Pogacsa Hungarian Cheese Biscuits Recipes

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HUNGARIAN CHEESE BISCUITS (POGáCSA)



Hungarian Cheese Biscuits (Pogácsa) image

Yeast-leavened biscuits that are easy to make and even easier to eat!

Provided by Greg Patent

Categories     Light Snack

Number Of Ingredients 12

1/2 cup whole milk (heated to 110 - 115 degrees F.)
1 teaspoon active dry yeast
1/2 teaspoon sugar
4 cups unbleached all-purpose flour (20 ounces)
1 tablespoon table salt
8 ounces (2 sticks) cold unsalted butter
5 ounces Gruyère or other grating cheese
2 large eggs (lightly beaten with a fork)
1/2 to 1 cup sour cream
1 large egg yolk
1 teaspoon water
2 to 3 ounces finely grated Gruyère or other cheese

Steps:

  • To heat the milk, measure it into a 1-cup heatproof glass measure with pouring spout and microwave it for about 20 seconds. The milk should feel nicely warm to a fingertip. Not hot, or you'll kill the yeast! Sprinkle in the yeast and sugar, give a quick stir, and let stand until the liquid rises and is bubbly, about 10 minutes.
  • Put the flour and salt into the large bowl of a stand mixer and stir to combine. Attach the flat beater. If using cold butter, add the pieces and mix on low speed for about 3 minutes until the butter is in pea-sized bits. If using frozen shredded butter, just mix it in on low speed for about 1 minute.
  • Add the 5 ounces of cheese, the eggs, softened yeast, and 1/2 cup sour cream. Mix on low speed with the flat beater until the dough masses on the blade. If the dough seems dry, add a bit more sour cream. Beat on medium speed 1 minute. The dough should be nice and smooth and non-sticky.
  • If making the dough by hand, stir everything together with a wooden spoon until the dough gathers into a coherent mass. Add more sour cream if the dough seems too dry.
  • Turn the dough out onto a lightly floured surface. If you've made it by hand, knead briefly to make sure it is nice and smooth and non-sticky. If made with the mixer, just coat it lightly with the flour.
  • Line a large baking sheet (17 x 12 inches) with cooking parchment. Adjust an oven rack to the lower third position but do not turn the oven on. NOTE: This is what I do according to Marika's directions. If your oven takes a long time to heat up, preheat the oven to 400 degrees before baking the biscuits, and check for doneness 15 to 20 minutes from the time you put the biscuits in the oven.
  • Roll the dough 1/2-inch-thick (no thinner!) on the lightly floured surface. An 11- to 12-inch diameter circle will give you the right thickness. Make a shallow cross-hatched pattern, about 1/2-inch, with a sharp knife all over the dough surface.
  • For the topping, combine the egg yolk and water in a small bowl, and brush all over the rolled dough. Sprinkle the cheese on top and press it very gently to stick to the yolk.
  • With a floured cutter, stamp out rounds with a 1 1/2- to 1 3/4-inch diameter. If the biscuits stick to the cutter, nudge them loose with the tip of a paring knife. If you wish, cup the palms of your hands around each biscuit to smooth the sides. Gather the leftover dough and reshape into a ball. Roll out and cut our circles as before. I don't bother glazing them with egg yolk or topping with cheese because these ingredients are mixed into the dough during reshaping of the scraps.
  • Arrange the biscuits in rows about 1/2-inch apart on the baking sheet. Put the pan in the oven and turn the oven on to 400 degrees. Bake about 25 minutes, until the pogácsa are nicely browned on their tops and bottoms. Cool completely and store airtight.
  • Pogácsa may also be frozen for up to 1 month. Thaw and reheat in a moderate oven for 5 to 8 minutes to refresh them.

POGACSA (HUNGARIAN CHEESE BISCUITS)



Pogacsa (Hungarian Cheese Biscuits) image

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

1/2 cup whole milk, heated to 110 degrees F to 115 degrees F
2 teaspoons active dry yeast
1/2 teaspoon sugar
4 cups all-purpose flour
5 ounces gruyere cheese, finely shredded
1 tablespoon salt
2 eggs
14 tablespoons unsalted butter, softened (1 3/4 American sticks)
1/2 cup sour cream
1 egg yolk
2 ounces gruyere cheese, finely shredded

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 MINI CHEESE SCONES WITH EMMENTHAL (POGACSA) RECIPE



Hungarian Mini Cheese Scones With Emmenthal (Pogacsa) Recipe image

A traditional savoury snack, absolutely yummy!

Provided by [email protected]

Categories     Snack

Time 50m

Number Of Ingredients 9

600 gram plain flour
220 gram unsalted butter (softened)
150 ml sour cream
100 ml creme fraiche
1 tsp sugar
1 tsp salt
7 gram instant yeast
3 medium eggs (2 eggs for the dough, 1 egg for the egg wash)
100 gram emmenthal cheese, grated (80 gram for the dough and 20 gram for sprinkling)

Steps:

  • Sift the flour into a large mixing bowl and add all the ingredients one by one whilst keep mixing by hands. If it's still too sticky - add some more flour. If it's too dry, add some more sour cream or creme fraiche. When it's all combined and the dough ball is formed, cover it and place it in the fridge for 2 hours (or overnight).
  • Straight out of the fridge, knead the dough a few times and roll it out with a rolling pin. You're looking to get a height of 1.5-2 cm rolled dough. Use a small, 4-5 cm diameter cookie cutter to cut the mini scones.
  • Line a baking tray with baking paper and place the scones on the tray leaving a 2-3 cm gap between them. Apply a thin, even coat of egg wash and sprinkle with cheese.In a preheated oven, bake them on 180C until they are soft, golden brown - should be about 20-25 minutes depending on your oven.

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