🇭🇺 Hungarian Cheese Pogácsa (Sajtos Pogácsa)
Yields: About 30–40 small pogácsa
Prep Time: 20 minutes
Rest Time: 1 hour
Bake Time: 20–25 minutes
Total Time: ~2 hours
Ingredients:
For the Dough:
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500g (about 4 cups) all-purpose flour
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250g (about 1 cup + 2 tbsp) unsalted butter, cold and cubed
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200g (about 2 cups) shredded hard cheese (e.g., aged cheddar, Edam, or a sharp sheep’s cheese)
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200ml (scant 1 cup) sour cream
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1 egg
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1 packet (7g or 2¼ tsp) instant yeast or 25g fresh yeast
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1 teaspoon sugar
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1 teaspoon salt
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Optional: 1 egg yolk (for egg wash)
Instructions:
1. Activate the Yeast (if using active dry or fresh yeast):
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Mix the yeast with 2 tablespoons warm milk and the sugar.
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Let sit for 5–10 minutes until foamy.
(If using instant yeast, you can mix it directly into the flour.)
2. Make the Dough:
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In a large bowl, mix flour and salt.
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Rub cold butter into the flour using your fingers or a pastry cutter until it resembles coarse crumbs.
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Stir in grated cheese, sour cream, egg, and the activated yeast.
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Knead until the dough comes together — soft but not sticky. Add a bit of flour if needed.
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Cover and let rise for 1 hour in a warm place, or until doubled in size.
3. Shape the Pogácsa:
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Preheat oven to 375°F (190°C).
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Roll the dough out on a floured surface to about 1 inch (2.5 cm) thick.
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Using a small round cutter (1.5–2 inches wide), cut out circles.
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Optionally, score the tops lightly with a knife in a criss-cross pattern.
4. Egg Wash & Bake:
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Place pogácsa on a parchment-lined baking sheet.
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Brush tops with beaten egg yolk for a glossy finish.
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Bake for 20–25 minutes, or until puffed and golden brown on top.
5. Serve:
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Best served warm, fresh from the oven.
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Can be reheated or frozen and toasted later.
Tips & Variations:
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Use túró (Hungarian-style farmer’s cheese) for a more traditional taste, if available.
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Add caraway seeds or chopped chives for extra flavor.
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Pogácsa are best the day they’re baked but can be stored in an airtight container for up to 3 days.
Let me know if you’d like a yeast-free version, or one with potato or bacon added — both are classic variations in Hungary.
