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
Nutrition
- Serving Size: 1 pogácsa (approx. 40g)
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Krumplis Pogácsa, Hungarian potato scones, savory scones, potato snack, traditional Hungarian recipe, gluten-free pogácsa, vegan pogácsa