Pogacsa, also spelt pogača, is a type of bread claimed by Serbians, Croatians, Macedonians, Turks, and Hungarians. It has a soft crust and delicate crumb, similar to Italian or Vienna bread, and comes in various shapes, with round being the traditional one.
What’s fascinating about pogácsa, or potato scones if you like, is their versatility. They come in various sizes and flavours, each region in Hungary (and Slovakia) adding its own unique twist. From the crumbly, cheesy version to the rich, buttery ones, there’s a pogácsa for every palate. Some recipes include bacon, giving them an extra savoury punch, while others might be enriched with sour cream for a tangy kick.
History of potato scones (pogácsa)
Pogácsa, pronounced “po-ga-cha,” are traditional Hungarian savoury pastries often made with cheese or sprinkled with caraway seeds. The name comes from the Latin word “panis focacius,” which refers to a type of flatbread cooked on the hearth. The origins of pogácsa go back to the Middle Ages when they were a staple in Hungarian households. These pastries were practical, portable, and perfect for long journeys, making them popular among travellers and soldiers. Over time, they evolved from simple sustenance into a cherished delicacy enjoyed during celebrations and family gatherings. Here are some interesting facts about pogácsa.
One fun fact about pogácsa is their role in Hungarian folklore. It is said that offering pogácsa to guests symbolizes hospitality and warmth. They are a common feature not only at weddings, festivals, and other social gatherings but are often served alongside a hearty bowl of goulash or a glass of pálinka, the traditional fruit brandy.
What do you need for potato scones
My preferred pogácsa is the ones made with potatoes. Potatoes give the scones a lovely soft texture and prevent them from drying out.
Ingredients:
- Flour
- Salt
- Egg yolks
- Milk
- Oil- any type
- Yeast (dry or fresh)
- Granulated sugar
- Potato
- Butter
- Whole egg
Optional for topping for potato scones:
- Caraway seeds
- Grated cheese like cheddar or parmesan
- Crushed chillies
NOTE:
I usually use wholegrain flour mixed with all-purpose flour at 1:1, and it gives a good result. You can also use all-purpose flour only.
I like to use fresh yeast, but it’s sometimes difficult to find. So, instead of fresh yeast, you can use instant yeast. The rule applies: 30g of fresh yeast is approximately 10g of instant yeast (approximately 3 teaspoons).
How to make the best pogácsa
This recipe is pretty easy. Although it takes some time, it is mostly rising and resting time. Your efforts will be well-praised by the consumers.
1. First, boil the whole potato, skin on, until soft. Drain the water and leave it to cool completely.
2. While the potato is cooking, mix the sugar with the yeast and a few tablespoons of room-temperature milk to create a smooth cream. Cover and set aside.
3. In a large bowl, mix flour and salt. Gradually add the yeast mixture, egg yolks, the rest of the milk, and oil. Gently combine all the ingredients until fully incorporated and no dry flour remains. Cover and let 10 minutes to rest.
4. After 10 minutes, knead the dough either by hand, with a wooden spoon, or in a kneading machine or breadmaker to make smooth, non-stick dough. Cover and leave 30 minutes to rise in a warm place.
5. 30 minutes passed. Transfer the dough onto a floured board and gently roll it into a thick rectangle.
NOTE:
Roll out the dough to approximately 1 cm (1/2 inch) thickness. The potato scones will rise when baked.
6. Roughly grate cold butter and cooled peeled potato over the dough. Salt well over the potatoes.
7. Fold the dough in half, cover with a clean tea towel, and let it rise for 20 minutes.
8. Then, roll it out again into a rectangle by 1 cm(1/2 inch thick), fold it in half, cover it, and leave it to rise for another 20 minutes.
9. Repeat step 8. one more time.
10. Roll out the dough to 1 cm or 1/2 inch thick. With the knife, make a grid pattern.
NOTE:
When making the grid, do not cut the dough but gently tap the dough with a sharp knife.
11. Using a round cutter, cut out circles (scones) and place them on the parchment-covered tray. Let them rise for 20 minutes.
12. Brush the scones with a beaten, lightly salted egg, sprinkle with caraway seeds, grated cheese, or chillies if using, and bake at 200 C until golden brown, approximately 10-15 minutes.
