Here’s a traditional and utterly delicious recipe for Pogácsa (Hungarian Cheese Biscuits) — soft, fluffy, golden biscuits with a cheesy, buttery flavor. These savory pastries are popular across Hungary and Central Europe, often served warm as a snack or appetizer with drinks.
🧀 Pogácsa (Hungarian Cheese Biscuits)
🕒 Total Time: ~2 hours (includes rising time)
Yields: About 24 biscuits (depending on size)
🧾 Ingredients:
Dough:
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3 cups (375g) all-purpose flour
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1 packet (2¼ tsp) active dry yeast
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1 teaspoon sugar
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1 teaspoon salt
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½ cup (1 stick / 113g) unsalted butter, cold and cubed
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1 cup (225g) sour cream (room temperature)
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1 large egg
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½ cup (120 ml) lukewarm milk
For the Topping:
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1 egg yolk + 1 tsp milk (for egg wash)
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1 cup (100g) grated cheese (typically aged sheep’s cheese or sharp cheddar)
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Optional: caraway seeds or sesame seeds for topping
🔪 Instructions:
1. Activate Yeast:
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In a small bowl, mix the yeast, sugar, and lukewarm milk.
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Let sit for 5–10 minutes until foamy.
2. Mix the Dough:
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In a large bowl, combine flour and salt.
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Cut in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs.
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Add the sour cream, egg, and the activated yeast mixture.
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Mix and knead until a smooth, soft dough forms (about 8–10 minutes).
Tip: The dough should be slightly tacky but not sticky. Add a little extra flour if needed.
3. First Rise:
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Cover the bowl with a clean towel and let rise in a warm spot for about 1 hour, or until doubled in size.
4. Roll and Fold (for flakiness):
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On a floured surface, roll the dough out to about ½ inch (1.25 cm) thick.
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Sprinkle some grated cheese over the dough.
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Fold the dough into thirds like a letter (bottom third up, top third down).
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Turn 90°, roll again, and repeat the fold one more time. Let rest 15 minutes.
5. Cut the Pogácsa:
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Roll out to ¾ inch (2 cm) thick.
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Use a small round cutter (1.5–2 inches) to cut out biscuits.
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Place on a parchment-lined baking sheet.
6. Final Rise:
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Cover loosely and let rest for 20–30 minutes.
7. Egg Wash & Topping:
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Preheat oven to 375°F (190°C).
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Brush tops with egg yolk + milk.
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Sprinkle generously with grated cheese, and optionally with caraway or sesame seeds.
8. Bake:
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Bake for 18–22 minutes, or until puffed and golden brown.
🧊 Storage:
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Best served warm the same day.
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Store in an airtight container at room temp for 2–3 days.
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Reheat in a low oven for a few minutes to refresh.
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Freezes well — reheat directly from frozen at 325°F (160°C) for 10–15 minutes.
🧀 Variations:
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Potato Pogácsa: Add mashed potatoes to the dough for extra tenderness.
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Pork Crackling Pogácsa (tepertős): Add finely chopped pork cracklings.
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Spicy Version: Add paprika or chili flakes to the dough or topping.