Pogácsa

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the lukewarm milk, granulated sugar, and fresh yeast. Stir gently and let it sit for about 5-10 minutes until the yeast is frothy.

   Ca. 10 min.

   Kokkens note: Ensure your milk is not too hot, or it will kill the yeast.

2. 2

   In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter to the flour mixture.

   Ca. 2 min.

   Kokkens note: Keep the butter very cold for a flakier dough.

3. 3

   Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse crumbs.

   Ca. 5 min.

4. 4

   Make a well in the center of the flour mixture and pour in the activated yeast mixture and the sour cream.

   Ca. 1 min.

5. 5

   Mix the ingredients with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

   Ca. 3 min.

6. 6

   Knead the dough gently for a few minutes until it comes together and is smooth. Avoid overworking the dough.

   Ca. 5 min.

7. 7

   Roll the dough into a rectangular shape, about 1-inch thick. Fold the dough into thirds, like a letter.

   Ca. 2 min.

   Kokkens note: This folding technique helps create flaky layers.

8. 8

   Rotate the dough 90 degrees, then roll it out again into a rectangle and fold it into thirds. Repeat this process two more times for a total of three folds.

   Ca. 6 min.

9. 9

   Wrap the folded dough in plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour.

   Ca. 30 min.

   Kokkens note: Chilling the dough makes it easier to work with and enhances flakiness.

10. 10

    Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

    Ca. 15 min.

11. 11

    On a lightly floured surface, roll out the chilled dough to about 1/2-inch thickness.

    Ca. 2 min.

12. 12

    Using a 1.5-inch round cookie cutter or a small glass, cut out the pogácsa. Gather the scraps, gently re-roll, and cut more.

    Ca. 5 min.

    Kokkens note: Try not to overwork the scraps when re-rolling.

13. 13

    Place the cut pogácsa on the prepared baking sheet, leaving some space between them.

    Ca. 2 min.

14. 14

    Brush the tops of each pogácsa with the beaten egg.

    Ca. 2 min.

    Kokkens note: An egg wash gives them a beautiful golden-brown color.

15. 15

    Sprinkle the grated cheddar cheese generously over the tops of the pogácsa.

    Ca. 1 min.

16. 16

    Bake for 20-25 minutes, or until golden brown and puffed up.

    Ca. 25 min.

    Kokkens note: Keep an eye on them to prevent over-browning.

17. 17

    Remove from the oven and let them cool slightly on a wire rack before serving.

    Ca. 5 min.