Pogances




Rating: 3.53 / 5.00 (36 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

For the dough:










For the topping:











Instructions:

Dissolve the yeast in the milk. Mix well with flour, powdered sugar, pork fat, salt, vanilla sugar and grated lemon zest, work into a soft yeast dough.

Spread the dough evenly on a greased baking tray. In the meantime, prepare the topping.

Bring the milk to the boil with the butter and vanilla sugar, boil down the semolina, let it swell a bit, then let it cool down.

Beat the egg yolks with the powdered sugar until foamy, add the curd cheese, then stir in the cold semolina by the spoonful.

Beat the egg whites until stiff and fold into the semolina and curd mixture together with the coarsely chopped tarragon.

Spread the mixture evenly on the yeast dough, sprinkle with cinnamon and bake at 180 °C top and bottom heat for about 45 minutes.

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