Hungarian pogásca

PogacsaI
These Hungarian scone-like snacks are very easy to make. They are light and airy, and usually are made of flour, yeast, eggs, butter, cheese and cream, although there are many variations and even sweet versions. Regarding the size, it ranges from bite-size to 10-in or more. In some Hungarian folk tales, mom gives a knapsack full of pogásca to the elder son when he leaves home. I’ve read that in high school graduation ceremonies in Hungary, the students are given a picture of their classmates and a bag full of pogásca.

Here is the recipe for about forty 1.5-in cheese pogásca.

250 gr bread flour
10 gr fresh yeast
60 gr butter
1 egg, beaten
40 gr milk
60 gr crème fraîche (soured cream) or heavy cream
40 gr cheese (I prefer gruyère for the pogásca)
3-4 gr salt

Heat the milk and melt the butter. Allow to cool, add cream and egg. Mix in the flour, salt and yeast. Knead until the dough is soft and elastic. I prefer to leave the dough one hour in the kitchen and then allow it to rest overnight in the fridge, but it can be also bulk proofed at room temperature until it doubles in size.

PogacsaIIRoll the dough into a rectangle, fold the dough into thirds, wrap it in plastic and allow it to rest in the fridge for 15 min. Repeat rolling and folding twice more. If the dough was proofed in the fridge, allow it to warm it first at room temperature for 30-60 min.

PogacsaIIIRoll again the dough, it should be 0.2-0.3 inches thick. Cut a criss-cross pattern with the help of a knife. Brush with a beaten egg. Cut out rounds with a pastry cutter and place them on baking parchment paper on a baking tray. Allow them to rest for 30 min. Preheat oven at 350ºF. Bake for 15 min.

PogacsaIV
PogacsaVI

El trigo que se bebe el rocío

portada
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The wheat that nourishes itself with the morning dew

portada
This is the story of ‘Aragón 03’, a Spanish variety of wheat that almost disappeared had it not been for a small family that kept growing it year after year. Almost forgotten, it has been rediscovered and even chosen by one of the most influential North American chefs to breed it due to its great flavor. Above all, it makes amazing whole wheat breads. Sigue leyendo