Slovak Classics
Cheese Pogácsa: Grated Frozen Butter Between Thin Yeast Layers Makes Them Flaky With No Long Rise
Savory cheese pogácsa with grated butter folded between thin layers of soft yeast dough, filled with fresh cheese.
Instructions
Right at the start, put the butter (1 cup plus 2 tablespoons / 250 g) in the freezer so it firms up and can be grated easily later.
In a small bowl, stir together 1 tablespoon sugar, the crumbled yeast and 200 ml (3/4 cup plus 1 tablespoon) warm milk. Stir until the yeast dissolves. Do not let the mixture rise; use it right away.
Put the flour (7 1/4 cups / 900 g) in a large bowl, add the salt and mix lightly. Add the yeast mixture, 300 ml (1 1/4 cups) warm water, 70 ml (about 1/3 cup) of the oil and 2 tablespoons of the cheese.
Start kneading the dough by hand. When the ingredients have come together roughly and the dough is still sticky, pour the remaining 30 ml (2 tablespoons) of oil over it. Wet your hands in it and knead until the dough has absorbed all the fat.
Let the dough rest in the bowl for about 2 minutes, just while you flour the work surface and take the butter out of the freezer.
Turn the dough out onto the work surface and knead it only very briefly, about 15–20 seconds. It must stay soft and pliable.
Roll the dough out into the thinnest rectangle you can. Grate half of the frozen butter over half of the surface. Fold the empty half of the dough over the butter and press the edges together lightly.
Roll out the resulting sheet again. Grate the rest of the butter over half of the surface and fold the empty half over it once more.
With a knife, cut through the folded edge of the dough along its whole length at the fold. This cut lets the pogácsa puff into layers in the oven.
Dust the dough lightly with flour, roll it out once more and fold it in half. Cut the folded edges again.
Roll the dough into a large thin sheet. Taste the remaining cheese, add a little salt if needed, and spread it evenly over half of the sheet. Fold the other half of the dough over the cheese and press lightly.
Cut the sheet with a sharp knife or a pizza cutter into smaller squares or rectangles and place them on baking sheets lined with parchment paper.
Brush the tops with the egg yolk beaten with 1 tablespoon of milk and sprinkle with seeds.
Heat the oven to 400°F (200°C). While the oven heats, the first baking sheet rests. Bake for about 25–30 minutes until golden. The second sheet waits outside the oven in the meantime, and the slight rise makes those pogácsa even fluffier.
- Soft dough is the key: The dough must not be stiff or overworked. Since it does not rise in a warm spot the classic way, it must stay soft enough to roll out thin and smooth.
- The magic of cutting the folds: Every time you fold the dough, cut through the closed fold with a knife. This keeps the layers from sealing shut in the oven, so they open up beautifully and rise.
- Choosing the cheese: Use a firmer mild farmer's cheese or a fresh salted cheese. Cheese that is too thin, or sour cream, tends to leak out during cutting and baking.
- A longer rise for a better result: Although the recipe is designed to be quick, if you have time, let both filled and cut baking sheets stand for about 30 minutes before baking. The pogácsa will be even taller.
- Soft the next day: Thanks to the combination of butter in the layers and oil in the dough, these pogácsa stay soft and not dried out for several days after baking.