Hungarian butter pogács

Ingredients for 5 servings:

• 120 g butter
• 250 g wheat flour, type 405
• 20 g yeast, fresh
• 2 tbsp milk, lukewarm
• 1 egg yolk
• 1 egg(s) for brushing
• salt and pepper
• some sour cream or paprika powder or caraway powder
• Salt, coarse or sesame seeds for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vajas pogàcsa

Mix the finely chopped butter with the flour. Dissolve the yeast in the lukewarm milk and add it to the butter-flour mixture. Season with salt and pepper to taste, then add the egg yolk and enough sour cream to form a firm dough. Work well and roll out on a floured board until finger-thick. Using a round cookie cutter with a 3- to 4-cm diameter, a round biscuit mold will also do, cut out circles of dough and place them on a buttered baking sheet. Let rise for 10 to 12 minutes, then brush the tops with egg and sprinkle with the spices mentioned above, if desired. Bake in a preheated oven at medium heat (175 to 180°C) for 12 to 15 minutes until golden brown. Serve fresh and warm—they’re equally delicious with wine and beer!