Pogácsa is one of my favorite Hungarian snacks. It's a type of biscuit made from yeast-based dough that has many variations. Potato (krumplis pogácsa), cheese (sajtos pogácsa), cottage cheese (túrós pogácsa) and cracklings (tepertős pogácsa) are the most common types. Pogácsa is sold at almost every bakery and pastry shop in Hungary. It goes well with wine and beer, so you will often find it at wine bars, pubs and wineries. If you like baking and you feel brave enough to make your very own home-baked Pogácsa, here is a great recipe to follow. It's from my uncle who loves to cook and bake the old-fashioned, traditional Hungarian way. He makes incredibly delicious 'Tepertős Pogácsa', which is Hungarian biscuits with cracklings.
4 cups of flour
1 1/2 cups ground pork cracklings
1 cup sour cream
1 egg yolk
1/4 cup of white wine
1 tsp sugar
2 tsps salt
1 pkg dry instant yeast (dissolved in 1/2 cup warm water and the tsp of sugar)
1 egg beaten for brushing
(Makes approx. 45 biscuits)
Mix the yeast together with water and sugar and set it aside. Mix all the other ingredients together in a bowl, add the yeast when it has completely risen and knead thoroughly until you get a medium soft dough. Cover it with a dish cloth and let the dough rise in a warm area for about 2 hours.
Remove the dough from the bowl and place it on a floured surface. Roll it out to a 3/4 inch thickness. Score the dough with a sharp knife (be careful not to cut through it). With a round biscuit cutter, cut out the biscuits.
Place them on a baking pan covered with baking paper. Brush the tops with beaten egg. Bake at 400°F (205°C) for about 20-25 minutes or until light brown.
Bon appétit! (Jó étvágyat!)