Eat. Eat some more.

Eat.  Share.
Eat some more.

Pogácsa - local treats in Budapest

(What's this?) Click on this "star" to bookmark your favourite food stories. To view the stories you have bookmarked, simply go to your account dashboard, and click on the "My Bookmarked Stories" link.
December 30, 2013 / Hungarian / By
Tim & Nat

Sitting side by side on a boat, we were floating down the Danube tasting wonderful Hungarian wines such as Lugas, Hárslevelü and our favourite the chilled red Kékfrankos. It was before dinner and we had been busy visiting, needless to say, we were starving and the wine was going straight to our heads. We laughed and shared stories with the other passengers and tried our best to clear our heads, drinking a bit of water and gobbling up the small, savoury puffs of dough similar to scones called Pogácsa that we were offered. We talked about how it would be when we returned home and our anxieties about the future. But right then and there, we felt like the luckiest people, I looked at Tim and said "Look at us, unemployed with nothing but a couple of backpacks, cruising down the Danube drinking the best wines Hungary has to offer with great people." He agreed, it was like a dream we didn't want to wake from, surreal.

Pogácsa

Ingredients:
1/4 cup Milk
2 tsp Dried yeast
3/4 cup Toasted sunflower seeds (or crackling or a mix of both!)
500g All purpose flour, plus extra for dusting
1 tsp Baking powder
1/4 tsp Salt
1/4 cup Grated Gruyere cheese
1/2 cup Unsalted butter
1/2 cup sour cream (full fat)
2 Eggs, beaten

Directions:
Gently heat the milk until warm and then combine it with the yeast and let sit until it starts to foam.
In another pot melt the butter and, when cool, add the Gruyere, sour cream, and beaten egg.
Then add the yeast mixture and toasted sunflower seeds and stir just to combine, pour it all into a large bowl.
In another bowl combine the flour, salt and baking powder.
Add the dry mix slowly to the wet and work the dough until all the flour is used up.
Turn the dough out and kneed it for a few minutes until it becomes smooth and elastic.
Put the dough back in the large bowl and let it rise in a warm place, until roughly doubled in size.
Turn the dough out onto a floured board and gently push it down and then roll it out until it is about 1 1/2” thick.
Cut small 1-inch rounds with a pastry cutter and arrange them on a baking sheet covered in parchment paper.
Let them rise for about 30 minutes and then give them a quick brushing with egg wash (beaten egg and a tiny bit of water).
Pop them into a 400F oven and bake until golden and puffed about 20 to 25 minutes.
Warm from the oven they are very hard to resist.

 

Written by:
Nat & Tim Harris

A Cook Not Mad (One of Canada's Top Travel Blogs)
Culinary storytellers, sharing tales of culture and food from our home and travels.


N/A

Country: Hungary

Province/State: Budapest

City: N/A

Address: N/A

Zip/Post Code: N/A

Location Tips: N/A

Phone: N/A

Website:N/A

Price Guide:$ (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

Comment
Related Stories

Introduction To Vietnamese Cuisine - Mai...

Vietnamese / By
ETG - Food For Thought

A Foodie Guide To Brussels' Best Restaur...

Belgian / By
ETG - Food For Thought

21 Carrot Recipes For Autumn

International / By
ETG - Food For Thought

51 Halloween Cookie Recipes - The Ultima...

International / By
ETG - Food For Thought

Types Of Cheese From Greece

Greek / By
ETG - Food For Thought

AS SEEN ON

ABC Nine Com 6PR
Copyright © 2012-2017 Eat the Globe™ - All rights reserved

Related Stories

Introduction To Vietnamese Cuisine - Mai...

Vietnamese / By
ETG - Food For Thought

A Foodie Guide To Brussels' Best Restaur...

Belgian / By
ETG - Food For Thought

21 Carrot Recipes For Autumn

International / By
ETG - Food For Thought

51 Halloween Cookie Recipes - The Ultima...

International / By
ETG - Food For Thought

Types Of Cheese From Greece

Greek / By
ETG - Food For Thought

AS SEEN ON

Copyright © 2012-2017 Eat the Globe™ - All rights reserved
Login to Eat The Globe
Username
Password
   Cancel
Close
Your profile is incomplete.
Simply complete your profile, it only takes 1 minute.
Button
Email this story to a friend
Close
Invalid Email format
Send Friend Request to this person
Close
Invalid Email format
Your Friend Request has been sent.