Instructions:
- Activate the Yeast:
In a small bowl, mix warm milk, sugar, and yeast. Let it rest for 5–10 minutes until foamy. - Make the Dough:
In a large bowl, combine flour and salt. Cut in the butter with your fingers or a pastry cutter until crumbly.
Add the egg, sour cream, and the yeast mixture. Mix until a soft dough forms. - Add Cheese:
Stir in the shredded cheese until evenly distributed through the dough. - Let it Rise:
Cover the dough with a towel and let it rise in a warm place for about 45–60 minutes, or until doubled in size. - Shape the Pogácsa:
Roll out the dough to about ¾ inch (2 cm) thick.
Use a small round cutter (or a glass) to cut out circles.
Optionally, make light crisscross cuts on top with a knife. - Top & Bake:
Place biscuits on a parchment-lined baking sheet. Brush with beaten egg and sprinkle extra cheese on top.
Bake at 375°F (190°C) for 20–25 minutes, or until golden brown. - Serve Warm:
Enjoy them fresh from the oven — soft inside, slightly crispy outside, and deliciously cheesy!
Tip:
You can also flavor your pogácsa with a pinch of paprika or a few teaspoons of crushed caraway seeds for a traditional Hungarian twist 🌶️🌿
Would you like me to give you the Hungarian-style cottage cheese version (Túrós Pogácsa) next? It’s another local favorite!