottsdale AZ at a place called The Boulders. The rocks here look a lot like Belogradchik rocks and bread you pictured here. GREG
I’ve been to the Boulders and you’re right, quite similar!
okay, this is going on the list… The “make” list.. not the other list. As a confirmed “bread-aholic”, you’re making it tough to stay on the program. Thanks !
Oh my gosh, what a wonderful looking bread you have. And I LOVE LOVE your story Maureen!!! My hubby and I went to probably the smallest restaurant we both had ever been to in Venice, and it was one of the most memorable meals we ever had, the least inexpensive, but one of the most delicious. I love stories like yours!!
This is an amazing bread. A bread that can only be discovered and enjoyed while discovering culture. I just need a really good cup of coffee to enjoy this bread.
My fingers and toes are crossed that you will make that wedding in August. Life is short, just say yes!
Thank you for sharing this wonderful bread recipe with us.
Velva
great recipe and hope you get to go to the wedding 🙂
That bread looks amazingly good Maureen! I’m very tempted to make it now even with your vivid imagery in mind! 😀
Meeting a Bulgarian online and travelling to meet him? Sounds like a wonderfully elaborate excuse to bake if you ask me! And looking at this, who can blame you? This is so WOW, and even more so with the sugar sprinkled on top and the honey butter. Holy hell do I want some.
LOL ruby, when I met him in a business chatroom I never expected that we’d eventually meet. That trip was a real eye opener. It was the first time in my life people who looked just like me were really poor. I saw my first shepherd with a hook and a little flock of sheep. Life’s funny sometimes.
This is amazing to me how this all worked together to a mouth watering ending of desiring to eat the whole thing! You are very patient and I was surprised John said no thanks but not surprised that after that bite he wanted more I wanted to dive right into the screen very very nice job…….
How wonderful that you were able to have the opportunity to meet your internet friend on the other side of the world. Those sorts of meetings don’t happen very often! And I love the look of your crescent rolls. How clever are you! Amazing! They look so golden and delicious and I bet they were great straight from the oven xx
Maureen you are SUCH a passionate and inspiring cook – such a beautiful recipe – I bet they pull apart beautifully and your photos and presentation are sublime.
I enjoy it all and I want to EAT it!
Thanks, Kylie, I really want to cook together one day. I’m very central in Minyama. Come on over!
What an awesome trip to Bulgaria you must have had. Also,pretty cool that you got some face time with your internet friend.
Regarding your crescents, I cannot see how John wouldn’t have caved in seeing this delicious pastry. They do look like a new addiction for me. Thanks for sharing this winner-yum!
I’m so glad you decided to make the recipe 🙂 And that you liked it too! Thank you!
I think you’ve made the pitka really beautiful and adding the sugar on top is a great addition! (In fact, it’s something often done for the kozunaks in Bulgaria.)
And I’m crossing fingers you manage to get to the wedding this summer 🙂
Claudie you are my bread hero ! I’ll never make Pitka without thinking of you. 🙂
They kinda look like croissants!
So cool! That looks insane good!! Grown up monkey bread
How pretty! I’m so impressed when I see great looking bread. Mine never turns out that good.
I just read Greg’s comment–I have stayed at Boulders, too! 🙂 This post just prompted a conversation with my husband that there is so much of the world yet to see. That picture is beautiful–and so are your pitkas. I can imagine all the slipping around with all that butter and honey. Great job, though, and what a nice tribute to your friends.
I’ve made butter only once–I’m so impressed that you make your own every week!
BTW, the plugin is working great! It doesn’t really need me, that’s the best part! I just need to play around with using other colors now. Thanks again for a wonderful plugin! 🙂
Thanks for sharing the story and the recipe for this amazing looking and very unique bread! I would sure love to try it!
Delightful post! I’ve never made these so I’ve never had exactly the same kitchen experience that you had, but I can relate – I’ve done other things that were equally messy and ridiculous. And they sound wonderful – well worth the trouble they gave you. Thanks so much – really enjoyed this.
