John Myers
Contents
show
Simit Pogaca
The perfect simit pogaca recipe with a picture and simple step-by-step instructions.
dough
- 130 ml Milk lukewarm
- 130 ml Lukewarm water
- 130 ml Sunflower oil
- 100 g Melted butter
- 1 cube Yeast fresh
- 2 tbsp Sugar
- 1 tsp Salt
- 1 Egg
- 600 g Flour
filling
- 300 g White cheese or feta
For outside
- 150 g Sesame
- 1 tbsp Grape syrup
- 250 ml. Lukewarm water
dough
- Put the milk and water in a bowl and dissolve the yeast in it. Add sugar, stir and wait approx. 10 minutes. Then add the oil, butter and egg and stir. Finally add salt and flour and knead into a soft, no longer sticky dough. Cover and let rise for about 40 minutes.
filling
- Crumble the cheese and set it aside.
For outside
- Put the sesame seeds in a pan and fry them without fat, the sesame seeds should take on a color and begin to smell. Then decant and set aside.
- Dissolve the syrup in the water and set aside. If you don’t have grape syrup, you can also use sugar beet syrup.
So it goes on
- Remove pieces from the dough that are roughly the size of a small tangerine. Press this piece flat on the palm of your hand and put a heaped teaspoon of cheese in the middle and then close it (oval).
- Then dip the dough piece in the syrup-water mixture and then roll it in the roasted sesame seeds. Place on a baking sheet lined with baking paper.
- Make three incisions on each pogaca with scissors. Bake in a preheated oven to 200 degrees, fan-assisted, for about 20-25 minutes until golden brown.
- Are freshly baked very crispy, but also taste very good the next day.
- Sorry for the poor photo quality, my camera broke and my cell phone doesn’t work the way I want it.
Facebook Comments