13. Also, check if they are golden brown from the bottom, as every oven bakes differently.
I was inspired by Bonvivani for this recipe.
Serving ideas
Potato scones are great as snacks. They go well with wine or beer and a hot cup of tea.
- Serve them with any vegetable salad.
- You can serve pogácsa alongside hearty Hungarian goulash and dip them in the flavourful broth.
- A light vegetable soup paired with pogácsa makes, without a doubt, a comforting and satisfying meal.
- Spread some herbed butter on a warm pogácsa for a simple yet indulgent treat.
- Dip it into creamy cheese spread or soft cheeses like brie or camembert.
- Try to spread a savoury pate over these potato scones.
- For a filling breakfast, serve pogácsa with various cold cuts, such as ham, salami, or prosciutto.
- Additionally, use them anywhere you would like bread or bread rolls.
Although potato scones are not the healthiest choice, they are a great snack, and eating them in moderation brings pleasure.
Whether dipping them in a hearty stew, spreading them with creamy cheese, or just enjoying them with a cup of tea, pogácsa are incredibly versatile and always delicious. Experiment with different pairings to find your favourite way to savour these delightful pastries!
So next time you’re in the mood for baking, try making your own pogácsa. Share them with friends and family, and you’ll be part of a long tradition of hospitality and togetherness. After all, there’s nothing quite like the joy of sharing good food and creating warm memories. So roll up your sleeves, fire up the oven, and let the magic of pogácsa bring extra warmth to your kitchen!
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THE BEST POTATO SCONES (POGÁCSA)
Cooking Tools
- Large bowl
- Rolling Pin
- Rolling board or rolling mat
- Kneeding machine optional
- Round biscuit cutter approximately 4 cm/1 and 1/2 inch diameter
Ingredients
- 4 cups All purpose flour - or mixture 1:1 with wholegrain flour
- 2 Egg yolks
- 1/3 cup Oil - of your choice
- 1 tsp Salt - divided
- 1 1/2 cup Milk at room temperature - divided
- 1 tsp Granulated sugar
- 3 tsp Instant yeast - If using fresh yeast see the article
- 1/2 cup Cold butter
- 1 large Potato - boiled whole in skin
- 1 tbsp Caraway seeds - optional
- 3 tbsp Grated cheese - optional
- 1/2 tsp Crushed chillies - optional
Instructions
- First, boil the whole potato, skin on, until soft. Drain the water and leave it to cool completely.
- Mix the sugar with the yeast and a few tablespoons of room-temperature milk to create a smooth cream. Cover and set aside.1 tsp Granulated sugar, 3 tsp Instant yeast, 1 1/2 cup Milk at room temperature
- In a large bowl, mix flour and salt. Gradually add the yeast mixture, egg yolks, the rest of the milk, and oil. Gently combine all the ingredients until fully incorporated and no dry flour remains. Cover and let 10 minutes to rest.4 cups All purpose flour, 2 Egg yolks, 1/3 cup Oil, 1 tsp Salt, 1 1/2 cup Milk at room temperature
- After 10 minutes, knead the dough either by hand, with a wooden spoon, or in a kneading machine or breadmaker to make smooth, non-stick dough. Cover and leave 30 minutes to rise in a warm place.
- 30 minutes passed. Transfer the dough onto a floured board and gently roll it into a thick rectangle.
- Roughly grate cold butter and cooled peeled potato over the dough. Salt well.1/2 cup Cold butter, 1 large Potato, 1 tsp Salt
- Fold the dough in half, cover with a clean tea towel, and let it rise for 20 minutes.
- Then, roll it out again into a rectangle by 1 cm(1/2 inch thick), fold it in half, cover it, and leave it to rise for another 20 minutes.
- Repeat step 8. one more time.
- Now roll out the dough to 1 cm or 1/2 inch thick. With the knife, make a grid pattern.
- With a round cutter, cut out circles (scones) and place them on the parchment paper-covered tray. Let them rise for 20 minutes.
- Brush the scones with a beaten, lightly salted egg, sprinkle with caraway seeds, grated cheese, or chillies if using, and bake at 200 C until golden brown, approximately 10-15 minutes.1 tbsp Caraway seeds, 3 tbsp Grated cheese, 1/2 tsp Crushed chillies
- Check if they are golden brown from the bottom too, as every oven bakes differently.