I liked your story. lol a slap in the face.
Learned english too through chat rooms, thats why I love the internet u can just learn anything if u want to!
Your bulgarian bread looks wonderful Maureen, so appetizing. I am sure your friend would be honored by your bread and I guesse impressed by your skills!
thanks for sharing, hope u had a nice weekend!
Helene, I spoke with Hristo on IM last night and he said he felt like a celebrity. 🙂 He’s such a clever young man.
Helene, I think it’s so cool that you learned to speak English in a chatroom. How many Americans or Australians would do that? Maybe we’re lazy 🙂
Maureen, wow this bread looks fabulous!
this looks incredible Maureen! I must make this immediately.
Craving some of this honey and butter drenched bread right about now. Somehow after reading this post, I don’t think a salad for lunch is going to cut it anymore!!!
Maureen, what a trip! I love that you’re recreating some of it with a recipe. Isn’t it amazing how you can re-experience your trip again and again with food? So much fun!
Mikaela, I’m always harping about food memories. I really believe in it. I eat Borscht and I think of Yuri and his wife who made that for us in Ukraine. I eat pork stuffing in a turkey and think of my grandmother who made it every Thanksgiving growing up. Then there’s my mother’s famous dishes and the things I made for my kids that they loved. I could go on boringly like this for hours. LOL Ahh food memories.
i can sense the delicious bread here 🙂 so yummy
Latest: Innovative Chinese Buns
What a wonderful looking bread! I’ve never heard of this bread before but it looks just so delicious! I just made croissants actually! But I’m definitely loving the “share and tear” concept! The honey looks gorgeous too!!
Hi Maureen,
This bread looks incredible! You truly are a superb baker. Love it.
I swear I made a comment, but it didn’t take….blurgh! Seriously this bread is making me drool….I want to ripe a piece off now!!! It looks sooooo fun to make too, love that:-) Beautiful, Hugs, Terra
Sure sounds like you had a terrific trip to Bulgaria! The bread looks lovely. I can’t bake with yeast at all. You did a fantastic job maureen.
This is such a beautiful bread, Maureen!
Oh my, Maureen, big, fat crescents filled with honey butter? I love the name Bulgarian Pitka Bread, but may I rename them MANNA? These are definitely on my ‘to make soon’ list..they’re just beyond words. BTW, when is YOUR book coming out? Loved the story..your posts are always so fun to read!
Oh my that looks divine! I would have eaten the whole thing in no time.
What a gorgeous dish! I was wondering how you got the shape and love that its a combination of smaller ones that make it look so good. Love the flavour combination too. Yum!
I said it on Claudie’s blog and I’ll say it again…this loaf is SPECTACULAR! I’m pretty sure it’s going to be an Easter must-have.
This picture just took my breath away, it is so beautiful and I am just imagining all those flaky layers, WOW, WOW, WOW!!
What a wonderful story! I enjoyed it from beginning to end. The crescent roll bread loaf is beautiful and I can only imagine the taste. What a trip that must have been…and to be taken in by the locals is the best way to experience a country. I do hope you get to go back for the wedding.
Sarah, that’s the nicest compliment ever. Thanks heaps. I do love to travel and I always try to hook up with someone local. My best memory is finding a carriage driver in Havana who invited us to his home for dinner – complete with Santeria altar. LOL I wouldn’t have missed it for the world.
Dear Maureen,
This bread looks pretty good but being a non-baker, I’m pretty intimidated by the process.
Bread is really easy to make. People say it’s difficult so they can look clever. 🙂
Maureen, This looks out of this world!!!!!
This is absolutely FANTASTIC! And what a fun experience (the trip). I was laughing right along with you reading about your slipping and sliding. It sounds like it was all worth it! Sailor talk and all 😉 I would love to try making (and of course, eating) this! I hope you’ll drop by and share it w/ BYOB-Bake Your Own Bread this month – it’s just a stunner.
