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Pogácsa is an “ősmagyar”, ancient-ethnic, food of the Magyars. Our ancestors brought it with them when they re-entered the Carpathian Basin. These scones were made to last and not go rock hard within a day as other biscuits go. The lard is an important component for keeping it enjoyable for several days. Every time I make pogácsa Jim gets mildly electrified. I can never get the same level of enthusiasm when I make him biscuits, even though they are rather fabulous, even if I say so myself. I can’t decide what I like about this particular pogácsa more, its flavour, softness or the fact that it will last for several days. Well it could last! The ingredients are easy to cut in half, which is what I did and still had plenty. These are great to take along on a trip or picnic!

1/2 cup milk, lukewarm
1 tsp sugar
4 tsp yeast
4 cups flour
1 tsp salt
1 cup lard
1 cup sour cream
2 egg yolks
1 egg, lightly beaten for glazing
salt for sprinkling

• Place the lukewarm milk, sugar and yeast in a small bowl.
• To a large bowl add the flour, salt.
• Add the lard and rub into the flour until well combined.
• Add the egg yolk, sour cream and the yeast mixture.
• Combine ingredients.
• On a lightly floured board kneed it into semi hard dough.
[Not actually hard dough, just not too soft]
• Form into a ball, cover, and place in a war place to rise.
• Line a baking sheet with parchment paper.
• Place dough on a lightly floured board and pat down to 3/4 inch height.
• Score the top and spread beaten egg on the top.
• Cut rounds with the smallest biscuit cutter.
• Place the pogácsa on the prepared baking sheet.
• Lightly salt the tops.
• Turn the oven to 350F.
• While the stove warms up the pogácsa rests.
• When the oven is heated to 350F place the pogácsa in the middle of the oven.
• And bake until tops are golden brown.
Yields 40

1 comment:

  1. the pogacsa I learned from my mom was made with mashed potatoes and flat!




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