To prepare these delicious pogăcele, we start by dissolving 50 grams of fresh yeast in 300 milliliters of lukewarm milk. Once the yeast has completely dissolved, we let the mixture rise for about 10-15 minutes, until a foam forms on the surface. In the meantime, we take care of the potatoes: we boil them with their skins on, to preserve their flavor and nutrients, then we mash them well, making sure there are no large pieces left.
In a generous bowl, we put 1 kilogram of flour, to which we add the yeast mixture, 4 teaspoons of salt, the mashed potatoes, and 300 milliliters of oil. We start kneading the dough patiently until it becomes homogeneous and elastic. This process can take between 10-15 minutes. Once the dough has been kneaded, we cover it with a damp towel and let it rise in a warm place for about an hour, or until it doubles in volume.
After the dough has risen, we melt 100 grams of margarine and prepare to form the pogăcele. We roll out the dough on a surface sprinkled with flour, making sure the thickness is about the size of a finger. We spread some of the dough with the melted margarine and generously sprinkle with grated cheese. This is where the folding technique comes in: we take the bottom part of the dough and bring it up, then we bring the top part down, thus forming three layers.
After obtaining a folded strip, we fold the bottom part over the top part, and then we bring the right edge to the middle, placing the rest of the dough underneath. This folding process helps create fine and fluffy layers in the pogăcele. We let the folded dough rest for 15 minutes, after which we repeat the process of spreading and sprinkling with cheese. After the second 15-minute rest, we roll out the dough again, cut out round shapes using a cutter, and then place the pogăcele on a baking tray lined with parchment paper.
We brush each pogăcel with beaten egg to achieve a golden and appetizing crust. We preheat the oven to maximum heat for 10 minutes, then we place the tray with pogăcele in and bake them on high heat for 10 minutes, after which we reduce the temperature to medium, continuing to bake until they become golden and fluffy. After baking, we take the pogăcele out of the oven and cover them to retain their warmth and moisture. These pogăcele are incredibly fluffy and light, perfectly suited for any meal, whether served plain or with various fillings. Enjoy your meal!
In a generous bowl, we put 1 kilogram of flour, to which we add the yeast mixture, 4 teaspoons of salt, the mashed potatoes, and 300 milliliters of oil. We start kneading the dough patiently until it becomes homogeneous and elastic. This process can take between 10-15 minutes. Once the dough has been kneaded, we cover it with a damp towel and let it rise in a warm place for about an hour, or until it doubles in volume.
After the dough has risen, we melt 100 grams of margarine and prepare to form the pogăcele. We roll out the dough on a surface sprinkled with flour, making sure the thickness is about the size of a finger. We spread some of the dough with the melted margarine and generously sprinkle with grated cheese. This is where the folding technique comes in: we take the bottom part of the dough and bring it up, then we bring the top part down, thus forming three layers.
After obtaining a folded strip, we fold the bottom part over the top part, and then we bring the right edge to the middle, placing the rest of the dough underneath. This folding process helps create fine and fluffy layers in the pogăcele. We let the folded dough rest for 15 minutes, after which we repeat the process of spreading and sprinkling with cheese. After the second 15-minute rest, we roll out the dough again, cut out round shapes using a cutter, and then place the pogăcele on a baking tray lined with parchment paper.
We brush each pogăcel with beaten egg to achieve a golden and appetizing crust. We preheat the oven to maximum heat for 10 minutes, then we place the tray with pogăcele in and bake them on high heat for 10 minutes, after which we reduce the temperature to medium, continuing to bake until they become golden and fluffy. After baking, we take the pogăcele out of the oven and cover them to retain their warmth and moisture. These pogăcele are incredibly fluffy and light, perfectly suited for any meal, whether served plain or with various fillings. Enjoy your meal!
Ingredients
1 kg flour, 500 g potatoes, 300 g grated cheese, 500 ml milk, 50 g yeast, 300 ml oil, 4 teaspoons salt, 100 g butter (for greasing the dough), 1 egg