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Hungarian

Pogácsa

These small Hungarian savory pastries bake up golden and flaky, with a tender sour-cream dough and a little cheese on top. They are best served warm, just as they would be with soup, wine, or a family table snack.

Pogácsa — Hungarian — ChefSnap
1 hr 40 minsPrep
18 minsCook
4Serves
MediumDifficulty
710 kcal per serving15g protein 63g carbs 40g fat

Ingredients

Method

  1. Stir the fresh yeast and sugar into the lukewarm milk and let it stand for 8 to 10 minutes, until slightly foamy.
  2. Mix the flour and salt in a bowl, then rub in the cold butter and lard with your fingertips until the mixture looks crumbly.
  3. Add the sour cream, egg yolk, and yeast mixture, then knead briefly into a soft, smooth dough that is not sticky.
  4. Cover the dough and let it rest in a warm place for 30 minutes.
  5. Roll the dough into a rectangle about 1 cm thick, fold it in thirds like a letter, then fold it in thirds again from the other direction.
  6. Cover and rest the folded dough for 20 minutes, then repeat the rolling and folding once more and rest for another 20 minutes.
  7. Heat the oven to 200°C and line a baking tray with parchment paper.
  8. Roll the rested dough to about 2 cm thick, score a shallow crosshatch pattern over the top with a sharp knife, and cut out small rounds with a 4 to 5 cm cutter.
  9. Place the rounds on the tray, brush the tops with beaten egg, and sprinkle with grated cheese, keeping the egg wash off the cut sides so they rise evenly.
  10. Bake for 16 to 18 minutes, until puffed, deeply golden on top, and lightly crisp at the edges.
  11. Let the pogácsa cool for 5 minutes before serving warm.

Common questions

Can I substitute instant yeast for fresh yeast in pogácsa?

Yes. Use about one-third the amount by weight: 7 g fresh yeast equals roughly 2 to 2.5 g instant yeast. Mix it directly with the flour, but keep the milk lukewarm and the dough soft, not dry.

How long does the dough need to rest and fold?

Plan on about 1 hour 20 minutes of resting and folding before baking: 30 minutes after kneading, then two rounds of folding with 20-minute rests each. Don’t rush the rests or the dough will be less flaky.

What are the most common mistakes when making pogácsa?

Overheating the milk, adding too much flour, or overkneading are the biggest problems. The dough should be soft and slightly elastic, not tough. Also, make sure the butter and lard stay cold when you rub them in.

How should I store pogácsa and reheat it?

Store cooled pogácsa in an airtight container at room temperature for 1–2 days, or freeze for up to 2 months. Reheat in a 160–170°C oven for 5–8 minutes to refresh the crust without drying it out.

What should I serve with pogácsa?

Serve it warm as a snack, appetizer, or alongside soup. It pairs especially well with beer, white wine, or tea, and with dips like sour cream, körözött, or a simple paprika butter.