Pogácsa (Savory Hungarian Scones)

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Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a small bowl, combine the fresh yeast, lukewarm milk, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.

   Ongeveer 10 min

   Tip van de kok: Ensure the milk is lukewarm, not hot, to activate the yeast properly.

2. 2

   In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and cut it into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

   Ongeveer 5 min

   Tip van de kok: Keep the butter as cold as possible for a flaky texture.

3. 3

   Add the sour cream, egg yolk, and the activated yeast mixture to the flour and butter mixture. Mix until a dough just comes together.

   Ongeveer 3 min

   Tip van de kok: Do not overmix; a slightly shaggy dough is fine.

4. 4

   Turn the dough out onto a lightly floured surface and knead gently for about 2-3 minutes until smooth. Form it into a ball, cover with plastic wrap, and refrigerate for 30 minutes.

   Ongeveer 3 min

   Tip van de kok: Chilling the dough helps relax the gluten and makes it easier to work with.

5. 5

   Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

   Ongeveer 10 min

6. 6

   On a lightly floured surface, roll out the chilled dough into a rectangle about 1 cm (0.4 inch) thick. Sprinkle half of the grated hard cheese and a pinch of black pepper over the dough.

   Ongeveer 3 min

7. 7

   Fold the dough into thirds, like a letter (bring one short end to the center, then the other short end over it). Rotate the dough 90 degrees, roll it out again to 1 cm thickness, and sprinkle with the remaining grated hard cheese and black pepper.

   Ongeveer 3 min

   Tip van de kok: This folding technique creates layers, contributing to the flaky texture.

8. 8

   Fold the dough into thirds again. Roll it out one last time to a thickness of about 1.5-2 cm (0.6-0.8 inches).

   Ongeveer 2 min

9. 9

   Using a round cookie cutter (about 4-5 cm / 1.5-2 inches diameter), cut out circles from the dough. Place the pogácsa on the prepared baking sheet.

   Ongeveer 5 min

   Tip van de kok: Gather and re-roll scraps gently, but avoid overworking the dough.

10. 10

    Brush the tops of the pogácsa with the beaten egg.

    Ongeveer 1 min

    Tip van de kok: The egg wash gives the pastries a golden, shiny crust.

11. 11

    Bake for 20-25 minutes, or until golden brown and puffed up.

    Ongeveer 25 min

    Tip van de kok: Baking time may vary depending on your oven.

12. 12

    Remove from the oven and let cool slightly on a wire rack before serving.

    Tip van de kok: Pogácsa are best served warm.