To prepare a delicious recipe for cheese and cheese pogăcele, we need to prepare with quality ingredients and follow each step carefully. We start by heating 100 ml of milk, being careful not to make it too hot so as not to destroy the yeast. We add a tablespoon of sugar and a pinch of salt, then integrate the 30 grams of fresh yeast. We gently mix until the yeast is completely dissolved, letting the mixture sit for a few minutes to activate the yeast.
In a large bowl, we put 600 grams of sifted flour, to which we add 200 grams of lard, cut into cubes. We use our fingers to combine the ingredients until the mixture becomes homogeneous and has a crumbly texture. Then, we pour the warm milk with yeast into this mixture, add 300 grams of cheese that we mash well, two egg yolks, and 100 milliliters of sour cream. We start kneading the composition, and in the end, we should obtain a softer dough that does not stick to our hands.
After we finish kneading, we form a ball that we cover with a clean towel and let rise in a warm place for about 30 minutes. When the dough has doubled in volume, we prepare to roll it out on a floured board. We roll out a rectangular sheet, and now comes the moment to add a touch of flavor: we sprinkle 100 grams of grated cheese over the entire surface.
We roll the sheet lengthwise, forming a log that we let rise again for another 20 minutes in a warm place. After this interval, we take the log and roll it out to a thickness of about 2 cm. We brush the surface with an egg yolk to achieve a golden and appetizing crust, then sprinkle 40 grams of grated cheese on top.
Using a 4 cm diameter cutter, we cut out pogăcele and place them on a baking tray lined with parchment paper. They will have one last rise, of about 10 minutes, before being placed in the preheated oven. Start by baking the pogăcele at high heat until they begin to rise and become fluffy, then reduce the temperature to 200 degrees Celsius and continue baking for 20-25 minutes.
When the pogăcele are golden brown and emit a tempting aroma, we take them out of the oven and let them cool slightly before enjoying them. These delights are perfect to be served at a festive meal or as an appetizer at parties. Enjoy your meal!
In a large bowl, we put 600 grams of sifted flour, to which we add 200 grams of lard, cut into cubes. We use our fingers to combine the ingredients until the mixture becomes homogeneous and has a crumbly texture. Then, we pour the warm milk with yeast into this mixture, add 300 grams of cheese that we mash well, two egg yolks, and 100 milliliters of sour cream. We start kneading the composition, and in the end, we should obtain a softer dough that does not stick to our hands.
After we finish kneading, we form a ball that we cover with a clean towel and let rise in a warm place for about 30 minutes. When the dough has doubled in volume, we prepare to roll it out on a floured board. We roll out a rectangular sheet, and now comes the moment to add a touch of flavor: we sprinkle 100 grams of grated cheese over the entire surface.
We roll the sheet lengthwise, forming a log that we let rise again for another 20 minutes in a warm place. After this interval, we take the log and roll it out to a thickness of about 2 cm. We brush the surface with an egg yolk to achieve a golden and appetizing crust, then sprinkle 40 grams of grated cheese on top.
Using a 4 cm diameter cutter, we cut out pogăcele and place them on a baking tray lined with parchment paper. They will have one last rise, of about 10 minutes, before being placed in the preheated oven. Start by baking the pogăcele at high heat until they begin to rise and become fluffy, then reduce the temperature to 200 degrees Celsius and continue baking for 20-25 minutes.
When the pogăcele are golden brown and emit a tempting aroma, we take them out of the oven and let them cool slightly before enjoying them. These delights are perfect to be served at a festive meal or as an appetizer at parties. Enjoy your meal!
Ingredients
100 ml milk, 1 tablespoon sugar, 30 g yeast, 600 g flour, 200 g lard (or 250 g margarine), 300 g sweet cow cheese (or 150 g sheep cheese and 150 g cow cheese), 3 egg yolks, 1 tablespoon salt, 100 ml sour cream, 100 g grated cheese for the dough, 40 g grated cheese to be placed on top of the pastries.