I have made cumin pogăcele several times, starting from a recipe that I slightly modified. I've always felt that the dough comes out a bit small, so I increased the amount of milk and flour a little. I replaced the oil with butter because I prefer the more tender texture. They always disappear quickly from the tray.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 20 minutes
Rising time: 40 minutes
Baking time: 20 minutes
Servings: 35-40 small pieces, depending on the diameter of the shape
Difficulty: easy to medium
Recipe type: savory snack, suitable for guests or lunch boxes
Ingredients
500 g white flour
200 ml milk
75 g butter (at room temperature)
1 egg
1 cube of fresh yeast (approx. 25 g)
1 teaspoon sugar
1 teaspoon salt
1 egg yolk + 1 tablespoon milk (for brushing)
2 tablespoons cumin (for sprinkling on top)
Preparation method
1. Put the yeast in a small cup, add the sugar, and mix until it liquefies slightly. Incorporate 2-3 tablespoons of warm milk and 2 tablespoons of flour, then let the mixture sit until it doubles in volume. This usually takes about 10-15 minutes.
2. In a large bowl, mix the flour with the salt. Cut the butter into small pieces and add it to the flour. Separately, beat the egg and mix it with the rest of the milk. Pour this mixture over the flour and butter.
3. When the yeast has risen, pour it over the ingredients in the bowl. Mix everything by hand or with a spoon until a dough forms.
4. Knead the dough for 5-10 minutes until it becomes elastic and no longer sticks to your hands. If necessary, you can add a little flour.
5. Cover the bowl with a clean towel and let it rise in a warm place for about 40 minutes, until it doubles in volume.
6. Prepare the work surface with a little flour. Take the dough out and roll it out into a rectangular sheet about 1 cm thick.
7. Fold the sheet in half, roll it out again, and repeat the procedure once more. This step makes the pogăcele slightly layered.
8. Cut out round shapes using a small glass (shot glass or a small glass). Place them on a tray lined with baking paper, leaving a little space between them.
9. Mix the egg yolk with 1 tablespoon of milk and brush each pogăcea on top. Sprinkle cumin seeds on top, to taste.
10. Bake in a preheated oven at 180°C for about 20 minutes or until they turn golden.
Why I make the recipe often
I like it because it’s quick, doesn’t require complicated ingredients, and the pogăcele hold up well for a few days. They can be taken on the go and do not dry out easily. They have a tender texture and the cumin flavor is balanced. They can be easily made in advance for events or visits.
Tips and variations
Tips
Use butter at room temperature for easy incorporation.
If you don’t have fresh yeast, you can use dry yeast (approx. 7-8 g), activated in the same way.
Always check the dough texture: it should not be too soft, but also not too hard.
Do not let the dough rise too long, as it will become too airy and the pogăcele will not be tender.
Substitutions
Cumin can be replaced with sesame or poppy seeds for a different flavor.
You can use margarine instead of butter, but the texture will be slightly different.
If you don’t have milk, warm water works, but the taste will be simpler.
Variations
For an extra flavor, you can add a little grated cheese directly into the dough.
If you want them to be crunchier, bake them a little longer (watch the color so they don’t burn).
They can also be cut into square shapes if you prefer not to use a glass.
Serving ideas
They are good plain, as a snack, alongside tea or savory coffee.
They can be served with cream soups or on platters with cheeses.
They are suitable for parties, being small and easy to grab from the tray.
Frequently asked questions
1. What do I do if the dough is too soft?
Add a tablespoon of flour at a time, kneading each time until it reaches the right consistency.
2. Can I use dry yeast?
Yes, 7-8 g of dry yeast is sufficient. Hydrate it in warm milk with sugar and flour, just like fresh yeast.
3. How much cumin should I use if I’m not a fan?
You can sprinkle just a little or even skip the cumin. It doesn’t affect the base recipe.
4. Can the pogăcele be frozen?
They don’t come out as well after freezing. They are better fresh or kept at room temperature.
5. Can I make the pogăcele larger?
Yes, but adjust the baking time, especially if you’ve doubled the diameter. Make sure they are well-baked in the middle.
Nutritional values
Approximately, one pogăcea (out of 40 pieces) has about 55-60 kcal, with about 2 g fat, 8 g carbohydrates, 1.5 g protein. Values are approximate and depend on size, as well as how much fat is used for brushing and how many seeds are added. This type of dough is not rich in protein or fiber.
Storage and reheating
They keep for 3-4 days in an airtight container at room temperature. They remain tender. If you want to reheat them, put them in the preheated oven for a few minutes (not in the microwave, as they will soften too much).
