Hungarian Mini Cheese Scones With Emmenthal Pogacsa Recipes

HUNGARIAN MINI CHEESE SCONES WITH EMMENTHAL (POGACSA) RECIPE

Steps:

• Sift the flour into a large mixing bowl and add all the ingredients one by one whilst keep mixing by hands. If it's still too sticky - add some more flour. If it's too dry, add some more sour cream or creme fraiche. When it's all combined and the dough ball is formed, cover it and place it in the fridge for 2 hours (or overnight).
• Straight out of the fridge, knead the dough a few times and roll it out with a rolling pin. You're looking to get a height of 1.5-2 cm rolled dough. Use a small, 4-5 cm diameter cookie cutter to cut the mini scones.
• Line a baking tray with baking paper and place the scones on the tray leaving a 2-3 cm gap between them. Apply a thin, even coat of egg wash and sprinkle with cheese.In a preheated oven, bake them on 180C until they are soft, golden brown - should be about 20-25 minutes depending on your oven.

POGACSA (HUNGARIAN CHEESE BISCUITS)

Steps:

• 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.