Almond Pogácsa
Almond Pogácsa is an exciting variation of the classic Hungarian pogácsa, made special by the crispy sliced almonds and ground almonds mixed into the dough. The nuts add a rich aroma to the flaky dough, making every bite a pleasant taste experience. In Hungary, pogácsa is one of the most popular savory pastries, often eaten at family gatherings and festive occasions. The sweet, slightly toasted flavor of almonds harmonizes perfectly with the savory dough, making this simple yet special recipe unique and elegant. If you want to intensify the flavor even more, try it with a little grated Parmesan cheese on top or a pinch of cinnamon in the yeast mixture!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve the sugar, then crumble in the yeast. Let it stand for 10 minutes, or until foamy.
2
In a large bowl, sift the flour and add the salt. Cut in the cold butter using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
3
Pour in the proofed yeast mixture, sour cream, and the whole egg. Knead the dough until it is smooth and elastic.
4
Mix the ground almonds into the dough. Cover and let it rise in a warm place for about 1 hour.
5
On a lightly floured surface, roll out the dough to about 2 cm (¾ inch) thickness. Fold the dough over onto itself several times to create layers.
6
Roll out the dough again to 2 cm (¾ inch) thickness. Use a round cookie cutter to cut out the pogácsa. Place them on a baking sheet lined with parchment paper.
7
Brush the tops with beaten egg, sprinkle with sliced almonds, and bake in a preheated oven at 350°F (180°C) until golden brown, about 20-25 minutes.
8
Let the pogácsa cool on a wire rack, then serve fresh or store in an airtight container.
