Mix yeast with sugar and 2 tbsp lukewarm milk. Let it sit for 10 minutes until foamy.
If using instant yeast, you can mix it directly with the flour.
Make the dough
In a large bowl, mix flour and salt.
Rub in the cold butter until crumbly.
Add 1 cup of the shredded cheese, sour cream, egg, and yeast mixture.
Knead into a smooth, elastic dough (about 8–10 minutes).
First rise
Cover and let rest in a warm place for 1 hour, until doubled in size.
Shape pogácsa
Preheat oven to 375°F (190°C).
Roll dough to about 1-inch (2.5 cm) thickness.
Score the top lightly with a knife in a crisscross pattern.
Cut into rounds with a small biscuit cutter or glass.
Bake
Place pogácsa on a parchment-lined baking tray.
Brush tops with beaten egg yolk and sprinkle with the remaining cheese.
Bake 18–22 minutes, until golden brown.
Serve
Best enjoyed warm, fresh from the oven.
🧀 Tips & Variations:
For extra fluffiness, fold and roll the dough 2–3 times before cutting.
You can add caraway seeds, cottage cheese, or even bacon bits for different styles of pogácsa.
Ashley, would you like me to also share the old-fashioned potato-based pogácsa recipe? (It’s another very traditional Hungarian version, with mashed potatoes inside the dough, making them extra soft.)
