Ingredients
Dough
- 500 gplain flour
- 250 gbutter, cold and cubed
- 10 gfresh yeast, or 4 g instant
- 200 mlsour cream
- 2egg yolks
- 1 tspsalt
- 1 tspsugar
Crackling version
- 300 gtöpörtyű, pork crackling, finely chopped
- 1 tspground black pepper
Cheese version
- 200 ggrated sharp cheese, plus more for the top
To finish
- 1egg, beaten, to glaze
- grated cheese or caraway seeds
Directions
- Rub or cut the cold butter into the flour, leaving some pieces the size of peas. Leave visible flakes of butter rather than rubbing it all in. Dissolve the yeast in a little warm sour cream with the sugar and let it foam.
- Add the sour cream, yolks, salt and yeast mixture and bring it together quickly into a dough. Handle it as little as possible and stop the moment it comes together. Warm hands melt the butter into the flour and you lose the layers before you start.
- Wrap the dough and chill it for 30 minutes. Do this three times, chilling for 20 minutes between each fold. Roll it out to about 2 cm thick, which is thicker than most people expect.
- Roll it thick. Pogácsa should be tall and rise into a proper little tower, and a thin one bakes into a biscuit.
- Cut rounds with a small cutter, pressing straight down without twisting. Never twist the cutter. Set them on lined trays and prove 30 minutes. Brush the tops with beaten egg, avoiding the cut sides.
- Keep the egg wash off the sides for the same reason, because it glues the layers shut. Add grated cheese or caraway on top. Bake at 200°C (390°F) for 18 to 20 minutes until deep golden and well risen. They should have risen to roughly double their height and separated into visible layers.
- Cool them a little and serve them warm, though they are good at room temperature too. They keep three or four days in a tin and are refreshed in a hot oven.
Technique
- Töpörtyű, pork crackling, is sold in Hungarian shops and gives the most traditional version.
- Potato pogácsa, made with mashed potato in the dough, is another classic and is softer.
- They are made small, about 4 cm, and eaten in two bites.
Substitutions
- Crisp fried bacon, finely chopped, in place of töpörtyű.
- Greek yoghurt in place of sour cream, drained if watery.
Variations
- Sajtos pogácsa, with cheese.
- Burgonyás pogácsa, made with potato.
- Tepertős pogácsa, the crackling version.
History
Hungary’s travelling food in folk tales, baked for guests and offered with wine at every celebration.
Frequently asked questions
What is Pogacsa?
Pogacsa is a bread & pastry from Hungary: small savoury scones with cheese or crackling, scored in a crosshatch. Hungary’s travelling food in folk tales, baked for guests and offered with wine at every celebration.
How long does Pogacsa take to make?
Pogacsa takes 40 min plus 2 hr chilling of preparation and 20 min of cooking. The recipe makes about 30. It is rated medium to make.
What can I substitute in Pogacsa?
Yes, within limits. Crisp fried bacon, finely chopped, in place of töpörtyű. Greek yoghurt in place of sour cream, drained if watery.
What is the most important thing to get right in Pogacsa?
Rub or cut the cold butter into the flour, leaving some pieces the size of peas. Leave visible flakes of butter rather than rubbing it all in. Dissolve the yeast in a little warm sour cream with the sugar and let it foam.
