After making the paprika pogacsa, I had to bake the classical one, which is actually my favorite. It is a lot more moist, buttery and that glossiness on the top is just so satisfying. It also breaks in layers so I find it very… meditative to eat :D.
Here’s how to make it!
Classical pogacsa
Servings: ~16 pieces
Waiting time: 25 min
Baking time: 25 min
Ingredients
- 400 g of flour
- 125 g of butter
- 25 g of yeast
- 200 ml of sour cream/yogurt
- 10 g salt
- a little sugar for the yeast
- 1 egg
- a bit of milk for the yeast (25 ml)
- 2 extra tbsp of yogurt for the top
Directions
- In the lukewarm milk, dissolve a teaspoon of sugar and the yeast.
- In a big bowl mix the flour with the salt, add the yogurt, the room temperature butter and the egg. Reserve a bit of the egg for brushing on the top.
- Add the proofed yeast mixture.
- Mix well and knead for 2-3 min. The dough is pretty soft so you can use a bit of flour for kneading.
- Let the dough rest for 10 min.
- After that, roll it in a big rectangular and fold it once.
- Let it rest for 15 min.
- Roll it again in a rectangular (do not undo the previous fold) and then fold it again once, so that the dough is 1.5-2 cm tall.
- Make some cuts in diagonal like in the picture for a nicer style.
- Choose the size you want and with a glass/moka filter start cutting circles out of the dough. You can rub the glass in a bit of flour.
- Mix the reserved egg with 2 tbsps of yogurt and brush it on the top of the circles.
- Bake it at 175 C for 25 min.
- Serve it immediately or the second/third day. The best is to store it in a towel.
