Ingredients
Instructions
Sift the flour into a bowl, make a well in the center, pour in warm - not hot - milk, crumble the yeast, add a spoon of sugar, and mix gently. Cover and let it ferment.
Add an egg, salt, butter, or other fat to the ready ferment and knead the dough. Let it rest covered for about 50 minutes in a warm place. After rising, transfer to a board, lightly work it, and let it rest a bit longer covered.
Roll out the dough and grate half of the hard cheese on top. Gently press and fold the dough from top to bottom and left to right or vice versa. Let it rest for 15 minutes. Repeat this process 2 more times. Place the second half of the cheese in the second or third fold.
After the final rise, roll out to about 1cm thickness and cut out the pagachs. Place them on a baking sheet lined with parchment paper. Brush the pagachs with beaten egg and sprinkle with sesame seeds, caraway seeds, or grated cheese.
Bake at 180°C for about 20 minutes. Of course, check them during baking.
