👩🍳 Instructions:
- Activate yeast:
- Mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make dough:
- In a large bowl, combine flour and salt. Cut in the cold butter until crumbly.
- Add yeast mixture, sour cream, egg yolks, and about 1 cup of the grated cheese.
- Knead into a soft dough (not too sticky). Cover and let rise for about 1 hour, until doubled.
- Shape biscuits:
- Roll dough out to about ½ inch (1.5 cm) thick.
- Score the top lightly with a knife (to create a crisscross pattern).
- Cut into small circles (use a round cutter or small glass).
- Finish & bake:
- Place on a parchment-lined baking sheet.
- Brush tops with beaten egg, sprinkle with remaining cheese.
- Bake at 375°F (190°C) for 18–22 minutes, until golden and puffed.
🌟 Tips:
- For extra flakiness, you can fold the dough a couple of times before rolling and cutting.
- Pogácsa are best fresh, but you can reheat them in the oven to bring back their crispiness.
Would you like me to also share a cottage cheese version (túrós pogácsa) that’s even softer and popular in Hungary?