Love your photography as much as the recipes you have posted
Fantastic! Brilliant! Delicious! Extraordinary “simple”! OK, I am running out of words. Perfect! My grandmother use to make something similar to it, and your post brought many good memories. Thanks! Saving this recipe.
Oh wow, I can’t wait to try these! I think we’ll make it a project with my 3yo – she’ll love “painting” the butter and rolling triangles. I dare say we’ll hav our own “Lucille Ball” moments 😉
I never thought I was a bread artist but hey, have brush will paint.
Maureen, thank you for sharing the story and the recipe. Your bread looks great, and sounds like it was even better with the honey butter!
OMG, this Bulgarian Pitka bread is GORGEOUS! I’m drooling! Can you ship me some..please!
Sara, I would bake anything for you if I could follow you on holidays 🙂
Hi Maureen! Drool…. your bread looks super delicious. Even it takes some time to make, it’s so worth it at the end when we see the outcome! I’ll be thrilled if this was in front of me! Very gorgeous bread indeed.
This bread sounds amazing and it is so beautiful! I would love it as the centerpiece of my Easter brunch table! I wish I could try some right now :)!
I love how this bread looks and it seems pretty soft and flaky like a croissant, it’s now on my bread list
Gorgeous bread Maureen!!!
I am sure I can eat the whole loaf in a sitting…..
I really enjoyed reading this post, I too have made some great great friends online.
I am sure it must have been great to meet your friend in person; right.
This looks unbelievable. I’ve never seen anything like this before…but I haven’t done much traveling. It’s on the bucket list 🙂
Maureen, that is one of the most gorgeous breads I have seen in a very long time. Great photos explaining exactly how to make it. Sounds like you had a wonderful trip to Bulgaria. I don´t know anything about the food but on foot of this bread and willing to investigate further. Wow!
Wow. This is so beautiful!
do you even realize how amazing this looks? how professional and beautiful and time consuming and just breathtaking- do you even realize? 🙂
LOL uhh.. it wasn’t perfect. I’ll make a perfect one next time. I have practice.
Hi Maureen! Something for you is waiting on my blog http://www.italianinthemidwest.com/2012/03/burger-bun.html
You are SO sweet, thank you very much. I really appreciate your thoughtfulness. I told you on your blog too. 🙂
AMAZING bread! And amazing experience I might add… hehehehehe I wish we were neighbours… I would have love to help you eating this pitka!!!
Oh Manu, I wish we were neighbours! Imagine the food we’d be eating!
This looks so flaky, warm, and delicious!!!
The pitka bread is to die for, it is making me so hungry. I would take my time to peel each layer and enjoy every bite.
Wow, this is simply stunning and what a great story too.
What an amazing sweet bread concoction. I can just taste the butter and honey in my mouth … in my imagination, of course. I thought of adding cinnamon, ground nuts etc but it doesn’t really need them, does it? It’s perfect just as it is.
G’day! The bread looks AMAZING and LOVE your photo, Maureen, true!
I am wondering if the bread buns could be steamed like at me recent Tibetan Cooking Demo too?
Cheers! Joanne
I am in the process of making this bread for my daughters wedding this weekend. She was born in Bulgaria and it is a surprise to her along with Bulgarian singers who will sing traditional Bulgarian songs at the reception. I hope that it does out good so all the guests will like it. I wanted to bring a bit of Bulgaria tradition to celebrate her wedding here in America. Wish me luck!
Charlene! what a wonderful mother you are! I found this bread to be a stickler to make. It slid everywhere and the kitchen looked like a disaster but the bread was wonderful. 🙂 Good luck!
Hi there! I wanted to pin a photo of any of the pitka pics but Pinterest is telling me that they are too small to pin. Could you please fix this? Thank you. They look sooooo delicious!
I’m not sure why they’d say that.. the pics of the pitka are the same size as all of my other photos. Must be a glitch. 🙂 They WERE delicious.