Wednesday, January 16, 2013

Pogácsa - real Hungarian scones

For about 6 years, I've been experiencing with creating the perfect, soft 'Pogácsa'  scones recipe. 

This is a very common bakery product here, and I bet elsewhere, too.
For example there are bakeries in every metro-stations which are specialised in 'pogácsa' -s , and there is a big competition between them , who makes the perfect one. It's a great business for them, because the wonderful fragrance attracts the passengers, and many of them buy there something, even if they hadn't planned, before.

But this recipe can be among the competitors, too! I wasn't the creator of this, but it is one of my Dearest grand-aunt's recipe, I tried it and it's perfect!!! :) So big thank you, for the wonderful taste! ♥
  • 1 egg
  • 500 g flour = 17,5 oz = 1,1 lb
  • 150 g margarine / butter = 5,3 oz = 0,3 lb
  • 30 g yeast = 1 oz = 17 drams
  • 1 teaspoon of sugar
  • 2,5 teaspoons of salt
  • 0,5 dl milk= 1,7 fl oz = 0,1 pints
  • 2 dl sour cream = 7 fl oz = 0,4 pints
  • 1 egg
  • pinch of salt
  • cheese (grated)

1. Heat the milk, add the sugar and the yeast, and wait till the yeast activates (8-10 minutes)

2. During that time, you can place the flour with the melted margarine/butter, the egg, the salt,and the sour cream to a bowl.

3. Add the activated milky yeast, too, and mix them to get a nice dough ball.

4. Cover it with a cloth , and put it to a relatively warm place. (for example to the radiator) for about half an hour.

5. Then roll the dough out on a counter with some flour, to 2 cm high.

6. Fold the dough some times.

7. The slightly  roll it out again.
8. Make a net onto it with a knife.

9. Cut out circles. (I used a 3 cm diameter long cutter), and place them to a baking paper (in a baking tray).

10. From the rest of the dough, you can make smaller salty sticks, as I did.

11. Wait for about 15 minutes. 
12. Then mix together an egg with a pinch of salt, and with a brush, paint the scones, with this.

13. Rasp some cheese on the top.

14. Bake them for about 45 minutes on 130' C. 

Enjoy! We loved them! :)

xoxo: Hajni


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  2. Your experiment seems to have worked out nicely. Although, I would tend to make mine a little darker on top. But that's just a matter of personal preference. I really like the idea of adding cheese too.