Irresistible Cornet Pogača: A Timeless Family Recipe You’ll Crave Every Day
Ingredients
For the Dough:
1 cup (250 ml) warm milk
1 tablespoon sour cream
1/2 teaspoon salt
2 tablespoons (30 g) sugar
2 teaspoons (10 g) dry yeast
1 egg, at room temperature
1/2 cup (100 ml) oil
3 1/2 to 4 cups (450-500 g) flour
For the Filling:
6 1/3 oz (180 g) cream cheese or young, unsalted cheese
2 tablespoons sugar
1 tablespoon cornstarch
2 1/2 oz (70 g) raisins
For the Crumb Topping:
2 tablespoons sugar
2 tablespoons flour
1/4 cup (50 g) margarine or butter
For the Coating:
1 egg yolk
1 tablespoon milk
Instructions
Step 1: Preparing the Dough
Mixing the Wet Ingredients:
In a large mixing bowl, combine the warm milk, sour cream, salt, sugar, dry yeast, egg, and oil. Use a hand whisk to beat the mixture until all ingredients are well dissolved and combined.
Adding the Flour:
Gradually start adding the flour to the mixture. Begin by mixing with a spoon, and then use your hands to knead the dough. The dough should be soft and pull away from the sides of the bowl. If the dough is too sticky, add a little more flour until you achieve the desired consistency.
Fermenting the Dough:
Once the dough is ready, grease it lightly and place it back in the bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough ferment in a warm place for about 30 minutes, or until it doubles in volume.
Step 2: Preparing the Filling
Mixing the Filling:
In a separate bowl, combine the cream cheese (or young cheese), sugar, cornstarch, and raisins. Stir the mixture well until all ingredients are fully incorporated. Set the filling aside while you work with the dough.
Step 3: Shaping the Dough
Dividing the Dough:
After the dough has risen, gently knead it to release any air bubbles. Divide the dough into 9 equal parts and shape them into balls. Cover the dough balls with a plastic bag or a damp towel and let them rest for 10-15 minutes.
Preparing the Crumb Topping:
In another bowl, mix the sugar, flour, and margarine (or butter) using your fingers until the mixture resembles coarse crumbs. Set aside.
Rolling Out the Dough:
Take one dough ball and roll it out into a thin, round crust using a rolling pin. Brush the entire surface of the crust with melted butter, margarine, or oil. Fold the crust in half and pinch the edges together.
Filling the Dough:
Place a spoonful of the filling on one corner of the folded dough. Close the filling with the dough and press with your fingers to seal well. Continue folding the dough until the two ends meet, forming a cone shape.
Repeating the Process:
Repeat the rolling and filling process with the remaining dough balls. For the final dough ball, fill it with the filling and shape it into a round ball.
Step 4: Assembling the Cornet Pogača
Arranging in the Pan:
Line a round baking pan with parchment paper. Arrange the filled dough cones in the pan in a circular pattern, with the filled dough ball in the center. This arrangement should resemble a flower.
Fermenting Again:
Cover the assembled Cornet Pogača with a plastic bag or a damp towel and let it ferment in a warm place for about 20 minutes, or until it doubles in volume again.
Step 5: Baking the Cornet Pogača
Coating the Dough:
Preheat your oven to 340°F (170°C). In a small bowl, mix the egg yolk and milk. Brush this mixture over the top of the risen dough. Sprinkle the crumb topping evenly over the entire surface.
Baking:
Place the Cornet Pogača in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the pastry is fully cooked through.
Step 6: Serving
Cooling:
Once baked, remove the Cornet Pogača from the oven and let it cool in the pan for a few minutes. Transfer it to a wire rack to cool completely.
Enjoying:
Serve the Cornet Pogača warm or at room temperature. It can be enjoyed on its own or with a cup of coffee or tea. The rich, creamy filling and buttery crumb topping make it a perfect treat for any occasion.
