Description
Traditional Hungarian pogácsa, soft and slightly flaky savory scones with a rich buttery texture and optional cheesy flavor, perfect for snacks or gatherings.
Ingredients
- 500 g all-purpose flour
- 200 g sour cream
- 100 g butter, softened
- 1 egg
- 25 g fresh yeast or 7 g dry yeast
- 100 ml warm milk
- 1 teaspoon sugar
- 1 to 1.5 teaspoons salt
- 150 g grated cheese (optional)
- 1 egg (for brushing)
Instructions
- Activate yeast by mixing warm milk, sugar, and yeast; let sit 5–10 minutes until foamy.
- In a large bowl, combine flour and salt, then add sour cream, butter, egg, and yeast mixture.
- Mix to form dough; add cheese if using.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Cover and let dough rise for about 1 hour until doubled.
- Roll out dough to about 2 cm thick, fold it several times, then roll again to 2–3 cm.
- Cut into rounds and place on a lined baking tray.
- Let rest for 20–30 minutes for a second rise.
- Preheat oven to 180°C and brush tops with beaten egg.
- Bake for 15–20 minutes until golden.
- Cool slightly and serve warm or at room temperature.
Notes
- Folding the dough is key for flaky layers.
- Ensure yeast is active before mixing.
- Adjust flour if dough is too sticky.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Reheat in oven to restore texture.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 piece
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 20 mg
