in Eastern Europe, Hungary

Pogacsa

updated

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Ingredients for 1 servings:

  • 500 g flour
  • 1 pack of yeast
  • 100 ml milk
  • 250 g margarine or butter
  • 2 egg yolks
  • ½ tbsp sugar
  • ¾ tbsp salt
  • 2 egg whites
  • Cheese, for sprinkling

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 13 hours 5 minutes

Hungarian savory pastries

Mix the flour with sugar and salt. Add the yeast, lukewarm milk, softened butter, and egg yolk. Knead vigorously until a cohesive dough forms. Let it rest in a bowl in the refrigerator for several hours, possibly overnight. To soften the dough a bit before processing, you can place the yeast dough bowl in warm water for a while. Knead the dough again and roll it out to about 2 cm thick. Brush with the stiffly beaten egg white and sprinkle with cheese. Cut out with small round baking sheets and bake at 160°C for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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