LEGENDARY Soft Pagaca Recipe: The Fluffiest Yeast Dough Pastry | Step-by-Step Culinary Tutorial

Описание: Welcome to the Culinary Compass kitchen! Today, we are mastering the legendary recipe for Pagaca (Pogaca), a truly perfect, soft, and buttery savory pastry. This reliable recipe guarantees a melt-in-your-mouth texture that is ideal for breakfast, snacks, or light meals.

This tutorial goes beyond a simple recipe; we focus on precise kneading and proofing techniques essential for achieving professional results. A key step involves the late incorporation of softened butter, which enhances the elasticity and flavor of the dough, ensuring maximum rise and unparalleled softness. If you struggle with yeasted doughs, this detailed guide offers the Culinary Education you need to succeed.

Don't forget to follow along for all the tips—especially regarding flour quantity and proofing times. If you have any questions or different ideas for fillings (like cheese, chocolate, or herbs), please leave a comment below! We love hearing from our community. Subscribe for more expert baking tips and Gourmet recipes!

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FULL PAGACA RECIPE
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INGREDIENTS:
Dough:
• ½ package fresh yeast
• 2 tablespoons granulated sugar
• 1 cup warm milk
• 1 cup warm water
• 1 egg white (yolk reserved for topping)
• ½ cup vegetable oil
• Approximately 6 cups flour (adjust based on dough consistency)
• 1 teaspoon salt
• 1 heaping tablespoon room temperature butter
Topping:
• 1 reserved egg yolk
• 1 teaspoon milk

INSTRUCTIONS:
1. Mix yeast, sugar, milk, and water until dissolved.
2. Add egg white and oil, mix.
3. Gradually incorporate flour and salt, kneading until a shaggy dough forms.
4. Add the softened butter and continue kneading until the dough is smooth, elastic, and releases from your hands.
5. Proof in a warm place for about 1 hour until doubled.
6. Divide dough into 12-16 balls (16 recommended for standard size).
7. Flatten each ball, optionally add filling (cheese, etc.), and shape.
8. Place on a baking sheet and proof again for 20-25 minutes.
9. Brush with egg wash (yolk mixed with milk).
10. Bake in a preheated oven at 350°F (175°C) until golden brown.