Cheese pogatschen

Cheese pogatschen are a Pannonian speciality and are particularly well known in northern and central Burgenland as a festive and wine-based pastry. Pogatschen are round, savoury pastries made from yeast dough with grated cheese.

First, a "Dampfl" is made by crumbling the yeast into a small bowl and mixing it with granulated sugar and a little lukewarm milk. Sprinkle some flour over the mixture, cover and leave to rise for about 10 minutes.

Then knead a dough with all the other ingredients and the steam and leave it to rise in a warm place, covered, for 1 hour. After the one hour resting time, the dough should have doubled in size. Preheat the oven to 180°C (top and bottom heat).

Now you can roll out some of the dough to the thickness of a finger, score the surface in a diamond shape with a knife and cut out flowers. Place the pogatschen on baking trays lined with baking paper and leave to rest for another 10 minutes. Then brush them with a milk and egg mixture and sprinkle with cheese. Now they are ready to bake!