Name: Krumplis Pogácsa
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Hungarian
Ingredients: 500 g starchy potatoes (peeled, boiled, and mashed); 350 g all-purpose flour; 100 g unsalted butter, softened; 7 g active dry yeast (or 15 g fresh yeast); 150 g sour cream; 1 teaspoon salt; 1 egg yolk (for brushing on top); 50 ml warm water (for activating yeast); 1 teaspoon sugar (for activating yeast)

If you’ve ever wished to bring a taste of authentic Hungarian comfort food into your kitchen, then you’re in the right place. This guide will show you exactly how to make soft, savory Krumplis Pogácsa at home, those delightful Hungarian potato scones that are perfect for any occasion. Light golden, fluffy inside, with just the right hint of saltiness and a crispy exterior, these traditional treats are sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

Authentic flavor: Experience the genuine taste of Hungary with each bite.
Simple ingredients: Uses everyday pantry staples that come together effortlessly.
Versatile snack: Perfect for breakfast, tea time, or as a savory appetizer.
Soft yet crispy: The contrast of textures keeps every mouthful exciting.
Family-friendly: Everyone from kids to grandparents will love these little delights.

Ingredients You’ll Need

This recipe focuses on uncomplicated yet essential ingredients that create the perfect balance of flavor, texture, and color for Krumplis Pogácsa. Each ingredient plays a key role, whether adding moisture, tenderness, or that rich golden crust.

Potatoes: Boiled and mashed, they bring softness and moisture to the dough.
All-purpose flour: Provides structure and the basis for the dough’s fluffiness.
Butter: Adds richness and tender crumb to the scones.
Yeast: Ensures a light and airy texture by making the dough rise.
Sour cream: Offers a slight tang that enhances overall flavor.
Salt: Balances the savory elements and enhances taste.
Egg yolk: For brushing on top to achieve that beautiful golden finish.

Variations for Krumplis Pogácsa

One of the best things about this beloved Hungarian dish is how easy it is to personalize. Feel free to experiment with add-ins or tweaks that suit your taste preferences or dietary needs.

Cheese-infused Pogácsa: Mix in sharp grated cheddar or traditional Hungarian túró cheese for an extra burst of flavor.
Herbed version: Add finely chopped fresh herbs like dill, parsley, or chives to the dough.
Gluten-free alternative: Use a gluten-free flour blend to keep these potato scones inclusive.
Spiced Pogácsa: Incorporate paprika or caraway seeds for a classic Hungarian touch.
Vegan adaptation: Substitute butter with plant-based fats and replace sour cream with vegan yogurt.

How to Make Krumplis Pogácsa

Step 1: Prepare the Potatoes

Start by peeling and boiling potatoes until tender. Then mash them thoroughly without lumps, allowing the potatoes to cool slightly before mixing with the other ingredients. This ensures a smooth, even dough texture.

Step 2: Activate the Yeast

In a small bowl, mix yeast with a bit of warm water and a pinch of sugar. Let it sit for about 10 minutes until foamy; this signals that the yeast is ready to help your dough rise beautifully.

Step 3: Make the Dough

In a large bowl, combine mashed potatoes, flour, butter, sour cream, salt, and the yeast mixture. Knead the ingredients gently until smooth and slightly sticky. The dough should be soft but manageable.

Step 4: Let the Dough Rise

Cover the dough with a damp cloth and leave it in a warm place for 1 to 1.5 hours, allowing it to double in size. This resting time develops flavors and creates a fluffy texture.

Step 5: Shape the Pogácsa

Roll the dough out to about 1.5 cm thickness on a lightly floured surface. Using a round cutter, cut out small circles, and place them on a baking tray lined with parchment paper. Be sure to leave some space between each piece.

Step 6: Egg Wash and Baking

Brush each pogácsa with egg yolk to get a lovely golden crust. Bake them in a preheated oven at 200°C (390°F) for about 20-25 minutes, or until they are puffed and golden brown on top.

Pro Tips for Making Krumplis Pogácsa

Use starchy potatoes: They mash better and give your pogácsa a fluffier texture.
Room temperature ingredients: Ensures smoother mixing and better yeast activity.
Do not over-knead: Keep the dough soft and tender by minimal kneading.
Let them cool slightly: Enjoying the pogácsa warm but not piping hot brings out the flavors best.
Brush twice with egg yolk: For an extra glossy, appetizing golden finish, apply a second coat halfway through baking.

How to Serve Krumplis Pogácsa

Garnishes

A sprinkle of flaky sea salt on top right after baking enhances the taste and adds a delightful crunch. For more color and aroma, garnish with fresh herbs like finely chopped parsley or dill.

