Categories: breads

Ingredients

• DOUGH:
• 1/2 cup whole milk, heated to 110 - 115
• 1 pkg active dry yeast, ~ 2 tsp
• 1/2 tsp sugar
• 4 cups all-purpose flour
• 5 oz finely shredded Gruyere cheese
• 1 tbsp salt
• 2 eggs
• 1/4 tsp ( 1/ 3/4 sticks) softened unsalted butter
• 1/2 cup sour cream
• TOPPING:
• 1 egg yolk
• 2 oz finely grated Gruyere cheese

Directions

1. Combine milk, yeast, and sugar; let stand until yeast is softened, ~10 mins.

2. Combine flour, cheese, salt, eggs, butter, yeast mixture, and sour cream in a lg bowl. Mix on LOW speed until dough comes together. Beat on MED speed 1 – 2 mins. The dough should be smooth and not sticky.

3. Roll dough 1/2" 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" biscuit cutter.

4. range circles in rows on a parchment-lined baking sheet, ~ 1/4" apart. Put pan in a cold oven and set temperature to 400. Bake ~25 mins until pogacsa are nicely browned on top and bottoms. Let cool completely and store in an airtight container; may be frozen up to 1 month. Serve hot or thaw and reheat at 225 for 20 mins.

5. Makes ~ 5 dozen

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