I do not recommend storing in the refrigerator or freezing, as they lose their texture.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 20 minutes
Rising time: 40 minutes
Baking time: 20 minutes
Servings: 35-40 small pieces, depending on the diameter of the shape
Difficulty: easy to medium
Recipe type: savory snack, suitable for guests or lunch boxes
Ingredients
500 g white flour
200 ml milk
75 g butter (at room temperature)
1 egg
1 cube of fresh yeast (approx. 25 g)
1 teaspoon sugar
1 teaspoon salt
1 egg yolk + 1 tablespoon milk (for brushing)
2 tablespoons cumin (for sprinkling on top)
Preparation method
1. Put the yeast in a small cup, add the sugar, and mix until it liquefies slightly. Incorporate 2-3 tablespoons of warm milk and 2 tablespoons of flour, then let the mixture sit until it doubles in volume. This usually takes about 10-15 minutes.
2. In a large bowl, mix the flour with the salt. Cut the butter into small pieces and add it to the flour. Separately, beat the egg and mix it with the rest of the milk. Pour this mixture over the flour and butter.
3. When the yeast has risen, pour it over the ingredients in the bowl. Mix everything by hand or with a spoon until a dough forms.
4. Knead the dough for 5-10 minutes until it becomes elastic and no longer sticks to your hands. If necessary, you can add a little flour.
5. Cover the bowl with a clean towel and let it rise in a warm place for about 40 minutes, until it doubles in volume.
6. Prepare the work surface with a little flour. Take the dough out and roll it out into a rectangular sheet about 1 cm thick.
7. Fold the sheet in half, roll it out again, and repeat the procedure once more. This step makes the pogăcele slightly layered.
8. Cut out round shapes using a small glass (shot glass or a small glass). Place them on a tray lined with baking paper, leaving a little space between them.
9. Mix the egg yolk with 1 tablespoon of milk and brush each pogăcea on top. Sprinkle cumin seeds on top, to taste.
10. Bake in a preheated oven at 180°C for about 20 minutes or until they turn golden.
Why I make the recipe often
I like it because it’s quick, doesn’t require complicated ingredients, and the pogăcele hold up well for a few days. They can be taken on the go and do not dry out easily. They have a tender texture and the cumin flavor is balanced. They can be easily made in advance for events or visits.
Tips and variations
Tips
Use butter at room temperature for easy incorporation.
If you don’t have fresh yeast, you can use dry yeast (approx. 7-8 g), activated in the same way.
Always check the dough texture: it should not be too soft, but also not too hard.
Do not let the dough rise too long, as it will become too airy and the pogăcele will not be tender.
Substitutions
Cumin can be replaced with sesame or poppy seeds for a different flavor.
You can use margarine instead of butter, but the texture will be slightly different.
If you don’t have milk, warm water works, but the taste will be simpler.
Variations
For an extra flavor, you can add a little grated cheese directly into the dough.
If you want them to be crunchier, bake them a little longer (watch the color so they don’t burn).
They can also be cut into square shapes if you prefer not to use a glass.
Serving ideas
They are good plain, as a snack, alongside tea or savory coffee.
They can be served with cream soups or on platters with cheeses.
They are suitable for parties, being small and easy to grab from the tray.
Frequently asked questions
1. What do I do if the dough is too soft?
Add a tablespoon of flour at a time, kneading each time until it reaches the right consistency.
2. Can I use dry yeast?
Yes, 7-8 g of dry yeast is sufficient. Hydrate it in warm milk with sugar and flour, just like fresh yeast.
3. How much cumin should I use if I’m not a fan?
You can sprinkle just a little or even skip the cumin. It doesn’t affect the base recipe.
4. Can the pogăcele be frozen?
They don’t come out as well after freezing. They are better fresh or kept at room temperature.
5. Can I make the pogăcele larger?
Yes, but adjust the baking time, especially if you’ve doubled the diameter. Make sure they are well-baked in the middle.
Nutritional values
Approximately, one pogăcea (out of 40 pieces) has about 55-60 kcal, with about 2 g fat, 8 g carbohydrates, 1.5 g protein. Values are approximate and depend on size, as well as how much fat is used for brushing and how many seeds are added. This type of dough is not rich in protein or fiber.
Storage and reheating
They keep for 3-4 days in an airtight container at room temperature. They remain tender. If you want to reheat them, put them in the preheated oven for a few minutes (not in the microwave, as they will soften too much).
I do not recommend storing in the refrigerator or freezing, as they lose their texture.