Sun-Dried Tomato Pogácsa (Savoury Scones)
Sun-dried tomato pogácsa is a Mediterranean-inspired twist on the traditional Hungarian pogácsa. The slightly sweet and concentrated flavor of sun-dried tomatoes perfectly complements the rich aroma of the cheese. In Hungary, pogácsa is one of the most popular savory pastries, enjoyed at family gatherings or as a welcome bite for guests. This innovation adds a fresh twist to the classic recipe, perfectly paired with a glass of wine or a bowl of soup. For an even more exciting flavor, try enriching it with olives or spicy basil!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, dissolve the sugar, then crumble in the yeast. Let it stand for 10 minutes until foamy.
2
Finely chop the sun-dried tomatoes.
3
In a large bowl, sift in the flour, add the salt, then rub in the cold butter until it resembles breadcrumbs.
4
Pour in the proofed yeast mixture, sour cream, and whole egg. Knead the dough until it is smooth and elastic.
5
Mix the chopped sun-dried tomatoes and grated cheese into the dough. Cover and let rise in a warm place for about 1 hour.
6
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.
7
Roll out the dough again to 2 cm (¾ inch) thickness, then use a round cookie cutter to cut out the pogácsa. Place them on a baking sheet lined with parchment paper.
8
Brush the tops with beaten egg, then bake in a preheated oven at 350°F (180°C) until golden brown, about 20-25 minutes.
9
Let the pogácsa cool on a wire rack, then serve fresh or store in an airtight container.
