MY COOKBOOK

MY COOKBOOK
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10.1.11

SOUR CREAM BISCUITS - TEJFÖLÖS POGÁCSA


Pogácsa is an “ősmagyar”, ancient-ethnic, food of the Magyars. Our ancestors brought it with them when they re-entered the Carpathian Basin. These were made to last and not go rock hard within a day as other biscuits go. The lard is an important component for keeping it enjoyable for several days. Every time I make pogácsa Jim gets mildly electrified. I can never get the same level of enthusiasm when I make him biscuits, even though they are rather fabulous. I can’t decide what I like about this particular pogácsa more, its flavour, softness or the fact that it will last for several days. Well it could last! The ingredients are easy to cut in half, which is what I did and still had plenty. These are great to take along on a trip or picnic!

1/2 cup milk, lukewarm
1 tsp sugar
4 tsp yeast
4 cups flour
1 tsp salt
1 cup lard
1 cup sour cream
2 egg yolks
1 egg, lightly beaten for glazing
salt for sprinkling

• Place the lukewarm milk, sugar and yeast in a small bowl.
• To a large bowl add the flour, salt.
• Add the lard and rub into the flour until well combined.
• Add the egg yolk, sour cream and the yeast mixture.
• Combine ingredients.
• On a lightly floured board kneed it into semi hard dough.
[Not actually hard dough, just not too soft]
• Form into a ball, cover, and place in a war place to rise.
• Line a baking sheet with parchment paper.
• Place dough on a lightly floured board and pat down to 3/4 inch height.
• Score the top and spread beaten egg on the top.
• Cut rounds with the smallest biscuit cutter.
• Place the pogácsa on the prepared baking sheet.
• Lightly salt the tops.
• Turn the oven to 350F.
• While the stove warms up the pogácsa rests.
• When the oven is heated to 350F place the pogácsa in the middle of the oven.
• And bake until tops are golden brown.
Yields 40
   

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!