THE BEST POTATO SCONES (POGÁCSA)
Let's explore the world of Hungarian pogácsa (or pagáč in Slovak). These potato scones have been a beloved part of Central European cuisine for centuries and have a rich history and interesting facts.
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.
Nutrition
Calories: 68kcalCarbohydrates: 7gProtein: 2gFat: 4gFiber: 0.5gSugar: 0.4gNet carb: 7g
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates - Fiber - Sugar alcohols = Net carb
Tried the recipe? Share the picture tag it @grandmaZeal add hashtag #grandmaZeal
