Pagáč: Slovak potato and bacon-stuffed yeast bread

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1. First, make the yeast starter: combine the yeast, 1 teaspoon of granulated sugar, a pinch of flour, and 50 ml of lukewarm milk in a small bowl and let the mixture become foamy. Put the semi-coarse wheat flour and salt in a large bowl, then add the oil, yeast starter, and remaining milk. Knead into a dough, cover with a kitchen towel, and let rise for 25–30 minutes.

2. For the filling, boil the potatoes in salted water, drain, and mash. Sauté the onion in a little oil, add the bacon, and cook together, then stir into the potatoes. Add the grated garlic clove, pepper, and marjoram, and mix into a smooth mash.

3. Grease a round baking pan with fat, place the dough in it, and spread the potato filling over the dough. Roll the filled dough into a coil, as you would a bun.

4. Use your hands to stretch the dough across the entire pan, all the way to the edges, and gently smooth the top.

5. Score a grid pattern on the surface with a sharp knife and let the dough rise for about 10 more minutes. Brush the top with oil.

6. Bake in an oven preheated to 180 °C (350 °F) for 35–40 minutes. Brush the baked bread with oil.

Tip: Let the potato filling cool before spreading it over the dough; warm filling would make the yeast dough soggy and harder to roll.

This recipe was translated from the Slovak original: Kysnuté pagáče plnené zemiakmi a slaninou v okrúhlej forme