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29 April, 2012

Pogácsa with pumpkin seeds, which is not a scone

Let me elaborate on this. Maybe the shape of the scone looks alike the Hungarian pogácsa, but oh my, it is really not the same thing. