Cheesy Pogácsa
IN MANY HUNGARIAN FOLKTALES, MOTHERS PACK THEIR TRAVELLING SONS A POGÁCSA BAKED IN THE ASHES OF A FIREPLACE TO TAKE ON THEIR JOURNEY.
Traditionally pogácsa includes potatoes, crackling pork, cheese, and a very finely layered texture, usually through a long process of repeated folding.
This recipe is a more straightforward interpretation of pogácsa with cheese and chives. It’s good when you’re shorter on time or want more of a bun consistency than a scone. It’s also great for dipping in soups and making little sandwiches.
Pogácsa
Ingredients
(Makes ~27 buns)
500 g fine flour
25 g yeast
6 g salt
3 g sugar
250 ml milk, room temperature
30 g sour cream
80 g butter (or traditionally lard)
100 g cheddar cheese
Toppings
1 bunch of chives
1 egg to coat
100 g cheddar cheese
Method
01 Dough
Pour the flour into the kneading bowl, and make a small hole in the middle. Sprinkle the yeast, salt, and sugar in the centre, and then pour in your milk. Cover with a cheesecloth and let it rise for 10 minutes.
Add the sour cream, melted lard, cheese, and chives, then knead it together. Cover it with cheesecloth and let it rest for about 25-30 minutes.
Preheat your oven to 350°F.
02 Roll out the dough
Once half an hour has passed, take out the dough and tighten it by pulling the edges towards the bottom and twisting them.
Sprinkle and spread some flour onto your countertop, then roll out the dough until it’s about 3-4 mm thick.
Take a sharp knife and cut a partial line across the top diagonally (halfway through the dough), starting from one side and continuing to the other. Lines should be ~1-2 cm apart. Then do the same in the opposite direction so that the lines intersect.
03 Cookie Cutter Time!
Use a circular cookie cutter or glass top to portion the dough into little buns.
04 it’s time to bake!
Spread onto a baking sheet, glaze with egg, sprinkle with cheese, and cook until their tops are red (~40 min).
Tip: Place a small cast iron pot of water under the baking sheet; the steam will benefit the process.
Recipe adapted from Here.
