Instructions
- Activate the yeast
- In a small bowl, combine lukewarm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Make the dough
- In a large bowl, mix flour and salt.
- Cut in cold butter (or lard) until crumbly.
- Add grated cheese (reserve a little for topping), sour cream, egg yolks, and the yeast mixture.
- Knead into a soft dough. If too sticky, add a little flour; if too dry, add 1–2 tbsp milk.
- Rest the dough
- Cover and let rise for 45–60 minutes, until almost doubled.
- Shape the pogácsa
- Preheat oven to 200°C / 400°F.
- Roll dough to about 1.5 cm (½ inch) thick.
- Score the top lightly with a crisscross pattern using a sharp knife (this helps them puff).
- Cut into small rounds with a 4–5 cm (1.5–2 inch) cutter.
- Bake
- Place on parchment-lined baking sheet.
- Brush with beaten egg and sprinkle with the reserved cheese.
- Bake 20–25 minutes, until golden and puffy.
Serving Tip
Pogácsa are best eaten warm from the oven, but they can be reheated the next day. Pair them with a glass of Hungarian wine for the true experience.
If you want, I can also give you the layered “hájas” style pogácsa — the flaky bakery version where the dough is folded multiple times for extra puffiness, like Hungarian cheese croissants. That’s the one people line up for at markets in Budapest.
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