Hungarian Biscuits Recipes
POGACSA (HUNGARIAN CHEESE BISCUITS)
These pogacsa, Hungarian for "biscuit," are perfect for parties. You may either add the following in the dough, sprinkled on top before baking, or both - finely shredded medium-firm fresh cheeses and aged dry hard cheeses, chopped pork crackling, minced cabbage, black pepper, hot or sweet paprika, minced garlic, minced red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.
Provided by Member 610488
Categories Breads
Time 45m
Yield 5 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes.
- Add flour, cheese, salt, eggs, butter, and sour cream to the yeast mixture. Using an electric mixer, mix on low speed until dough comes together. Beat on medium speed 1 to 2 minutes. The dough should be smooth and not sticky.
- Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Sprinkle cheese on top, and cut out rounds with a 1 to 1 1/2 inch cutter.
- Arrange circles in rows on a parchment-lined baking sheet, about 1/4 inch apart. Put pan in a cold oven and set temperature to 400 degrees F. Bake about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight.
- Pogacsa may also be frozen up to 1 month. Thaw and reheat at 225 degrees F for 20 minutes.
Nutrition Facts : Calories 917.8, Fat 54.2, SaturatedFat 32.1, Cholesterol 251.2, Sodium 1594.8, Carbohydrate 79.6, Fiber 3.1, Sugar 3, Protein 27.4
HUNGARIAN BISCUITS
Make and share this Hungarian Biscuits recipe from Food.com.
Provided by Emma....x
Categories Lunch/Snacks
Time 30m
Yield 16-20 biscuits, 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 180° c.Put 100g margarine and 50g sugar into a bowl and cream it. Add 100g of flour and ½ a teaspoon of Vanilla essence into the mixture and mix to form a stiff dough.
- Do the same with the other ingredients (in a separate bowl), only add the cocoa.
- Now, with the two separate mixtures, take the first one, and roll it out onto a floured surface. Roll it to a 5mm thickness.
- Put the second mixture (the cocoa one) on top, and roll it out to relatively the same shape. You now have two different coloured layers.
- Take the longest side of the dough and roll it so that the dough now forms a cylinder shape with a spiral visible on either end.
- Cut the dough vertically into 16 pieces and lay them on a baking tray that is lined with greased greaseproof paper.
- Put in the oven for 15 minutes and take out when they are golden and still slightly soft, as they will set hard.
Nutrition Facts : Calories 165.6, Fat 10.4, SaturatedFat 1.9, Sodium 118.5, Carbohydrate 16.9, Fiber 0.9, Sugar 6.4, Protein 1.7
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