🧀🇭🇺 Hungarian Sajtos Pogácsa (Cheese Biscuits)

👨‍🍳 Instructions:

  1. Activate yeast:
    • Mix the yeast with warm milk and sugar. Let it sit for 5–10 minutes until foamy.
  2. Prepare the dough:
    • In a large bowl, mix flour and salt.
    • Cut in cold butter using your fingers or a pastry cutter until crumbly.
    • Add the yeast mixture, 1 egg, and half the shredded cheese.
    • Knead into a smooth dough. Add a little flour or milk as needed.
    • Cover and let rise for 1 hour in a warm spot.
  3. Roll and fold (for layers):
    • Roll out the dough to about 1.5 cm (½ inch) thick.
    • Fold into thirds (like a letter), rotate, and roll again. Repeat 2–3 times for flakiness.
    • Let rest 15–20 minutes covered.
  4. Shape the pogácsa:
    • Roll dough to 1.5–2 cm (about Âľ inch) thick.
    • Cut into rounds using a small biscuit cutter or shot glass (~1.5 inch diameter).
    • Place on parchment-lined baking tray.
  5. Top and bake:
    • Brush tops with egg yolk and sprinkle with remaining shredded cheese.
    • Let rise 15 more minutes while preheating the oven.
  6. Bake at 200°C (390°F) for 20–25 minutes, until golden and puffed.

🧂 Serving Suggestions:

  • Best enjoyed warm, but keeps well in an airtight container for 2–3 days.
  • Freeze after baking and reheat in the oven for a quick treat.

🧀 Variations:

  • TepertĹ‘s pogácsa: Add finely chopped pork cracklings.
  • Krumplis pogácsa: Add 1 mashed potato to dough for extra softness.
  • Sour cream pogácsa: Mix in 2–3 tbsp sour cream for tang and richness.

Would you like a step-by-step photo guide, or should I prepare a printable recipe card (PDF or DOCX)?