Pogacsa (Hungarian Cheese Biscuits)
Ready In: 45 mins
Yields: 5 dozen
Ingredients
- 1⁄2 cup whole milk, heated to 110 degrees F to 115 degrees F
- 2 teaspoons active dry yeast
- 1⁄2 teaspoon sugar
- 4 cups all-purpose flour
- 5 ounces gruyere cheese, finely shredded
- 1 tablespoon salt
- 2 eggs
- 14 tablespoons unsalted butter, softened (1 3/4 American sticks)
- 1⁄2 cup sour cream
Topping
- 1 egg yolk
- 2 ounces gruyere cheese, finely shredded
Directions
- In a large bowl, combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes.
- Add flour, cheese, salt, eggs, butter, and sour cream to the yeast mixture. Using an electric mixer, mix on low speed until dough comes together. Beat on medium speed 1 to 2 minutes. The dough should be smooth and not sticky.
- Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Sprinkle cheese on top, and cut out rounds with a 1 to 1 1/2 inch cutter.
- Arrange circles in rows on a parchment-lined baking sheet, about 1/4 inch apart. Put pan in a cold oven and set temperature to 400 degrees F. Bake about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight.
- Pogacsa may also be frozen up to 1 month. Thaw and reheat at 225 degrees F for 20 minutes.
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