"This butter and sour cream pogácsa is a true old-school recipe: slightly crispy on the outside, soft and melt-in-your-mouth on the inside. The butter makes the dough flaky, the sour cream keeps it moist, and fresh out of the oven, it is simply irresistible."
📊 Nutrition Facts (per serving)
- Calories: 690 kcal
- Protein: 12g
- Carbs: 65g
- Fat: 41g
- Fiber: 2g
🛒 Ingredients
Main Ingredients
- 500g all-purpose flour (sifted)
- 250g unsalted butter (cold, cubed)
- 150g sour cream (preferably high-fat (20%), at room temperature)
- 2 egg yolks
- 100ml whole milk (lukewarm)
- 25g fresh yeast (or 7g active dry yeast)
- 1 tsp granulated sugar (to activate the yeast)
- 2 tsp salt
For the Topping
- 1 egg (beaten, for brushing)
👨🍳 Instructions
Step 1: Activate the Yeast
Crumble the fresh yeast into the lukewarm milk mixed with a pinch of sugar. Let it sit in a warm place for about 5 to 10 minutes until it becomes frothy and rises.
Step 2: Prepare the Dough Base
In a large mixing bowl, combine the sifted flour and salt. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolks, sour cream, and finally the activated yeast mixture.
Step 3: Knead and Proof
Knead the ingredients thoroughly until you get a smooth, elastic, and easily workable dough. Shape it into a ball, cover the bowl with a clean kitchen towel, and let it rise in a warm place for about 40 minutes.
Step 4: Roll and Cut
Turn the risen dough out onto a lightly floured surface and roll it out to a finger's thickness (about 1.5 to 2 cm). If desired, score the top surface with a sharp knife in a crosshatch pattern, then cut out rounds using a pogácsa or biscuit cutter.
Step 5: Bake to Golden Perfection
Arrange the cut-out dough rounds on a baking sheet lined with parchment paper. Brush the tops evenly with the beaten egg. Bake in a preheated oven at 190°C (375°F) for approximately 20 minutes, or until they are beautifully puffed and golden brown.
📝 Author Notes
This classic Hungarian pogácsa recipe brings back the nostalgic flavors of traditional bakeries. The combination of cold butter and rich sour cream creates a unique texture that is crispy on the outside and incredibly tender on the inside.
🥡 Storage Tips
Store any leftover pogácsa in an airtight container at room temperature for up to 3 days. To restore their fresh-baked texture, warm them up in a preheated oven at 150°C (300°F) for 5 minutes.