To obtain the most delicious pogăcele, start by activating the yeast. In a bowl, mix the yeast with sugar, then dilute this mixture with warm milk. Mix well until the sugar completely dissolves. Cover the bowl with a clean towel and let it sit in a warm place for about 15-20 minutes, until the mixture becomes frothy, indicating that the yeast is active.
Meanwhile, in another container, sift the flour. Make a well in the middle of the flour and add the activated yeast, melted margarine, wine, and 100 ml of sour cream. Start kneading the ingredients, and if the dough seems to need more moisture, gradually add the rest of the sour cream. Knead the dough well until it becomes elastic and easy to handle, adding salt towards the end to not inhibit the yeast's activity.
Once the dough is ready, roll it out on a floured surface, forming a rectangular sheet about 1 finger thick, or about 1.5 cm. Sprinkle the coarse chopped bacon on top, add salt and pepper to taste, seasoning generously for a spicy flavor. Roll the dough into a log, making sure it is tightly rolled.
After you have formed the log, roll it out again into a rectangular sheet of 1 finger thickness. Then, fold it on the long side, bringing the edges towards the middle, so that you get a dough with three overlapping layers. Turn the dough with the folds down, cover it with plastic wrap and a towel, letting it rest for 30 minutes at room temperature.
Repeat the folding process three more times, making sure to let the dough rest between each round of folding. Finally, roll the dough out again into a thick sheet of 1 finger and cut out circles using a glass with a diameter of up to 6-7 cm. Place the circles spaced apart on a baking tray lined with parchment paper, brush them with a lightly beaten egg yolk, and sprinkle cumin on top if you want an extra aromatic note.
Don't forget to gather the leftover dough, roll it out again and cut until all the dough is used. Preheat the oven to 200 degrees Celsius and bake the pogăcele for about 20 minutes, or until they become golden and browned. After removing them from the oven, let them cool slightly on a rack. Serve them with great appetite, either warm or cold, and enjoy every bite!
Meanwhile, in another container, sift the flour. Make a well in the middle of the flour and add the activated yeast, melted margarine, wine, and 100 ml of sour cream. Start kneading the ingredients, and if the dough seems to need more moisture, gradually add the rest of the sour cream. Knead the dough well until it becomes elastic and easy to handle, adding salt towards the end to not inhibit the yeast's activity.
Once the dough is ready, roll it out on a floured surface, forming a rectangular sheet about 1 finger thick, or about 1.5 cm. Sprinkle the coarse chopped bacon on top, add salt and pepper to taste, seasoning generously for a spicy flavor. Roll the dough into a log, making sure it is tightly rolled.
After you have formed the log, roll it out again into a rectangular sheet of 1 finger thickness. Then, fold it on the long side, bringing the edges towards the middle, so that you get a dough with three overlapping layers. Turn the dough with the folds down, cover it with plastic wrap and a towel, letting it rest for 30 minutes at room temperature.
Repeat the folding process three more times, making sure to let the dough rest between each round of folding. Finally, roll the dough out again into a thick sheet of 1 finger and cut out circles using a glass with a diameter of up to 6-7 cm. Place the circles spaced apart on a baking tray lined with parchment paper, brush them with a lightly beaten egg yolk, and sprinkle cumin on top if you want an extra aromatic note.
Don't forget to gather the leftover dough, roll it out again and cut until all the dough is used. Preheat the oven to 200 degrees Celsius and bake the pogăcele for about 20 minutes, or until they become golden and browned. After removing them from the oven, let them cool slightly on a rack. Serve them with great appetite, either warm or cold, and enjoy every bite!
Ingredients
-30 g fresh yeast / 10 g dry yeast -1 teaspoon sugar -100 ml warm milk -500 g flour -100 g margarine, at room temperature -20-50 ml white wine -100-150 ml sour cream -1 teaspoon salt -400 g cracklings, coarsely chopped -salt and pepper, freshly ground -1 egg yolk for brushing -cumin seeds, for sprinkling (optional)