Sweet Potato Pogácsa (Hungarian Savory Scones)
Sweet potato pogácsa is a truly special twist on the classic Hungarian pogácsa, where the natural sweetness of sweet potato and the creaminess of cheese create a perfect harmony. In Hungary, pogácsa is one of the most popular savory pastries, often enjoyed as a welcome bite or at family gatherings. This new version is a healthy and nutritious alternative that pairs perfectly with a cup of tea or a glass of wine. For an even more exciting flavor, try enriching it with a little rosemary or smoked cheese!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in the sugar, then crumble in the fresh yeast. Let it stand for 10 minutes until foamy.
2
Boil the sweet potato until soft, then mash and let it cool.
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, whole egg, and mashed sweet potato. Knead the dough until it becomes smooth and elastic.
5
Mix the grated cheese into the dough, then cover and let it 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 again to 2 cm (¾ inch) thickness, then use a pogácsa cutter (or cookie cutter) to cut out the scones. Place them on a baking sheet lined with parchment paper.
8
Brush the tops with beaten egg. 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.
