Hungary - Pogácsa

These Pogácsa are the flakier, yeasted version of an English cheese scone/American biscuit. By using cold grated butter and laminating three additions of cheese, you get intense cheese flavour with lovely flaky pastry.

Ingredients

200ml milk

2 tsp dried yeast

2 tsp sugar

500g plain flour

1 tsp salt

1 egg yolk (+ 1 egg, for egg wash)

100g sour cream

200g unsalted butter, cold

300g grated hard cheese (cheddar, gryuere etc.)

Method

Warm milk until just warm (not hot) and stir in yeast and sugar. Cover and set aside for 10 minutes until bubbly.

Grate the cold butter. In a bowl, combine the flour, salt, yolk, sour cream, butter and yeast/milk mix until a dough is formed. Knead on the counter for a few minutes until smooth. Cover and set aside for 1 hour.

Roll the dough out and spread over 1/3 of the cheese. Press into the dough and fold up in thirds and then again in half. Cover and rest for 15 minutes before repeating twice more with remaining 2/3 of cheese.

Preheat your oven to 190C.

Roll dough to approx. an inch thick and egg wash the top with beaten egg. Lightly cut the top in a crisscross pattern with a knife. Cut into circles using a round cutter and place onto a lined baking tray. 

Bake for 25 minutes, or until golden.

Eat fresh on the day they're made.