The dough for pogăcele is an essential element in preparing this delicious appetizer. Start by choosing a larger bowl that allows the dough to rise and develop. Add all the necessary ingredients for the dough: flour, yeast, salt, sugar, warm milk, and lard. Mix the ingredients well with a spatula or a wooden spoon, then move on to kneading. Kneading is a crucial step as it will develop the gluten in the dough, giving it elasticity and the desired texture. Continue kneading until the dough easily pulls away from the bowl and your hands. Once you have a smooth ball, cover it with a clean towel and let it rise in a warm place for about 30 minutes or until it doubles in volume.
For the filling of cracklings, use a meat grinder to grind the cracklings, then season the mixture with salt and pepper to taste. It is important to taste the filling to achieve the desired flavor. After you finish with the filling, divide it into two equal parts. Remove the risen dough onto a lightly floured work surface and cut it in half. Take one half of the dough and roll it out into a thin rectangular sheet, a few millimeters thick. Evenly spread the entire surface of the sheet with the crackling mixture, being careful not to leave the corners free to avoid leaking filling.
After you have spread the sheet, fold it first into thirds lengthwise, brush with a little lard, and then fold again into thirds widthwise. Now, fold everything in half and let the four dough packages rest on the work surface. This resting period is essential to allow the sheets to become more elastic. Take one package and roll it out again into a rectangular sheet about 1 cm thick. Brush the surface of the sheet with beaten egg white, adding salt and a little paprika or sweet pepper for extra flavor. Cut the dough into squares of 3-4 cm using a pastry wheel or a sharp knife, and sprinkle with cumin.
Transfer the pogăcele onto a baking tray lined with parchment paper, making sure to leave a distance of 1-2 cm between them to allow room for rising during baking. Place the tray in the preheated oven and let them bake for 20-30 minutes at a temperature of 180 degrees Celsius, or until they become golden brown and rise nicely. Once they are ready, remove the pogăcele from the oven and transfer them to a rack to cool. This appetizer can be served warm, straight from the oven, but it is just as delicious at room temperature. Stored in a cool place away from the refrigerator, pogăcele can last for 3-4 days. If you want to revitalize them, you can heat them in the microwave for 2 minutes; they will be as fresh as when you just took them out of the oven.
For the filling of cracklings, use a meat grinder to grind the cracklings, then season the mixture with salt and pepper to taste. It is important to taste the filling to achieve the desired flavor. After you finish with the filling, divide it into two equal parts. Remove the risen dough onto a lightly floured work surface and cut it in half. Take one half of the dough and roll it out into a thin rectangular sheet, a few millimeters thick. Evenly spread the entire surface of the sheet with the crackling mixture, being careful not to leave the corners free to avoid leaking filling.
After you have spread the sheet, fold it first into thirds lengthwise, brush with a little lard, and then fold again into thirds widthwise. Now, fold everything in half and let the four dough packages rest on the work surface. This resting period is essential to allow the sheets to become more elastic. Take one package and roll it out again into a rectangular sheet about 1 cm thick. Brush the surface of the sheet with beaten egg white, adding salt and a little paprika or sweet pepper for extra flavor. Cut the dough into squares of 3-4 cm using a pastry wheel or a sharp knife, and sprinkle with cumin.
Transfer the pogăcele onto a baking tray lined with parchment paper, making sure to leave a distance of 1-2 cm between them to allow room for rising during baking. Place the tray in the preheated oven and let them bake for 20-30 minutes at a temperature of 180 degrees Celsius, or until they become golden brown and rise nicely. Once they are ready, remove the pogăcele from the oven and transfer them to a rack to cool. This appetizer can be served warm, straight from the oven, but it is just as delicious at room temperature. Stored in a cool place away from the refrigerator, pogăcele can last for 3-4 days. If you want to revitalize them, you can heat them in the microwave for 2 minutes; they will be as fresh as when you just took them out of the oven.
Ingredients
For about 60 pieces (4 trays) Dough - 700 g flour - 10 g dry yeast / 30 g fresh yeast - 100 g lard*, at room temperature / other fat (butter or margarine) - 2 egg yolks - 1 teaspoon sugar - 1 teaspoon salt - 400 ml warm milk Filling of cracklings - 200 g cracklings, ground - salt - black pepper, freshly ground, to taste For finishing - lard, soft / other fat - 2 egg whites, lightly beaten with a fork and mixed with salt, paprika (sweet pepper) - cumin seeds * Use lard, the dough will be much more tender!