Salted Caramel Pogácsa (Hungarian Savory Scone)
Salted Caramel Pogácsa is a truly special and modern twist on the traditional Hungarian pogácsa. The sweet and savory flavors create perfect harmony, provided by the combination of brown sugar and sea salt flakes. The caramelized sugar gives it a crispy exterior, while the inside remains tender and soft. This pogácsa is a perfect choice with a delicious coffee or tea, but can also brighten up the table for a festive occasion. If you want an even richer flavor, try enriching it with a little cinnamon or a pinch of vanilla!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, dissolve the sugar, then crumble in the fresh yeast. Let it stand for 10 minutes until foamy.
2
In a large bowl, sift the flour, add the salt and brown sugar, then rub in the cold butter until the mixture resembles coarse crumbs.
3
Pour in the foamy yeast mixture, sour cream, and the whole egg. Knead the dough until it is smooth and elastic.
4
Cover the dough 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, then fold it over itself several times to create layers.
6
Roll out the dough again to 2 cm (¾ inch) thickness, then use a cookie cutter to cut out the pogácsa. Place them on a baking sheet lined with parchment paper.
7
Brush the tops with beaten egg, then sprinkle with flaky sea salt to enhance the caramel flavors. 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.
