Smoked Sausage Pogácsa (Savory Scones)
Smoked sausage *pogácsa* is a true Hungarian specialty, made unique by its distinctive, smoky flavor. In Hungary, *pogácsa* are an essential part of family gatherings and festive occasions, where a good sausage *pogácsa* is always a great success. The small pieces of sausage hidden in the dough and the cheese on top create a perfect harmony. This recipe is an excellent choice as a welcome snack, for lunch, or even as a side dish to a hearty soup. For an even richer flavor, try it with smoked cheese or a little freshly ground pepper!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, stir in the sugar, then crumble in the fresh yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, sift in the flour, add the salt, then rub in the cold butter until the mixture resembles coarse breadcrumbs.
3
Pour in the proofed yeast, sour cream, and whole egg. Knead the dough until it is smooth and elastic.
4
Dice the smoked sausage into small cubes, then fold it into the dough along with the grated cheese. Cover and let 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 onto itself several times to create layers.
6
Roll out 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 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.
