Instructions
1️⃣ Activate yeast (if using fresh yeast)
- Dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.
- If using instant yeast, mix directly into the flour.
2️⃣ Make the dough
- In a large bowl, combine flour, salt, and cold butter. Rub with fingertips until crumbly.
- Add yeast mixture (or instant yeast), sour cream, 1 egg, and 1 cup of grated cheese.
- Knead until smooth, soft, and elastic (5–8 minutes).
3️⃣ First rise
- Shape into a ball, cover, and let rise in a warm place for about 1 hour, or until doubled.
4️⃣ Roll and cut
- Preheat oven to 375°F (190°C).
- Roll dough to about ½ inch (1.5 cm) thickness.
- Using a sharp knife, lightly score the top in a diamond pattern.
- Cut out rounds with a 2-inch (5 cm) cookie cutter.
5️⃣ Top and bake
- Place pogácsa on a parchment-lined tray.
- Brush tops with beaten egg and sprinkle with remaining cheese (and caraway seeds, if using).
- Bake 18–22 minutes until golden brown.
💡 Hungarian tip:
Pogácsa are best eaten warm, but they freeze beautifully — just reheat in the oven for a fresh-baked taste. In Hungary, you’ll also find versions with potato or pork cracklings (tepertő) mixed into the dough.
Do you want me to also share the mini bite-sized “party pogácsa” version that’s extra cheesy and even fluffier? That’s a favorite at Hungarian gatherings.