This is a salty Hungarian delight. Here is the basic recipe as I learned it from my granny:
- Mix 3 g fresh yeast with 1 dl milk and 1 teaspoon sugar. Let it stay in a warm place until the yeast pops up on the top of the milk (about 5-10 minutes).
- Measure 500 g flour, 2 tablespoon salt, 200 g butter and 1,5 dl sour cream in a big bowl.
- Add the yeast mixture to it and make a nice, soft dough.
- Cover with a tea towel and let it grow for about 45 minutes (or, until it gets double sized).
- Roll the dough out, spread a thin layer of butter on 2/3 of it and fold as is shown on the photos below (in U-direction).
- Put it back to the bowl, cover and let it grow for another 30 minutes.
- Beat an egg in a smaller bowl. Roll the dough out to 2-3 cm thickness. Cut the dough with a round cookie cutter and dip the top of the puffs in the beaten egg.
- Place them on a baking tray and add grated cheese on the top.
- Bake them on 200 ºC for about 20 minutes, or, until they get golden brown.
Variations - topping:
Instead of adding cheese, you can dip the puffs in sesame or poppy seeds.
Or, mix sour cream with paprika and spread it on the puffs before baking.
Variations - dough:
With potato: The ingredients and the proportions are slightly different, but the method is the same. 300 g flour, 150 g fresh, warm, mashed potato, 60 g butter, 1 egg, 2 tablespoon salt + 3 g fresh yeast, 1 dl milk, 1 teaspoon sugar.
With spices: add a generous amount of ground cumin and dried, crumbled dill to the flour before making the dough. It goes well with sesame topping.
Variations - folding:
After rolling out and spreading butter on the dough, season it generously with chopped wild garlic or stewed cabbage (as it is prepared for cabbage pasta).
I believe that there are many other variations and every kitchen has its own specialty. Pogácsa is a lovely snack for friends gathering, served with wine or beer. After a soup, pogácsa makes a nice second dish of a light dinner. Pogácsa is also great as part of the luch box.