Hungarian Traditional Cheese Bread Pogácsa: A Step\-by\-Step Guide

Hungarian Traditional Cheese Bread Pogácsa: A Step-by-Step Guide

This classic Hungarian round bread, Pogácsa, is renowned for its golden crispy crust and soft, savory interior. As one of the most iconic baked goods in Eastern Europe, its distinctive cheesy flavor and slightly salty taste make it a perfect choice for breakfast or afternoon tea. Below is a detailed guide to making this delightful bread.

Ingredients (Makes about 20 pieces):

200g all-purpose flour

75g unsalted butter (softened at room temperature)

50g cheddar cheese (grated)

50g sour cream

40g whole egg (beaten)

50ml warm milk (~35°C / 95°F)

3g high-sugar-tolerant dry yeast

2g granulated sugar (optional)

6g salt

1 egg yolk (for glazing)

Instructions:

Activate the Yeast:

Mix warm milk with yeast and sugar, then let it sit for 10 minutes until frothy. This ensures the yeast is active.

Prepare the Dough:

In a large bowl, combine flour, softened butter, sour cream, beaten egg, grated cheese, and salt.

Pour in the yeast mixture and stir with a spatula until no dry flour remains.

Knead by hand for 2–3 minutes until smooth. The dough should be soft but not sticky.

First Fermentation:

Cover the dough with plastic wrap and let it rise at 25°C (77°F) for 1 hour, or until doubled in size.

In colder weather, place the dough in an oven with the light on to create a warm environment.

Shaping & Second Proofing:

Gently press the dough to release air, then roll it into a 1.5cm-thick sheet.

Score a grid pattern on the surface with a knife.

Brush with egg yolk (using only yolk ensures a richer golden color).

Cut into rounds using a 3.5cm cookie cutter and place them on a baking tray.

Baking:

Preheat the oven to 220°C (428°F) and bake on the middle rack for 12 minutes, or until golden brown.

Watch closely during the last 3 minutes to prevent over-browning.

Key Tips:

Cheese Choice: Hard cheeses like cheddar or Emmental work best. Avoid soft cheeses.

Sour Cream Substitute: Mix 100g heavy cream with 15g lemon juice and let it thicken.

Baking Technique: High-temperature baking ensures a moist interior. Placing the tray in the middle prevents the bottom from burning. A hollow sound when tapped indicates doneness.

Variations:

Flavor Boost: Add 1 tsp garlic powder and rosemary for extra aroma.

Toppings: Sprinkle sesame or poppy seeds for texture.

Fillings: Mix in diced ham or bacon.

Shapes: Try free-form triangles or rustic hand-shaped rounds.

Healthier Option: Substitute 1/3 of the flour with whole wheat, reduce butter to 50g, or use low-fat sour cream.

Serving & Storage:

Best Fresh: Enjoy immediately for the crispiest crust.

Storage: Keep in an airtight container for up to 3 days. Reheat at 150°C (300°F) for 5 minutes before serving.

Freezing: Freeze unbaked or baked Pogácsa for up to 1 month.

Pairings: Serve with Hungarian stew, tomato soup, or a cold beer.

Pogácsa, a cherished part of Hungarian culinary heritage, offers a rewarding baking experience. Its golden hue comes from a double dose of cheese and egg yolk, delivering rich, buttery flavors in every bite. Whip up a batch on a leisurely weekend to fill your home with the irresistible aroma of Eastern European baking.