Hungarian scone “pogácsa” recipe
The pogácsa is a type of savory scone-patty in Hungarian cuisine. The Hungarian word derives ultimately from the Latin panis focacius, i.e. bread (panis) baked on the hearth or fireplace (focus), via the Italian focaccia and, more directly, south Slavic languages (Serbo-Croatian pogača). The word, and to a greater or lesser degree the food itself, is related as well to the Turkish poğaça, the Greek μπουγάτσα, and the French fougasse. Pogácsa is also a typical product of other cuisines in the Pannonian Basin. It is known by similar names by the people of these regions like the Austrian German pogatschen, borrowed from the Hungarian.
Pogácsa, in Hungary are made from either short dough or yeast dough. As with scones and biscuits, eggs and butter are common ingredients, as is milk, cream or sour cream. Many traditional versions exist, with size, shape–the most common is round– typically 3 to 10 cm in diameter- and flavor variations in each region/city of Hungary. A dozen different ingredients can be found either in the dough, sprinkled on top before baking, or both: medium-firm fresh cheeses, aged dry hard cheese(s), pork crackling, cabbage, black pepper, hot or sweet paprika, garlic, red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds. They are traditionally eaten as a snack or with soup specially the bigger ones, with a stew such as goulash or bean soup.
The imagery of a young boy or young man off to see the world with fresh “pogácsa baked on cinder” in his knapsack is a common scene in many Hungarian fables and folk stories.
Ingredients: 2 cups or 500 grams all-purpose flour, 1 pinch of sugar, 20 grams of yeast, 100 ml milk, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 8 tablespoons or 300 grams butter, 1/2 cup or 200 ml cream, 2 large eggs, 200 grams cheese such as Emmentaler, Maasdam
- Add yeast into the lukewarm milk. Don’t forget to add 1 teaspoon of sugar! Wait until yeast is raised.
- In a large bowl, mix flour, raised yeast-milk, baking soda and salt. Add butter or margarine into flour mixture, and using clean hands, blend until mixture resembles coarse meal (mixture should resemble coarse meal).
- In a small bowl, whisk cream and egg until smooth. Add egg and cream into flour, and mix until dough holds together.
- Grate cheese and add to dough.
- Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together).
- Cover and let it grow for about 2 hours. Then roll the dough with a rolling pin.
- Preheat oven to 400 F or 220 degrees. Form dough into round balls with the pastry cutter.
- Place scones on a lightly buttered and floured surface or nonstick cookie sheet (preferably lined with parchment paper). Make a crosshatch design by pressing the back of fork tines on top of each scone. Scones should be spaced about 1-inch apart. Smear scones with egg white or oil.
- Bake in oven for about 25 minutes, or until scones are pale golden. Cool for 5 minutes and serve warm or at room temperature.