👩🍳 Instructions:
- Activate the Yeast:
In a small bowl, dissolve the sugar in ¼ cup of warm water and sprinkle the yeast over it. Let sit for 5–10 minutes until frothy. - Make the Dough:
In a large bowl, mix the flour and salt. Add the cold cubed butter and rub it into the flour with your fingertips until it resembles coarse crumbs. - Add Wet Ingredients:
Add the yeast mixture, sour cream, egg, and grated cheese. Mix until the dough starts to come together. Knead it briefly on a lightly floured surface until smooth and soft, but not sticky. - Let It Rise:
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. - Roll and Fold (For Layers!):
On a lightly floured surface, roll out the dough into a rectangle, then fold it like a letter (top third down, bottom third up). Turn 90°, roll again, and repeat the fold once more. This gives that iconic layered texture. - Shape the Pogácsa:
Roll the dough out to about ¾-inch (2 cm) thick. Use a small round cutter or glass to cut out circles. Place them on a parchment-lined baking tray. - Final Rise:
Let the cut biscuits rest for another 20 minutes while the oven preheats to 375°F (190°C). - Add the Toppings:
Brush the tops with beaten egg and sprinkle generously with grated cheese. - Bake:
Bake for 20–25 minutes or until puffed and golden brown on top. - Serve Warm:
Pogácsa are best enjoyed warm, but they can be stored in an airtight container for up to 3 days and gently reheated.
🧡 Tips from a Hungarian Grandma:
- Add a pinch of paprika or caraway seeds into the dough for extra flavor.
- Edam or Trappista cheese are traditional, but sharp cheddar gives it a great depth.
- They freeze well! Just reheat in the oven for a quick snack.
💬 Caption for Facebook or Instagram:
🧀 These cheesy golden biscuits (Pogácsa) are straight from a Hungarian grandma’s kitchen — soft, flaky, and layered with love. Perfect for brunch, picnics, or cozy evenings. Want the full recipe? 🇭🇺👇
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