Pogaca

Ingredients for 1 servings:

• 4 jars of flour
• ½ cube of yeast, or 1 packet of dry yeast
• 1 jar milk, lukewarm
• 1 small jar of oil, equivalent to about 1/8 l
• ½ tsp butter
• 1 egg(s)
• 1 pinch(s) of sugar
• 150 g feta cheese
• 75 g cheese, Gouda or Emmental, to taste
• ½ bunch parsley, finely chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 5 minutes

filled yeast rolls, for 12 pieces

Dough: Place flour and salt in a bowl and make a well in the center. Crumble the yeast into the well, add the lukewarm milk and sugar. Stir in the milk with your fingers, dissolving the yeast as much as possible. Add the oil, egg whites, and butter to the well and start kneading the dough from the center. I always do this with my fingers, using circular motions, until the flour thickens it, then I begin kneading. If necessary, add a little lukewarm water or flour, depending on the consistency. The dough shouldn’t be sticky; it should be a nice, smooth dough. We describe this consistency as “earlobe-soft.” Form a large ball and let the dough rise in a warm place for about 1-2 hours. Meanwhile, prepare the filling: Mash the feta in a small bowl with a fork, add the Gouda or Emmental cheese, torn into small strips, and the parsley. Stir vigorously with a fork. After the rising time, form small dough balls, spread them out on the palm of your hand, and flatten them. Place the filling in the center and fold them in on all sides, forming a ball. Don’t overfill, and seal the filled balls well, as otherwise the filling might leak out during baking! Place the balls on a baking tray lined with baking paper, flatten them slightly if necessary, brush with egg yolk, and sprinkle with sesame seeds and/or black cumin seeds if desired. Bake at 200°C (convection oven) for about 15-25 minutes. The pogaca should be lightly golden. Tip: You can also make the pogaca without filling, or with minced meat (fry the minced meat with onion and season), or with potato filling (mash the jacket potatoes with a fork and season with salt and paprika); it tastes just as good.