Crumbly Pogácsa

This crumbly pogácsa turns out pillowy-soft every time, treating you to irresistibly delicious bites - because the know-how is already in the bag.

Ingredients

Czelli Crumbly Pogácsa Flour Blend 500 g

Butter 200 g

Lukewarm water 180 g

Grated cheese 200 g

Egg 1, for the glaze only

Instructions

1. Rub the flour blend together with room-temperature butter until crumbly, or mix them in a dough mixer on low speed.

2. Add the lukewarm water and knead into a smooth, uniform dough.

3. Cover and let it rest in the mixing bowl for 30 minutes.

4. Roll it out to 2 cm (¾ in) thick. Brush the surface with egg and sprinkle with grated cheese. You can press it down lightly with your palm so the cheese sticks. Cut out rounds with a pogácsa cutter about 3–4 cm (1¼–1½ in) in diameter. Gather the scraps and roll, brush, cheese, and cut them the same way as before.

5. Place the pogácsa on a baking sheet about 2 cm (¾ in) apart, then let them rise for 30–40 minutes.

6. Set the oven to conventional (top-and-bottom) heat at 200 °C (390 °F). Bake for about 12–14 minutes, until the cheese turns golden brown.

Cheesy pogácsa 30 min rest 30–40 min proofing 200 °C (390 °F) baking

Crumbly Pogácsa