Salty cookies
Pogácsa with wild onion
Ingredients
1 pinch of
sugar
1/2 dl
lukewarm Mizo milk (2.8%)
2,5 dkg
fresh yeast
50 dkg
flour
25 dkg
Mizo butter
1 tablespoon of
salt
1
egg
19 dkg
Mizo sour cream (20%)
7,5 dkg
soft Mizo butter
1 bunch of
wild onion (it can be dried onion as well)
1
egg yolk
to taste
Mizo Trappist cheese
Instructions:
Dissolve the yeast in sugary milk. Crumble the butter into the flour, add the other ingredients, and then knead thoroughly. Let the soft dough rest in the refrigerator for 1 hour.
Mix the chopped wild onion with the butter.
Stretch the dough 1/2 cm thin on a floured surface. Grease the dough with half the onioned butter, then fold the top into the middle. Grease it with butter, then fold the lower part on it, and grease this part as well. Fold in the dough from two sides to the middle, then fold in half. Rest the dough for 30 minutes, then repeat the stretching, folding, resting twice more. Finally, stretch it to a finger’s thickness and cut out
pieces with a cake cutter. Place the cut pieces on a baking tray lined with parchment paper, spread egg yolk on their top, and sprinkle with grated cheese. Bake in a preheated 200 degree oven for 15-20 minutes.