👩🍳 Instructions:
1. Activate the yeast (if using fresh):
Mix the yeast with a bit of lukewarm sour cream and sugar. Let it foam up for 10 minutes.
2. Make the dough:
In a large bowl, mix flour and salt. Add cold butter and rub it into the flour using your fingers until crumbly.
Add grated cheese, egg, sour cream, and activated yeast (or instant yeast). Knead into a smooth dough.
3. Let it rest:
Cover and let the dough rise for about 30–60 minutes in a warm place until slightly puffed.
4. Roll and shape:
Roll the dough out to about 1.5–2 cm (3/4 inch) thick.
Score the top gently with a knife in a criss-cross pattern (for that classic pogácsa look).
Cut into circles using a cookie or biscuit cutter.
5. Top and bake:
Place biscuits on a lined baking sheet. Brush with egg yolk, sprinkle more cheese on top.
Bake at 200°C / 390°F for 20–25 minutes, or until puffed and golden.
🧂 Optional Variations:
- Add caraway seeds or paprika to the dough
- Mix in a bit of crushed garlic or chopped dill for flavor
- Use goat cheese, feta, or Parmesan for a unique twist
🍷 Serve With:
- Sour cream dip
- Hungarian sausage or salami
- A glass of dry white wine or pálinka 😉
Let me know if you want a potato-based version or gluten-free pogácsa too!