Salty cookies
Great grandma's secret potato “pogácsa”
Ingredients
1 teaspoon of
sugar
70 ml lukewarm
Mizo milk (2.8%)
2,5 dkg
fresh yeast
41 dkg + a little for the stretching
flour
3 teaspoons of
salt
60 dkg boiled
mashed potatoes
25 dkg
Mizo butter
1
egg yolk
1
egg
optional
Mizo Trappist cheese
Instructions:
Dissolve the sugar in the milk, add the yeast and stir. Knead into a soft dough with the other ingredients - if necessary, add a little more flour while kneading. Rise for 1 hour until the dough doubles.
On a floured board, stretch it to 1/2 cm thin and fold it in half, then in half from the right and left, to make 6 layers. Stretch out the folded dough to a thickness of about 2 cm. Cut the dough into medium sized “pogácsa” cakes and line them up on a baking tray lined with parchment paper, not too close to each other. Brush the tops with the lightly beaten egg and sprinkle with grated cheese to taste. Leave to rest in the tray for 10 minutes, then bake in a preheated oven at 190°C for 20-30 minutes.