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Dissolve the yeast in warm milk, add a handful of flour and leave to rise for 10 minutes. Rub flour and jumers by hand, add yeast, yolks, salt, pepper and sour cream. Knead well and let the dough rise for 1 hour ... It will not rise much like other yeast doughs. Spread a 5mm sheet of dough on the table sprinkled with flour and fold it in three twice.
Let it rest for 15 minutes and spread the dough again in a 1 cm thick sheet. We make notches with the help of a knife and cut with a given shape or with a glass given through flour. Place the pogacele in the prepared tray, let it rest for 10 minutes. Grease with beaten egg, sprinkle with cumin. Bake in the preheated oven for 20 minutes at 200 degrees, until nicely browned on top.