Pogácsa

Name: Pogácsa
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Cuisine: Hungarian
Ingredients: 500g all-purpose flour; 200g unsalted butter, cold and cubed; 7g instant yeast; 200ml sour cream; 2 egg yolks (1 for dough, 1 for egg wash); 150g sharp cheese, grated (or use cottage cheese); 1 tsp salt; 1 tsp sugar; Caraway seeds or sesame seeds for topping

Pogácsa (POH-gah-chah)

Hungarian Savory Scones

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 224 kcal

Flaky, buttery savory scones with a golden crackle-top crust, studded with cheese or crackling — Hungary's most popular snack bread.

Nutrition & Info

Protein 7.0g

Carbs 22.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

mixing bowl rolling pin round cookie cutter baking sheet

Presentation Guide

Vessel: woven basket with linen

Garnishes: caraway seeds, coarse salt

Accompaniments: wine, butter

Ingredients

500g all-purpose flour
200g unsalted butter, cold and cubed
7g instant yeast
200ml sour cream
2 egg yolks (1 for dough, 1 for egg wash)
150g sharp cheese, grated (or use cottage cheese)
1 tsp salt
1 tsp sugar
Caraway seeds or sesame seeds for topping

Instructions

1
Mix flour, salt, sugar, and yeast. Cut in cold butter until the mixture resembles coarse crumbs.
2
Add sour cream, 1 egg yolk, and grated cheese. Mix until a soft dough forms. Do not overwork.
3
Wrap dough and refrigerate 30 min.
4
Roll dough to 2cm thickness. Cut rounds with a cutter. Score a cross-hatch pattern on each top.
5
Place on a lined baking sheet. Brush with beaten egg yolk and sprinkle with caraway seeds.
6
Bake at 180°C (350°F) for 20-25 min until deeply golden and flaky. Serve warm.

💡

Did You Know?

Pogácsa is so central to Hungarian hospitality that offering one to a guest is considered a sign of welcome — the word itself comes from the Latin "panis focacius."

Chef's Notes

Equipment Tips

mixing bowl
rolling pin
round cookie cutter
baking sheet

Garnishing

caraway seeds, coarse salt

Accompaniments

wine, butter

The Story Behind Pogácsa

Pogácsa has been baked in Hungary since the Ottoman period, likely adapted from Turkish bread traditions. It became the essential accompaniment to wine drinking and the default welcome snack. Regional varieties abound: some use cheese, others beef drippings or sheep's curd. No Hungarian wine cellar visit is complete without a plate of fresh pogácsa.

🕐 Traditionally enjoyed snack, welcome gift, wine accompaniment 📜 Origins: Ottoman era, 16th century

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