Description
Flaky, buttery, and irresistibly soft Hungarian potato scones made with mashed potatoes, sour cream, and golden egg wash — perfect for snacking or serving with soups.
Ingredients
- All-Purpose Flour: 3 cups – forms the dough’s structure
- Mashed Potatoes: 1 cup (from about 2 medium potatoes) – adds moisture and softness
- Unsalted Butter: ½ cup (cold, cubed) – creates tender, flaky layers
- Sour Cream: ½ cup – adds tang and tenderness
- Active Dry Yeast: 2¼ teaspoons – helps the dough rise beautifully
- Warm Milk: ½ cup – activates the yeast and enriches the dough
- Sugar: 1 teaspoon – feeds the yeast and aids browning
- Salt: 1 teaspoon – enhances flavor throughout
- Egg Yolk: 1 – for brushing, gives a glossy, golden finish
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
- Combine Ingredients: In a small bowl, mix warm milk, sugar, and yeast. Let sit for 10 minutes until frothy. In a large bowl, combine flour, salt, mashed potatoes, sour cream, and butter. Add the activated yeast mixture. Mix until a soft dough forms.
- Prepare Your Cooking Vessel: Turn the dough onto a lightly floured surface. Knead gently for 2–3 minutes, then form into a ball and cover. Let rest for 30 minutes (or chill for up to 24 hours).
- Assemble the Dish: Roll out dough to ¾-inch thickness. Use a round cutter to stamp out circles. Gather and re-roll scraps.
- Cook to Perfection: Place pogácsa on the lined tray. Brush tops with egg yolk. Bake for 18–22 minutes, or until golden and puffed.
- Finishing Touches: Let them cool slightly on a rack — they’re best warm but still amazing at room temp.
- Serve and Enjoy: Serve fresh from the oven with soups, stews, or just a dollop of sour cream.
Notes
- Use starchy potatoes for fluffier texture
- Chill dough if sticky before rolling
- Score tops before baking for traditional look
- Freeze baked pogácsa for future snacking