Hájas Pogácsa (Lard Scones)
Hájas pogácsa is a traditional Hungarian savory pastry that has been made in rural kitchens for centuries. The addition of lard gives the dough a particularly tender, layered texture that remains crispy on the outside and soft on the inside after baking. This pogácsa was traditionally made during the winter months, when fresh lard was available after slaughtering pigs. The classic Hájas pogácsa is still a popular delicacy today, a perfect accompaniment to a hearty soup or a friendly gathering.
Ingredients for this recipe
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Preparation Steps
1
Activate the yeast: In the lukewarm milk, stir in the sugar and yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, combine the flour and salt. Crumble the lard into the flour mixture until it's evenly distributed.
3
Add the sour cream, egg, and activated yeast mixture. Knead the dough thoroughly until it forms a smooth ball.
4
On a lightly floured surface, roll out the dough to about 2 cm (¾ inch) thickness. Fold the dough in thirds (like a letter) to create layers. Repeat this folding process three times.
5
Cover the dough with a clean kitchen towel and let it rest for 30 minutes to allow it to rise slightly.
6
Roll out the dough again to about 2 cm (¾ inch) thickness. Use a round cookie cutter or a scone cutter to cut out the scones.
7
Place the scones on a baking sheet lined with parchment paper and brush the tops with beaten egg.
8
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown.
9
Let the scones cool slightly before serving. Enjoy them fresh, with a crispy exterior and a tender, flaky interior.