Side Dishes

Krumplis Pogácsa pairs beautifully with Hungarian-style cold cuts, creamy cheeses, or a side of pickled vegetables. They also go well alongside soups or stews as a hearty accompaniment.

Creative Ways to Present

Serve them stacked at brunch with butter and homemade jam or slice them horizontally and stuff with ham and cheese for an easy, satisfying sandwich. They also make excellent party finger food when presented on a wooden platter with dips.

Make Ahead and Storage

Storing Leftovers

Store leftover pogácsa in an airtight container at room temperature for up to two days. This keeps them soft and fresh for a quick snack later on.

Freezing

These potato scones freeze wonderfully. Arrange unbaked pogácsa on a tray to freeze individually, then transfer to a freezer bag for up to one month. Bake directly from frozen, adding a few extra minutes to baking time.

Reheating

Warm pogácsa in a preheated oven at 180°C (350°F) for 5 to 10 minutes to restore their crispiness. Avoid microwaving, as that can make them soggy.

FAQs

Can I use instant yeast instead of fresh yeast?

Yes, you can use instant yeast by adjusting the quantity to about half of what fresh yeast requires and mixing it directly with the dry ingredients.

Is Krumplis Pogácsa similar to regular scones?

While both are baked treats, Krumplis Pogácsa has a distinct potato base, making it softer and more tender than traditional flour-only scones.

How long does the dough need to rise?

Generally, about 1 to 1.5 hours or until the dough doubles in size, which is key for the light and fluffy texture.

Can I make Krumplis Pogácsa vegan?

Absolutely! Replace butter with plant-based margarine and sour cream with vegan yogurt or cream to keep it dairy-free.

What is the best way to serve Krumplis Pogácsa warm?

Serve them fresh from the oven or gently reheated in the oven without covering, which preserves the crisp exterior and soft inside.

Final Thoughts

Now that you know how to make Krumplis Pogácsa at home, there’s no need to miss out on this Hungarian treasure. Soft, flavorful, and wonderfully versatile, these potato scones are a guaranteed crowd-pleaser. Give this recipe a try and experience the joy of baking a traditional comfort food that’s as warm as it is delicious.

Krumplis Pogácsa

Author: Amelia
Total Time: 1 hour 55 minutes
Yield: 20 pogácsa 1x
Diet: Can be made gluten-free or vegan with substitutions

Print Recipe

Description

Krumplis Pogácsa are authentic Hungarian potato scones featuring a soft, fluffy interior and a golden, crispy exterior. Made with simple pantry staples like potatoes, flour, butter, and sour cream, these versatile savory treats are perfect for breakfast, tea time, or as appetizers. Enjoy the contrasting textures and traditional flavors in a family-friendly recipe that can easily be customized or made vegan or gluten-free.

Ingredients

Scale

Main Ingredients

500 g starchy potatoes (peeled, boiled, and mashed)
350 g all-purpose flour
100 g unsalted butter, softened
7 g active dry yeast (or 15 g fresh yeast)
150 g sour cream
1 teaspoon salt
1 egg yolk (for brushing on top)
50 ml warm water (for activating yeast)
1 teaspoon sugar (for activating yeast)

Instructions

Prepare the Potatoes: Peel and boil the potatoes until tender. Mash them thoroughly without lumps and let them cool slightly to ensure a smooth, even dough texture.
Activate the Yeast: In a small bowl, combine the yeast with warm water and a pinch of sugar. Let it sit for about 10 minutes until it becomes foamy, indicating it is ready for use.
Make the Dough: In a large bowl, mix the mashed potatoes, flour, softened butter, sour cream, salt, and the activated yeast mixture. Knead gently until the dough is smooth and slightly sticky, soft but manageable.
Let the Dough Rise: Cover the dough with a damp cloth and place it in a warm spot. Let it rise for 1 to 1.5 hours until it doubles in size, developing flavor and a fluffy texture.
Shape the Pogácsa: On a lightly floured surface, roll out the dough to about 1.5 cm thickness. Use a round cutter to cut out small circles and place them on a baking tray lined with parchment paper, spacing them apart.
Egg Wash and Baking: Brush each pogácsa with egg yolk for a beautiful golden finish. Bake in a preheated oven at 200°C (390°F) for 20-25 minutes, or until puffed and golden brown on top.

Notes

Use starchy potatoes for a fluffier texture.
Ensure all ingredients are at room temperature for smooth mixing and better yeast activation.
Do not over-knead the dough to keep it tender.
Brush the pogácsa twice with egg yolk (once before baking and once halfway through) for a glossy crust.
Let pogácsa cool slightly before serving to enhance flavors.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking
Cuisine: Hungarian