"Pogácsa (Hungarian pronunciation: [ˈpoɡaːtʃɒ]) is a type of savory scone in Hungarian cuisine. It is also popularly eaten in nearby Slovakia. Pogácsa in Hungary are made from either short dough or yeast dough. As with scones and biscuits, eggs and butter are common ingredients, as is milk, cream or sour cream. Many traditional versions exists, with size, shape--the most common is round--and flavor variations in each region/city of Hungary. A dozen different ingredients can be found either in the dough, sprinkled on top before baking, or both: medium-firm fresh cheeses, aged dry hard cheese(s), pork crackling (tepertő), cabbage, black pepper, hot or sweet paprika, garlic, red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.
Pogácsa is extremely popular in Hungary; recently there have even been festivals dedicated to it. Every place makes its own version, or more than one variety, and so they come in all different textures and flavors across the country. Some pogácsa are only one inch around and one inch high; others are much larger. Some have a crumbly scone-like consistency inside, while others are more tender like a fresh dinner roll or croissant. More specifically, in Hungary this snack food or meal item is typically 3 to 10 cm in diameter, though they range in size from the smaller, crispier scones-like "buttons" through to the larger fluffier versions. They are traditionally eaten alone as a snack or, especially bigger ones, with a stew such as goulash."
Hungarian Cheese Scones
INGREDIENTS:
500 g flour
20 g yeast
250 g margarine
150-200 g grated cheese
1 dl sour cream
2 egg yolks (Keep the egg whites for brushing!)
10 g salt
little milk
a pinch of sugar
Pre heat oven to 175 °C / 350 °F.
Activate yeast in warm, but not hot milk and sugar. (Just add yeast and let it dissolve, it takes about 10 minutes).
Mix it up with the rest of the ingredients. Let it rest for about 2 hours (or more).
Cut them out with cookie cutters.
Put them on a baking sheet, brush them with the egg whites and bake them for about 25-30 minutes or until golden brown.
Hungarian potato Scones
INGREDIENTS:
250 g potatoes - cooked in skin and mashed
250 g flour
205 g butter
1 egg
1 tsp salt
pepper
1 egg for brushing
Heat oven to 180°C / 350°F.
Add flour, salt pepper and to the cooled mashed potato, salt, pepper, butter (cut into small pieces) and the eggs to the cooled, mashed potato. Turn your dough onto the floured surface and knead. Roll it rectangular and fold: Fold one half of the dough over the other half then fold them again in half. Put the dough in the fridge and repeat folding in every 30 minutes, for 3 times. After the third folding roll the dough on a floured surface, about finger thick. Make patterns with a knife, cut them out with cookie cutters and brush the top with the beaten egg. Bake for about 20 minutes.
Curd Cheese / Cottage Cheese
INGREDIENTS:
1 dl milk
50 g yeast
500 g flour
250 g butter
500 g of curd cheese (sheep's cheese) or cottage cheese
1 tbsp salt
2 eggs (1 one them is for brushing)
Heat oven to 200°C / 400°F
Activate yeast in warm, but not hot milk and sugar. (Just add yeast and let it dissolve, it takes about 10 minutes).
Mix butter with flour (with your hands). Add curd cheese/cottage cheese, salt, yeast and the egg. Mix it all up. Wrap it in plastic foil and put it in the fridge for overnight.
Roll the dough on a floured surface, about 2,5 cm thick.
Cut them out with cookie cutters and place them on a baking sheet. Let them rest for 30 minutes. Brush the top with the beaten egg. Bake them for about 20 minutes.
