How to make
Dissolve the yeast with the sugar in the slightly warmed milk. Pour 5.3 oz (150 grams) of flour and mix the mixture. Cover it with a clean towel and leave it in a warm place for 15 minutes.
Sift the remaining flour (250 g) into a bowl and make a well and pour half of the melted butter, the activated yeast, the cheese curd, the salt and the sour cream in it.
Knead the dough, by adding a little of the remaining butter (setting aside some of it to spread at the end) and sprinkle a little flour until a smooth, elastic, medium soft and non-stick dough is obtained.
Form it into a ball, grease it and place it in a bowl for about 40 minutes, by wrapping with a towel. It needs to double its volume.
Roll out the risen dough into a thin crust, spread it with the rest of the butter and sprinkle it with grated yellow cheese.
Roll it up and flatten it out and roll it out, not too thin, so that they layers do not tear.
Cut it into approximately two fingers thick strips and tie each one into a knot and arrange them at a distance in a tray covered with baking paper (8.7″ /22 cm/ in diameter). Again, leave them to rise in a warm place for at least 1 hour.
Spread the pogaca with the beaten egg yolk with a little water and bake it in a preheated oven at 360°F (180 degrees) for 35 minutes or until it aquires a nice golden color.
Once you remove it from the oven, separate the pamuk pogaca from the tray and leave it to cool on a wire rack. This is done, so that it doesn't steam and moisten and so that it can cool evenly.
Enjoy your meal!
The Cheese Pamuk Pogača is ready.
