Kokmishka, baking Grandma's Old-fashioned Proofed Cheesy Buttery Bread: Step-By-Step Recipe

К О К М И Ш К А • KÕK-MI-SHKǍ is the renowned traditional Macedonian bread that has captured the hearts and plates of many, known for its unforgettable flavor that resonates with the rich culinary heritage of my home region. This delightful is not just any bread; it is a cheesy buttery bread that is lovingly crafted to achieve a perfect balance of flakiness and richness, making it the ideal snack for any occasion, whether it be a festive celebration, a casual gathering, or simply a cozy evening at home.

A Macedonian friend had requested this cherished recipe some time ago, which inspired me to delve into the art of making Kokmishka - a savory, cheesy, buttery bread. So here it is 😊. While it may not be my most flawless presentation, the taste was invaluable—it transported me back to my ancestral roots, evoking memories of family gatherings and traditional meals shared with loved ones. Each bite is a celebration of heritage, a tribute to the generations that have passed down this beloved recipe, and a reminder of the simple pleasures that food can bring. This recipe has been a staple on both sides of my family.

Ingredients:

500 g flour (500-700 g) *i did 500g but next time im def doing at least 700g bread flour

500 g flour to 125 ml oil + 125 ml warm water*

*(if u do 700g flour u would want to ur total liquid volume to equal 350ml)

7 - 10 g instant yeast

1 - 2 tsp sugar

2 - 3 g himalayan salt

100 g butter for brushing (or oil, unsalted)

Filling: 3 eggs, 250g white sheep milk cheese, 100g (ml) - 200g (ml) kefir

Execution Steps:

1. 1st Yeast Rise: Combine yeast, water, sugar, and a little flour, then let it sit for 15 minutes

2. Add flour, oil, and salt, and form into a ball. Allow the dough to rise until it doubles in size, or let it rest for 40 minutes to 1 hour in a warm spot

3. Cut the dough into 4 pieces. Roll each piece out to fit your deep pan, measuring 12x8 inches

4. Layering Order: Grease the pan, place a sheet of dough, add butter, filling, another sheet of dough, butter, filling, another sheet of dough, and so on

5. Let it proof once more before baking

6. Bake Kokmishka at 200°C (approximately 390°F) for 30-40 minutes or until golden brown.

   Use a 12 x 8in (31 x 21cm) baking pan.

Thanks for the Kokmishka buttery bread recipe, Mamo ~😙

Side note: Some people prefer to let the dough proof after placing it in the pan, whereas I like to proof it beforehand and afterward.

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