1⁄2 cup homo milk, heated to 110 degrees F to 115 degrees F
2 teaspoons active dry yeast
1⁄2 teaspoon sugar
4 cups all-purpose flour
5 ounces (2/3 cup) Gruyère cheese, finely shredded
1 tablespoon salt
14 tablespoons unsalted butter, softened (1 & 1/4 cup)
1⁄2 cup sour cream
1-3 egg yolk
Gruyère cheese, finely shredded
1 Large bowl
Several other bowls
Measuring cups & spoons
1 Small plate for butter, cut up evenly for dough
Knife for the cross hatch pattern
Pastry dough brush, mixer, cutters
- In a large bowl, combine milk, yeast and sugar and let stand until yeast is activated, about 15 minutes.
- Add flour, cheese, salt, eggs, butter, and sour cream to the yeast mixture. Using a wooden spoon, mix all the ingredients together at first, then use your hands to keep mixing. The dough should be smooth and not sticky.
- Transfer the dough to a lightly floured counter and knead for 8 minutes.
- Roll dough to about a 1/4 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Grate cheese on top, and cut out rounds with a 1 to 1 1/2 inch cutter.
- Arrange circles in rows on a parchment-lined baking sheet, 1/4 inch apart. Bake at 400’F for about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight.
- Pogacsa may also be frozen up to 1 month. Thaw and reheat at 225 degrees F for 20 minutes.
- The dough does not require kneading, but the fluffier and full of air they are, the better, for me.
- A shot glass and Cognac glass or Brandy Sniffer, make great dough cutters for Pogacsa.
- Remember to have some fun with the left over dough, for whatever the occasion. Either Easter, or just to make cool faces.