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Happy Sunday Bread Heads!

This week we are going to make my take on a classic Hungarian cheese scone called Pogacsa. It is great little snack but serves just as well for breakfast or lunch.

While I made this recipe in the traditional wedge form, you could just as easily use a biscuit cutter to make 3” round versions (these are particularly good for a brunch as the bread for little sandwiches).

So, let’s bake!

Pogacsa (Hungarian Cheese Scones)


3 cups all purpose flour
1 ½ teaspoon salt
2 packages (4 ½ teaspoons) yeast
¾ cup (1 ½ sticks butter)
1/3 cup milk
½ cup sour cream
1 egg yolk
1 cup of Romano cheese  (if you only have Parmesan in the house that is fine, but use the good stuff!) grated.
Egg wash of 1 egg beaten with 1 tablespoon of milk

Baking pan: 1 sheet pan, lined with parchment paper


Just a quick note, this dough has to chill overnight, so plan ahead!

In your large mixing bowl or the work bowl of your stand mixer measure mix together 2 cups of flour, the salt and the yeast.

Cut the butter into 1” pieces (so they melt faster) and combine them with the milk, sour cream and the egg yolk in a medium sauce pan. Place them over low heat (you don’t want this to get hot enough to cook the egg!) and whisk to combine. Allow the mixture to heat until it is hot to the touch (about 120 degrees).

Remove from the heat and with either a wooden spoon or the flat paddle attachment of your stand mixer mix into the flour for 2 minutes. Add the rest of the flour ¼ cup at a time, thoroughly mixing each addition in before adding the next.

If you area kneading by hand, turn the dough out onto a well floured work surface. Knead for 8 minutes with a firm push, turn, fold motion. The dough should be soft but not sticky. If it is sticky, then add liberal sprinkles of flour to control it.

After 8 minutes press the dough out into a large oval. Spread ½ cup of the cheese over the oval. Fold the “corners” of the oval into the middle of the dough. Then fold it in half and knead with the same push, turn, fold motion for 2 more minutes. Again flatten the dough out and put on ¼ of cup more, fold the oval over and knead for 2 more minutes.

If you are doing this with your stand mixer, attach the dough hook and knead at low speed for 8 minutes. Add ½ cup of the cheese and continue kneading for 2 minutes. Add another ¼ cup and knead for another two minutes.

From the dough into a ball and tightly wrap with plastic wrap and stash it in the ‘fridge for 8 to 24 hours.

Remove the dough from the ‘fridge and let it set, still wrapped, for 1 hour at room temperature.

Set a rack in the middle of your oven and preheat it to 350 degrees.

For scone shaped scones:

Divide the dough into three balls, and roll one out into an circle ¼ inch thick. Fold it over itself and roll out two more times (this will make the scone more flaky). For the final time you want a disc about 5 inches in diameter.) Cut it into six pieces by cutting it in half, then making a cross with the next two cuts.

Place on the prepared pan and brush with the egg wash. Sprinkle the remaining cheese on

For biscuit shaped scones:

Roll the dough out to ¼” thickness. Fold it over itself twice and roll out again. Repeat that step one more time. Using a 3” biscuit cutter, cut out the scones. Place them on the tray bottom side up (you’ll get more rise from them). Score two parallel lines across the top of each with a sharp knife. Brush with the egg wash and then sprinkle with the cheese.

Bake the scones for 30 minutes until the tops are golden brown. Remove from the oven and place on a wire rack to cool. They are great warm too! These treats keep about 3 days in a plastic bag. So be sure to share them!

There you have it a mild update of a very traditional Hungarian treat!

The flour is yours!

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