“Once upon the time the young man left home to try his luck in the world. He takes nothing more than some “hamuba sűlt pogácsa” (savory biscuits baked in ash) tied to the end of a walking stick.” Thus goes the beginning of many Hungarian fairytales. To this day when young people graduate they carry a symbolic, miniature walking stick with a napkin tied to it with what else? Pogácsa!
There is pogácsa at the crossroads of life, pogácsa for “grey weekdays”, because there was no bureaucratic meeting without a jug of water and a tray of pogácsa anywhere in Hungary. Pogácsa was a staple in Hungarian bakeries; even the most prestigious ones had their signature pogácsa. Drunks like it too; there is no Hungarian kocsma (pub) without beer and pogácsa. The version with the pork crackling was part of our New Years Eve festivities as well. It used to appear from the kitchen close to midnight. The pogácsa varieties of course are endless...
2 cups flour
1 Tbsp lard
1-1/2 tsp salt
1-1/2 Tbsp fast rising instant yeast
1/2 potato, cooked
sour cream, 14 %
hard butter or margarine, in spreadable consistency*
1 egg yolk
• Combine the flour, lard, potato, salt, and yeast in a bowl.
• Add sufficient sour cream to make a smooth, pliable dough.
• Cover and let rest for 20 minutes.
• Meanwhile line a cookie sheet with parchment paper. Set aside.
• Roll out the dough very thin. (Do NOT kneed)
• Spread softened butter on the top and fold up dough the following way:
• Fold the bottom half of dough to the middle and the top half to the middle.
• Fold the left side to the middle and then the right side to the middle.
• Let the dough rest in a cold place for 30 minutes.
• Roll and fold and rest the dough twice more.
• Roll out dough for the third time to1/2 inch thickness.
• Cut the biscuits with a small metal biscuit cutter.
• Place the biscuits on the prepared baking sheet.
• Brush the tops with beaten egg yolk.
• Bake in preheated 400F oven for 20 minutes.
• Reduce heat to 375F and bake until biscuits are golden.
* Do not use tub butters or margarines.