You'll never go hungry with Hungarian food - Telegraph:
Sajtos Pogácsa - Cheese cake.
Makes about 30
These yeasted puffs are doughy while hot, then denser and more scone-like when cool.
500g/1lb 2oz plain flour
1 tsp paprika (smoked or unsmoked)
200g/7oz butter
250g/9oz grated cheese
7g sachet of easy-blend yeast
1 tsp sugar
2 egg yolks and 1 white
125ml Greek yogurt
Whizz flour, 1 tsp paprika and butter in a food processor with 1 tsp salt until blended. Add ¾ of the cheese and whizz again.
Mix the yeast, sugar, egg yolk and Greek yogurt with 125ml/ 4 ½fl oz warm water. Add to the flour/butter mix and whizz again to a soft dough. Taste a scrap – it should be on the salty side. Mix in more salt if needed.
Knead the dough for 10 minutes (or two minutes in a mixer with a dough hook) until satiny and elastic.
Leave to rise in a bowl covered with cling film or a plastic bag for about an hour, until doubled in size.
Preheat the oven to 190C/375F/gas 5.
Roll the dough out on a lightly floured surface until about the size of a magazine. Fold into three, turn 90 degrees and roll again to ¾in/2cm thick.
Stamp out with a lightly floured 4cm/ 1 ½in round cutter. Lay on a baking sheet. Brush with beaten egg white and sprinkle with the rest of the cheese. Leave to rise a little.
Bake for 20 mins, until golden and risen. Dust with the rest of the paprika, then serve.
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Sajtos Pogácsa - Cheese cake.
Makes about 30
These yeasted puffs are doughy while hot, then denser and more scone-like when cool.
500g/1lb 2oz plain flour
1 tsp paprika (smoked or unsmoked)
200g/7oz butter
250g/9oz grated cheese
7g sachet of easy-blend yeast
1 tsp sugar
2 egg yolks and 1 white
125ml Greek yogurt
Whizz flour, 1 tsp paprika and butter in a food processor with 1 tsp salt until blended. Add ¾ of the cheese and whizz again.
Mix the yeast, sugar, egg yolk and Greek yogurt with 125ml/ 4 ½fl oz warm water. Add to the flour/butter mix and whizz again to a soft dough. Taste a scrap – it should be on the salty side. Mix in more salt if needed.
Knead the dough for 10 minutes (or two minutes in a mixer with a dough hook) until satiny and elastic.
Leave to rise in a bowl covered with cling film or a plastic bag for about an hour, until doubled in size.
Preheat the oven to 190C/375F/gas 5.
Roll the dough out on a lightly floured surface until about the size of a magazine. Fold into three, turn 90 degrees and roll again to ¾in/2cm thick.
Stamp out with a lightly floured 4cm/ 1 ½in round cutter. Lay on a baking sheet. Brush with beaten egg white and sprinkle with the rest of the cheese. Leave to rise a little.
Bake for 20 mins, until golden and risen. Dust with the rest of the paprika, then serve.
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