To prepare the delicious crumbly pogăcele, we start by gathering all the necessary ingredients and tools. It is essential to ensure that we have margarine, oil, flour, salt, and yeast on hand to avoid wasting time during the preparation process. In a large bowl, we begin by kneading the margarine well, which should be at room temperature to incorporate more easily with the oil. We then add the oil and continue kneading until the mixture becomes homogeneous and creamy.
Once we have obtained a uniform composition, we can start adding the flour gradually, mixing well to avoid lumps. It is important to use quality flour, as it will influence the final texture of the pogăcele. After incorporating the flour, we add the salt and yeast, continuing to knead the dough until it becomes elastic and no longer sticks to our hands.
After obtaining a well-kneaded dough, it is time to let it rest. This step is essential as it allows the gluten to develop, which will make the pogăcele fluffier and more enjoyable to taste. We cover the bowl with a clean towel and let the dough rest for 30 minutes in a warm place.
After this period, we prepare to shape the pogăcele. On a floured surface, we roll out the dough to a thickness of about 1-2 cm. Using a round cutter, we cut circles from the dough, which we carefully place on a baking tray lined with parchment paper. It is important to leave a small space between each pogăcel to allow them to expand during baking.
Before placing them in the oven, we can let them rest for a few minutes to activate the yeast, then we put them in a preheated oven at 180 degrees Celsius. We bake the pogăcele for 15-20 minutes or until they turn golden and the delicious aroma of baking begins to fill the air.
When they are ready, we take the tray out of the oven and let the pogăcele cool slightly on a rack to maintain their crumbly texture. These pogăcele are ideal to be served warm, alongside fresh cheese or as an appetizer at a festive meal. Enjoy them with pleasure!
Once we have obtained a uniform composition, we can start adding the flour gradually, mixing well to avoid lumps. It is important to use quality flour, as it will influence the final texture of the pogăcele. After incorporating the flour, we add the salt and yeast, continuing to knead the dough until it becomes elastic and no longer sticks to our hands.
After obtaining a well-kneaded dough, it is time to let it rest. This step is essential as it allows the gluten to develop, which will make the pogăcele fluffier and more enjoyable to taste. We cover the bowl with a clean towel and let the dough rest for 30 minutes in a warm place.
After this period, we prepare to shape the pogăcele. On a floured surface, we roll out the dough to a thickness of about 1-2 cm. Using a round cutter, we cut circles from the dough, which we carefully place on a baking tray lined with parchment paper. It is important to leave a small space between each pogăcel to allow them to expand during baking.
Before placing them in the oven, we can let them rest for a few minutes to activate the yeast, then we put them in a preheated oven at 180 degrees Celsius. We bake the pogăcele for 15-20 minutes or until they turn golden and the delicious aroma of baking begins to fill the air.
When they are ready, we take the tray out of the oven and let the pogăcele cool slightly on a rack to maintain their crumbly texture. These pogăcele are ideal to be served warm, alongside fresh cheese or as an appetizer at a festive meal. Enjoy them with pleasure!
Ingredients
250 g margarine, 1 tablespoon sugar, 3 tablespoons rum or a little rum essence, 100 ml oil, 500 g flour, 1 teaspoon baking powder, salt, 150 ml sparkling water