Pogácsa (po-gah-tcha), Hungarian for “biscuit’.

I wanted to try something new from ‘the book of buns’ which I’ve used previously to make Tootmanik. I love this book, it has the most amazing bread recipes from around the world. So instead of being boring it makes you explore the world of bread/bun recipes. After a very indulgent December of over eating a load of chocolates and other sweet stuff I wanted to bake something savoury. A lot of recipes include a starter dough, I still need to have a go at using a starter dough recipe. This one seemed quite simple and it had cheese in yummmmmm 🧀 . Love cheese!!!

After looking over the method it seemed that it was just like making a scone but a yeasted scone. So after all that it was a scone in the end of the day.


2 hours, 20 minutes

19 hours, 51 minutes

Yield: 25



  • 3 tbsp – water
  • 1 tsp – dry yeast
  • 250g – plain flour
  • 1 tsp – salt
  • 200g – cubed unsalted butter
  • 1 – egg yolk
  • 100g – sour cream
  • 1tsp – paprika (optional)
  • pepper to taste (optional)
  • Topping
  • 1 – egg white
  • 125g – grated cheese
  • paprika to sprinkle


  1. In a small bowl add the yeast and water leave to set for 5-10 minutes until there are some bubbles that appear.
  2. In a food processor add the butter, salt, pepper and paprika and flour either blend with the food processor or add all ingredients and use your fingers work it until it resembles fine bread crumbs.
  3. Then add the egg yolk, sour cream and yeast mixture mix together but don’t overmix.
  4. Bring together in a bowl, cover the dough with cling film and leave to rest for 2 hours, it will not rise but it will rest.
  5. Preheat the oven to 200°C and line a baking sheet with baking paper.
  6. On a floured surface add the dough and roll out to 1cm to thickness, using the smallest scone cutter 2cm cut out a Pogacsa and place on a baking tray.
  7. Brush each of the Pogacsa with egg white, sprinkle with cheese then paprika.
  8. Bake for around 25-30minutes.


The Pogacsa do look like they’re burnt but it’s the paprika.


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