Pogácsa

Name: Pogácsa
Ingredients: 2 cups All-purpose flour; 1/2 cup Cold unsalted vegan butter; 1 tsp Granulated sugar; 1 tsp Active dry yeast; 1 cup Warm water; 1/2 tsp Salt; 1 flax egg Egg replacement; 1 tsp Chopped fresh dill

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesvegetarianglutenFreedairyFree

Nutrition (per serving)

900Calories

85 gProtein

60 gCarbs

40 gFat

10 gSugar

1000 mgSalt

Ingredients

2 cups All-purpose flour
1/2 cup Cold unsalted vegan butter
1 tsp Granulated sugar
1 tsp Active dry yeast
1 cup Warm water
1/2 tsp Salt
1 flax egg Egg replacement
1 tsp Chopped fresh dill

Method

In a large mixing bowl, combine flour, sugar, and yeast, then stir to combine, making sure to break up any lumps, for about 30 seconds, until well incorporated.
Whisk together warm water and flax egg in a separate bowl, then add to dry ingredients and mix until a shaggy dough forms, about 2 minutes, with a wooden spoon or a stand mixer with a dough hook attachment.
Add cold vegan butter and mix until dough comes together in a sticky ball, about 5 minutes, scraping down the sides of the bowl occasionally, until no dry spots remain.
Knead dough on a lightly floured surface for 5-7 minutes, until smooth and elastic, with a slightly sticky texture, about 5-7 minutes, using a pushing-down motion with the heel of your hand, then folding the dough back onto itself, rotating it 90 degrees after each fold.
Place dough in a greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm, draft-free place, about 1 hour, or until it has doubled in size, with a slightly puffy texture and a few large bubbles on the surface.
Preheat oven to 400°F (200°C), then punch down dough and divide it into 8-10 equal pieces, shaping each piece into a ball and then flattening it slightly into a disk, about 1/2 inch thick, with a gentle pressing motion using your fingers, taking care not to overwork the dough, for about 2-3 minutes, until smooth and even.
Place disks on a baking sheet lined with parchment paper, leaving about 1 inch of space between each disk, then brush tops with a little water and sprinkle with chopped fresh dill, about 1/4 tsp per disk, for about 30 seconds, until evenly coated.
Bake for 15-20 minutes, or until golden brown, with a crispy crust and a soft interior, rotating baking sheet halfway through baking time, about 10 minutes, until evenly browned, then remove from oven and let cool on a wire rack for 5-10 minutes, until warm and fragrant, with a slightly sweet aroma.