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Krumplis Pogácsa

Krumplis Pogácsa
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Krumplis Pogácsa are authentic Hungarian potato scones featuring a soft, fluffy interior and a crisp golden crust. This traditional recipe uses simple ingredients to achieve a tender crumb and rich buttery flavor, perfect as a comforting snack or accompaniment to meals. Follow the step-by-step instructions to create these delicious, versatile scones that capture Hungary’s culinary heritage.

Ingredients

Scale

Main Ingredients

  • 500g potatoes, peeled, boiled and mashed
  • 300g all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 100g unsalted butter, softened
  • 7g active dry yeast (or 5g instant yeast)
  • 150ml warm milk
  • 1 large egg, beaten
  • 1 tsp salt

Optional Toppings

  • Crushed pork cracklings
  • Caraway seeds
  • Additional beaten egg for brushing

Variations

  • Small cubes of Hungarian aged cheese (for cheese-filled variation)
  • Fresh rosemary or thyme (for herb-infused dough)
  • Plant-based butter and milk alternatives, flaxseed meal or aquafaba (for vegan adaptation)
  • Finely chopped chili or paprika powder (for spicy pogácsa)

Instructions

  1. Prepare the Potatoes: Peel and boil potatoes until completely tender. Drain and mash thoroughly, ensuring no lumps remain. Let the mashed potatoes cool to room temperature before using to avoid deactivating the yeast.
  2. Activate the Yeast: Warm the milk slightly (lukewarm) and stir in the yeast with a pinch of sugar. Let sit for about 10 minutes until frothy, indicating the yeast is active.
  3. Mix the Dough: In a large bowl, combine the cooled mashed potatoes, flour, salt, and softened butter. Add the activated yeast mixture and beaten egg. Knead gently until the dough is smooth and elastic, taking care not to overwork it.
  4. Let the Dough Rise: Cover the dough with a clean towel and leave it in a warm spot for about 1 hour or until it doubles in size, developing a light and fluffy texture.
  5. Shape the Pogácsa: Roll out the risen dough on a floured surface to approximately 1.5 cm thick. Use a round cutter to cut small circles and place them on a parchment-lined baking sheet. Optionally, brush the tops with beaten egg and sprinkle with crushed pork cracklings or caraway seeds.
  6. Bake to Perfection: Preheat the oven to 180°C (350°F). Bake the pogácsa for 20-25 minutes or until golden brown on top. Remove from the oven and let cool slightly before serving.

Notes

  • Use starchy potatoes like Russets for fluffier pogácsa.
  • Ensure milk is warm (not hot) to preserve yeast activity.
  • Do not over-knead the dough to maintain a tender texture.
  • Allow adequate rising time for optimal flavor and fluffiness.
  • Cut pogácsa evenly to ensure uniform baking.
  • Instant yeast can be used by mixing directly with dry ingredients and reducing the amount slightly.
  • Butter can be substituted with margarine or neutral oil, though flavor and texture may vary.

Nutrition

Keywords: Krumplis Pogácsa, Hungarian potato scones, potato bread, savory scones, traditional Hungarian recipe, gluten-free pogácsa, potato dough snack

Find it online: https://recipesemilly.com/krumplis-pogcsa/