Pogacele with jumari
Mix the yeast with the warm milk and sugar and leave to rise for 15 minutes. When it started to make air bubbles, mix it with flour, sour cream, margarine, salt and knead the dough well. Leave to rise in a place away from cold air currents for at least 30 minutes. (I left it for an hour, during which time it doubled in volume.)
After it has grown nicely, it stretches into a rectangle about 6-7 mm thick. From the shreds given by the mincer (or food processor, as the case may be), a paste is made that is seasoned with salt and pepper to taste. Spread the dough evenly on the dough and start folding. The less wide sides of the rectangle are brought to the middle of the dough, then folded on the joint line as if you were closing a book. Then bend again on the longest side. Put in the fridge after wrapping for 30 minutes
After the time has elapsed, the operation "folding + refrigerator" is repeated 2 more times. After the last folding, spread the dough in a fairly thick rectangle and cut into different shapes, leave to rise, grease with beaten egg, put in the preheated oven, bake the rolls and enjoy with a glass of beer.