Hungarian Cheese Pogacsa Recipe🇭🇺

Instructions

1. Activate yeast (if using fresh yeast):
   • Mix yeast with warm milk and sugar. Let it sit for 10 minutes until frothy.
   • If using instant yeast, skip this step and mix it directly with flour.
2. Make the dough:
   • In a large bowl, mix flour and salt.
   • Rub in the cold butter using your fingers or a pastry cutter until it resembles coarse crumbs.
   • Add the grated cheese, egg yolks, sour cream, and activated yeast mixture (or instant yeast).
   • Mix until a soft dough forms.
   • Knead gently for 5–6 minutes, then shape into a ball.
3. Let it rise:
   • Cover the dough with a clean towel and let it rise for 45–60 minutes, until doubled in size.
4. Shape the pogácsa:
   • Roll out the dough to about ¾ inch (2 cm) thick.
   • Make a crisscross pattern on the surface with a knife (for the classic look).
   • Cut out rounds using a small cutter or glass (about 2 inches / 5 cm wide).
5. Brush and top:
   • Place on a parchment-lined baking tray.
   • Brush the tops with beaten egg, and sprinkle generously with grated cheese.
6. Bake:
   • Preheat the oven to 375°F / 190°C.
   • Bake for 20–25 minutes, until golden and puffed.
7. Serve:
   • Best enjoyed warm, right out of the oven!

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💡 Tips

• For extra flaky pogácsa, fold the dough once or twice (like puff pastry) before cutting.
• You can replace part of the cheese with crumbled feta or Parmesan for a tangier version.
• These freeze beautifully — just reheat before serving.

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Would you like me to give you the “grandma-style” version too — the one with layered butter folds for ultra-fluffy, cheesy pogácsa? 🇭🇺🧈🧀