Hungarian Layered Pogácsa (Flaky Savory Scones)

These traditional Hungarian Pogácsa are golden, buttery, and beautifully layered, with a soft, slightly chewy center. They are perfect for breakfast, appetizers, parties, or serving alongside soups and stews.

Ingredients

• 500 g all-purpose flour
• 200 g unsalted butter, softened
• 150 g sour cream
• 100 ml whole milk, lukewarm
• 25 g fresh yeast or 7 g active dry yeast
• 1 teaspoon sugar
• 2 egg yolks
• 1½ teaspoons salt
• 150 g grated cheese, such as Trappista, Gouda, or Cheddar

For the layers

• 50 g melted butter
• 1 egg yolk
• 1 tablespoon milk

Instructions

1. Prepare the yeast

Mix the lukewarm milk with the sugar and yeast. Let it stand for about 5–10 minutes, until foamy.

2. Make the dough

In a large bowl, combine the flour and salt. Add the softened butter, sour cream, egg yolks, grated cheese, and activated yeast mixture.

Knead until you have a soft, smooth dough. If the dough feels too sticky, add a little flour.

3. First rise

Cover the dough and let it rest in a warm place for approximately 45–60 minutes, or until slightly puffed.

4. Create the layers

Roll the dough into a rectangle. Brush it lightly with melted butter, then fold it into thirds.

Turn the dough, roll it out again, and repeat the folding process 2–3 times. This creates the characteristic flaky layers of Hungarian pogácsa.

Let the folded dough rest for 15–20 minutes.

5. Shape the pogácsa

Roll the dough to about 2–2.5 cm thick. Score the surface lightly with a knife in a crosshatch pattern.

Using a round cookie cutter, cut out small circles and place them on a baking tray lined with parchment paper.

6. Add the egg wash

Mix the egg yolk with 1 tablespoon of milk and brush the tops of the pogácsa. Be careful not to let the egg wash run down the sides, as this can prevent the layers from rising properly.

7. Bake

Preheat the oven to 200°C (400°F).

Bake for approximately 18–22 minutes, or until the pogácsa are beautifully golden brown and puffed.

8. Serve

Allow them to cool for a few minutes before serving. These Hungarian pogácsa are best enjoyed warm and fresh, with soup, tea, coffee, or as a savory snack.

Yield: Approximately 25–30 pogácsa
Prep Time: 30 minutes
Rising Time: 1 hour
Baking Time: 18–22 minutes
Total Time: About 2 hours