Sajtos pogácsa – Hungarian Cheese Puffs

_MG_54774 C AP flour (500 gr)
14 tbsp cold butter or margarine, cut into small pieces (200 gr)
2 tsp instant yeast
1 tsp organic coconut palm sugar
2/3 C lukewarm water (1.5 dl)
1 tbsp sea salt
2 eggs, divided
1/2 C yogurt (1.2 dl)
2 1/4 C grated cheese (cheddar, Swiss, Provolone -whatever you have at home) (250 gr)

Mix the flour and salt together in a very large bowl, cut in butter or margarine with pastry cutter until butter forms pea-size clumps. In another small bowl, add the sugar to the warm water and then mix the dry yeast in it with your fingers. Don’t use a metal spoon because the yeast might not work. Set it aside for a few minutes until the top is foamy.
Mix the egg yolks with the yogurt and add it to the flour mixture. Work it together, then add in the yeast. Knead the dough for about 10-15 minutes. First, the dough will be very sticky and wet but do not worry, just knead. When you see the dough has come together, place a cloth on top of the bowl and set it aside, preferably somewhere warm for 30 minutes.
After 30 minutes, start the first folding.
On a lightly floured surface roll the dough out to 1/4 in (0.5 cm) thickness. Bring the right and left side of the dough into the center. Then bring the bottom part to the center and fold the upper part over the top. Put the dough back to the bowl and cover it with the cloth. Leave it for another 30 minutes.
Do the same folding technique again as described above and set it aside for another 30 minutes. Fold the dough a third time and let it sit for another 30 minutes.
After the 30 minutes has passed, roll the dough out to about 1 cm thickness. Get a roll or biscuit cutter and start cutting. Place the little puffs on a parchment or Silpat lined baking sheet. Beat the egg whites slightly and brush the tops with a pastry brush. Sprinkle some salt and add the cheese generously on top – or sprinkle with salt and caraway seed if you want to avoid dairy.
Bake them for 15 minutes on 375 F (190 C). Let them cool before serving.

Recipe adapted from theeccentriccook.com

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