Pogaci cu jumari = winter dream
A perfect recipe to be served in the family and / or with friends in the winter with, of course, a glass of red natural wine and plenty of good will.
Original text
“Fry well half a half cubes and crush them with half a flour, with 2 egg yolks, 3 tablespoons of sour cream, 2 tablespoons of wine and 30 grams of yeast beaten in hot milk. well the dough, put it as thin as possible, then fake it again, make it more framed and stretch it out again, three times, stretching it to the fourth time, to be a ½ inch blanket the thick one pulls out of it with a glass, like the crackers, the turquoise, put them on the tray, let them stand for a while, and after they are leavened, they lie with the sharp knife, you anoint them with egg and you want them to ripen.
You can also cook without yeast. ”
635 grams
635 g flour
2 egg yolks
3 tablespoons sour cream
2 tablespoons come
30 g of fresh yeast
a few tablespoons of milk
1 pc egg
a little bit of oil
They get through the chopping machine
A coke of chopped half-cakes with flour, yolks, sour cream, wine and yeast melted in hot milk was well kneaded.
Spread a dough about ½ thick finger
Cut the turrets with the mouth of a glass
Lubricate the baking tray with oil
Place the turkeys and let it grow
After being leavened, gently rinse the surface with a square-shaped knife
Brush the egg yolks with 1 beaten egg yolk
Bake until tender (about 30 minutes)
Can be hot and cold (remain very tender)
Oca is an old unit of measurement: 1 oca = 1271 grams. I used dry yeast, but I still recommend fresh yeast. These pogas are very, very tasty and very tender and warm but also cold. They can be eaten over several days and remain very tender. It is clear a winter recipe and goes perfectly with a glass of natural red wine (country) and of course with friends and good will. My Rating: 5 stars (on a scale from 1 to 5 stars)
