Pogácsa
A young boy or young man off to see the world with fresh “pogácsa baked on cinder” in his backpack is a common scene in many Hungarian fables and folk stories.
Pogacsa is a very popular treat in Hungary and Eastern Europe.
This recipe contains bacon bits which gives this version of pogacsa a nice rich taste.
Pogacsa is best served with goulash soup or eaten as a snack.
Ingredients
1 package (8 grams) of active dry yeast
1/4 cup (60 ml) warm milk
8 tablespoons (113 grams) of unsalted butter, melted
2 large eggs, plus 1 egg, beaten and mixed with 50 ml of cold water for glaze
1/2 cup (120 ml) sour cream
8 bacon slices, fried and finely cut into small bits or 20 oz (250 grams) of pork cracklings
4 – 4 1/2 cups (500 grams) all-purpose flour, plus extra for kneading
1 tsp baking powder
1/2 tsp salt
Directions
*This recipe involves the use of a stand mixer, however, you can also use your hands to knead the dough.
Using the bowl of a stand mixer, dissolve the yeast in ¼ cup of warm milk and let it stand until foamy, about 5 minutes. Combine the melted butter, eggs, sour cream, and bits of bacon or pork cracklings. Mix until incorporated.
In a separate large bowl, sift the flour, baking powder, and salt. Add the flour mixture into the yeast mixture 1 cup at a time while mixing on low speed. Continue kneading the dough until smooth and elastic about 5 -7 minutes. If dough is too sticky, add more flour.
Form the dough into a ball and transfer it to a large bowl. Cover the bowl with a damp cloth and let the dough rise until it doubles in size, about 1 1/2 hours.
Place dough onto a clean floured work surface and punch down. Preheat oven to 400°F (200°C) and line a standard baking sheet with parchment paper.
On a lightly floured surface, roll dough until it is 3-inches thick. Cut into rounds using a cookie cutter and make a criss-cross pattern on top with a sharp knife. Let the scones rest for 30 minutes.
Brush the tops of the scones with the egg mixture.
Bake for approximately 25 minutes until golden brown on top.
Serve warm.
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Category: Recipes
This looks delicious!
The bacon really makes it taste good!
Nagyon finom! En is nagyon szeretem!!
[...] are some recipes for you to try, including a recipe for Hunarian pork crackling scones. Now that one caught our [...]
mmmmmm – these are one of my favourites – I’ll have to try making them at some point…
I love buying pogacsa out of the window of the bakery in Budapest and snack on them as i walk down the street window shopping.
Hi Phil,
That’s exactly what I do! The last pogacsa I had was at the market in Hold utca. It was delicious!
This recipe is fantastic! I made this for my girlfriend, who grew up in Transylvania, and she loved it. Especially since many places, even there, make it “flaky” style. I did get yelled at, though, for not putting any black pepper in the dough
I know it is personal preference, but I will certainly add some next time. Thanks so much for sharing this recipe!
Thanks very much Jared!
I wish you the best with your cooking adventures! Here’s a link to a video that you might also find interesting on how to make pogácsa…http://www.youtube.com/watch?v=yT5rwstfrd8&feature=related
Aha! So this video demonstrates how to make the “flaky” style. I do enjoy both, but feel that the more traditional is the heavy scone as in your provided recipe. Thanks for the video!
Do you know what I would ask for in a butcher shop for Szalonná if I were to be making Szalonnás Gerus Kenyér? Is this simply smoked pork belly? I remember it being much fattier than typical bacon. Thoughts?
Thanks!
Hi Jared,
Here’s a quick reference guide about bacon in Hungary. Hope this helps!
http://www.chew.hu/szalonna.html
how many scones does this recipe make? How big are the scones? how many people can it feed… thanks!
I believe it makes about 12 scones, although it depends on what size you make them. I like to make them a bit bigger, about 3 inches in width. Some people like to make their pogacsa much smaller, sometimes even bit-sized. Just remember that if you make them much smaller, they’ll probably bake a lot faster. I also found this recipe for pogacsa which has some nice photos of the baking process that you might also find helpful. http://www.marlenesdesignerportraits.com/blog/and-now-for-something-completely-different-tepertos-pogacsa/
Hope this answers your questions. Good luck making your pogacsa!
[...] like a snack rather than a meal. But the recipe we’ve used for baking out pogacsa was the Hungarian pork crackling scones from Hungarian [...]