Activate Yeast (if using fresh yeast): Dissolve yeast and sugar in warm milk, let it foam (5–10 minutes). If using instant yeast, just mix it into the flour.
Knead into a smooth, soft dough (about 8–10 minutes).
Mix in the grated cheese.
First Rise: Cover the dough and let it rise until doubled (about 1 hour).
Roll & Fold (optional for layers): Roll dough to about ½ inch (1.5 cm), fold into thirds, turn 90°, roll again. Repeat 2–3 times. This gives a layered, fluffy result.
Shape: Roll out dough to about ¾ inch (2 cm) thickness. Use a round cutter (or small glass) to cut biscuits.
Second Rise: Place on a baking sheet lined with parchment, cover lightly, and let rise again for 20–30 minutes.
Finish: Brush tops with beaten egg and sprinkle with grated cheese.
Bake: In a preheated oven at 375°F (190°C) for 20–25 minutes, until golden brown and cheesy on top.
✨ Serve warm, with butter, cream cheese spreads, or alongside soups and stews. In Hungary, they’re a must at family gatherings and festive tables.
Would you like me to also share a traditional potato-based pogácsa version (krumplis pogácsa), which is even fluffier and extra common in Hungary?
