Here’s a classic Pogácsa – Hungarian Potato Biscuits recipe 🥔🧈 — soft, buttery, and perfect for snacks, breakfast, or with soup. These are a beloved Hungarian treat!
Pogácsa – Hungarian Potato Biscuits
Ingredients
500 g (4 cups) all-purpose flour
250 g (1 cup) mashed potatoes (plain, no butter or milk needed)
200 g (¾ cup) unsalted butter, cold, cut into cubes
1 tsp salt
1 tsp sugar
25 g fresh yeast (or 2 tsp dry yeast)
150 ml warm milk
1 egg (for brushing)
Optional: 100 g grated cheese (for cheese pogácsa)
Instructions
Activate yeast
Mix yeast, sugar, and a little warm milk. Let sit 10 minutes until foamy.
Make the dough
In a large bowl, combine mashed potatoes, flour, salt, and butter.
Add yeast mixture and remaining milk. Knead until smooth and elastic.
Optional: fold in cheese for cheesy pogácsa.
First rise
Cover and let rise 1–1.5 hours until doubled in size.
Shape biscuits
Roll dough to 2–3 cm (about 1 inch) thickness.
Cut with a round cookie cutter.
Second rise
Place on baking tray, cover, let rise 20–30 minutes.
Bake
Brush with beaten egg.
Bake at 200°C / 400°F for 15–20 minutes until golden.
Tips
Serve warm for best flavor.
You can freeze unbaked pogácsa for later — bake straight from frozen (just add a few extra minutes).
Classic pogácsa can be plain, with cheese, or even with bacon bits.
If you want, I can also give you a quick no-yeast version that’s just as soft and buttery — perfect for when you’re short on time!
