Pogácsa (Hungarian Savory Scones)

Ingredients (makes about 20–25 pieces):

• 500 g (4 cups) all-purpose flour
• 250 g (1 cup) unsalted butter or lard, cold
• 2 tsp salt
• 1 tsp sugar
• 25 g fresh yeast or 7 g dry yeast
• 200 ml (¾ cup + 2 tbsp) milk, lukewarm
• 1 egg (for brushing)
• Optional: grated cheese, caraway seeds, or bacon bits for topping

Instructions:

1. Dissolve yeast and sugar in lukewarm milk. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
3. Add yeast mixture and knead into a soft dough. Cover and let rise 1 hour until doubled.
4. Roll out dough to about 2 cm (¾ inch) thick. Cut into rounds using a cookie cutter or glass.
5. Place on a baking sheet lined with parchment. Brush with beaten egg and sprinkle toppings if desired.
6. Preheat oven to 200 °C (390 °F). Bake 15–20 minutes until golden.
7. Cool slightly and serve warm.