Pogacsa

Mix the first 4 ingredients in a big bowl. Knead into a smooth dough ball and then refrigerate for 1 hour. Take ball out and roll out dough with a rolling pin. Dust lightly with flour to prevent sticking. Fold the dough in half and then half again (like a square paper napkin). Roll the dough out again and fold it again. Put it back in the fridge for another hour. Repeat step 2. Repeat step 2 again. You now have a dough with 4096 very thin layers of dough, just like a croissant. Refrigerate the dough to let it relax, as it is probably difficult to roll out after the second rolling. Once relaxed, 30-60 minutes, roll the dough out to a tickness of 1/4 inch (6mm.). Using a sharp biscuit cutter, cut the dough into 3/4 inch (18mm.) discs. Dip the cutter in flour frequently to prevent sticking. At this point you could arrange the discs on a cookie sheet to bake or to freeze. If you want to keep them in the freezer for some future date, just pop the cookie sheet with the pogacsa in the freezer until they are hard so they won't stick together, and them dump them into a plastic freezer bag for future use. To bake just arrange them on the cookie sheet *right side up* -- this is important, the side that was "up" when you cut them is the top side -- and then using a pastry brush, brush some beaten egg on top of each one. You could even lightly salt them if you wanted to. Bake in a pre-heated 400 degree F oven until they puff up and are golden brown on top. They will puff to about 1 inch (25mm) tall. To serve just put the hot pogacsa in a bowl and set them out on the table, and stand back!