Greaves Pogatschen, 2nd variant

Ingredients for 4 servings:

• 150 g cracklings, finely chopped or lean, roasted ham cubes
• 150 g flour
• 2 tbsp milk, lukewarm
• 20 g yeast
• 2 tbsp sour cream
• 2 tbsp wine
• 1 egg(s)
• 1 tbsp parsley, chopped
• Flour for the work surface and for kneading
• 1 egg yolk for brushing

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 15 minutes

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Dissolve the yeast in lukewarm milk and stir in a little flour to make a pre-dough. Sprinkle the pre-dough with a little flour, cover, and let it rise at a maximum of 40°C until cracks appear on the surface. Mix the sour cream with the egg, wine, and 1 tablespoon of chopped parsley well. Add the pre-dough, cracklings, and remaining flour and beat into a smooth dough. Cover the yeast dough and let it rise in a warm place for about 20 minutes. Beat the dough again and let it rise for another 20 minutes. Preheat oven to about 200°C (top/bottom heat). Line a baking tray with baking paper. Roll out the dough on a floured surface until it is finger-thick. Cut out discs (approx. 5 cm in diameter), place on the baking tray, brush with beaten egg yolk, and let it rise for another 15 minutes. Bake the Pogatschen in the preheated oven for about 20 minutes until golden brown. The pogache tastes best when still lukewarm with wine or beer.