Pogaca Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
• Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
• Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
• Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

Steps:

• In a large bowl, combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes.
• Add flour, cheese, salt, eggs, butter, and sour cream to the yeast mixture. Using an electric mixer, mix on low speed until dough comes together. Beat on medium speed 1 to 2 minutes. The dough should be smooth and not sticky.
• Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Sprinkle cheese on top, and cut out rounds with a 1 to 1 1/2 inch cutter.
• Arrange circles in rows on a parchment-lined baking sheet, about 1/4 inch apart. Put pan in a cold oven and set temperature to 400 degrees F. Bake about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight.
• Pogacsa may also be frozen up to 1 month. Thaw and reheat at 225 degrees F for 20 minutes.

Steps:

• Dissolve yeast and sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine 1 cup all-purpose flour, whole wheat flour, 1/2 cup water, vegetable oil, salt, and yeast mixture in the bowl of a stand mixer fitted with the hook attachment; knead until pliable and not too sticky. Add a little flour if too soft, or warm water if too hard. Cover with a wet cloth and let sit at room temperature for 45 to 50 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking tray with butter.
• Mix feta cheese, parsley, salt, pepper, and chili powder together in a bowl until well combined.
• Knead dough for 2 minutes. Divide it into 12 equal portions, and roll each one into a ball. Use your hands or a rolling pin to flatten each ball into a 2- to 3-inch circle. Add a spoon of cheese filling in the middles and fold the edges upward like a bundle, pressing to secure. Place on the prepared baking try, folded-sides down. Brush with milk and sprinkle with poppy seeds.
• Bake on the top rack of the preheated oven until golden, 30 to 32 minutes.

Steps:

• Preheat oven to 325 degrees.
• Dissolve yeast in warm water.
• Add sugar oil and egg.
• Gradually stir in flour until combined and soft dough forms.
• Knead in bowl for 1 minute.
• Place dough in greased bowl, cover, and let rise until doubled.
• Roll on floured board into large, slightly flattened circle.
• Prick with fork all over.
• Brush top with oil or butter and let sit 20 minutes.
• Bake for 30 minutes, or until lightly browned.

Steps:

• Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.
• Measure 5 cups flour into work bowl of a stand mixer fitted with the paddle attachment. Add milk-yeast mixture, sour cream, oil, egg and salt. Mix well.
• Switch to dough hook and knead on medium-low for about 5 minutes or until dough is smooth and elastic. Turn out into a large greased bowl. Flip dough over to grease both sides, cover and let rise until doubled.
• Heat oven to 350 degrees. Punch down dough and place in a 10-inch round greased pan with high sides (about 3 inches) or handshape into a 10-inch round and place on a parchment-lined baking sheet.
• Using a sharp knife or a "lame," slash top of dough three times. Some make an "X" on top. Bake about 1 hour or until instant-read thermometer registers 190 degrees. Remove from oven and place on cooling rack.