Lia's Pogace

Pogacele a la Lia - A Flavorful Delicacy

Pogacele are a traditional delicacy known for its soft texture and delightful flavors. Today, I will present a special variant called "Pogacele a la Lia," inspired by a talented friend's recipe. These pogacele are infused with fresh wild garlic, offering a unique and refreshing taste. Perfect to be served as appetizers on various occasions or simply to enjoy a delicious snack at home.

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 30-40 pogacele

Necessary ingredients:

- 1200 g white flour
- 400 ml warm milk
- 300 g melted lard (not hot)
- 3 teaspoons salt
- 2 teaspoons sugar
- 3 large bunches of fresh wild garlic, finely chopped
- 5 egg yolks
- 1 cube of fresh yeast
- 1 egg white (for brushing)
- 100 g grated cheese (optional)
- Caraway seeds (optional, for decoration)

Step-by-step preparation:

1. Preparing the ingredients: Make sure you have all the ingredients at room temperature. This will help activate the yeast and achieve a well-risen dough. Finely chop the wild garlic to incorporate it evenly into the dough.

2. Activating the yeast: In a small bowl, crumble the yeast cube and add one teaspoon of sugar. Pour in 100 ml of warm milk and mix gently. Let it sit for 10-15 minutes until the mixture becomes foamy.

3. Mixing the ingredients: In the bread machine bowl (or a large bowl if kneading by hand), add the remaining warm milk, egg yolks, salt, melted lard (which should be warm, not hot), wild garlic, and the activated yeast. Mix well.

4. Incorporating the flour: Start adding the flour gradually, mixing continuously. It is important to use quality flour to achieve the best texture. If the bread machine cannot handle the amount, feel free to remove some dough to knead by hand.

5. Kneading the dough: Select the dough program, or if you don’t have a bread machine, knead the dough by hand for about 10 minutes until it becomes elastic and smooth. Place the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, until it doubles in volume.

6. Shaping the pogacele: After the dough has risen, remove it from the bowl and divide it into equal-sized pieces. Roll each piece on a floured surface, forming a sheet about 3-4 cm thick. Use a glass or round cutter to cut out the pogacele.

7. Second fermentation: Place the pogacele on a baking tray lined with parchment paper, leaving some space between them. Cover them with a towel and let them rise again for 30-40 minutes.

8. Brushing and decorating: Preheat the oven to 180°C (350°F). Brush each pogacele with beaten egg white. If desired, sprinkle some grated cheese and caraway seeds on top for added flavor.

9. Baking: Place the tray in the preheated oven and bake for 25-30 minutes, until the pogacele turn golden and fluffy. The aroma will be irresistible, making you eager to enjoy them.

10. Serving: Let the pogacele cool slightly before serving. They are delicious both warm and at room temperature. They can be served plain or with a cheese or flavored butter spread.

Useful tips:

- Cheese variant: You can add telemea or feta cheese to the dough to enrich the flavor.
- For guests: If you don’t have guests, a good idea is to make only half of the mixture.
- Storage: The pogacele can be kept in an airtight container at room temperature for 2-3 days or can be frozen to enjoy later.

Nutritional benefits: These pogacele contain wild garlic, a plant with antioxidant properties that helps strengthen the immune system. Additionally, lard and egg yolks provide a good source of healthy fats.

Estimated calories: One pogacele contains approximately 90-110 calories, depending on the added ingredients.

Frequently asked questions:

1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast, but you will need about 7 g. Mix it directly into the flour.
2. What else can I add to the dough? Experiment with spices or herbs, such as dill or thyme, to create a personalized variant.
3. Can I make the pogacele gluten-free? Yes, you can use gluten-free flour, but it is important to check the proportions and add a binding agent, such as xanthan gum.

I hope you will try this recipe and that Pogacele a la Lia will become a favorite in your home. Enjoy your meal!