Pogácsa (Hungarian Scones or Biscuits)

Pogácsa (Hungarian Scones or Biscuits)

A simple biscuit that, when served warm, and fresh from the over, will delight your guests with an aroma and taste that will remind them of home - no matter where they're from.
  • 4 cups flour
  • 1 tablespoon confectioners' sugar
  • 2/3 cake compressed yeast
  • 2 egg yolks
  • 1 cup butter
  • Pinch of salt
  • Scant 1/2 cup sour cream
  • 1 egg for glaze
Sift the flour and sugar. Add the remaining ingredients, and work together to form a smooth dough. Roll out and fold over, so that the dough is four layers thick. Rest for 20 minutes in a cold place. Repeat the process twice more.

Then roll out the pastry to a thickness of just under 1/4 inch, and score the surface. Cut into rounds. Place these on a floured baking pan, brush with beaten egg, and bake in a preheated medium oven for 30-40 minutes until golden.

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6 comments:

Anonymous said...

can you please tell me which type of flour to use, self or plain.

Resilient Hawk said...

We use plain successfully here.

Especially good with a dab of melted butter when served. Now I want some. ;)

Anonymous said...

what, no bacon?

Anonymous said...

Could you please tell us how large your cake of compressed yeast is?

The compressed yeast we buy comes in blocks the size of a pound of butter.

Marton said...

We use nearly 40 grams of yeast for half a kilo of flour.

Marton said...

Also, we put some Kummel spice and a little salt on top of the biscuits before putting them on the oven.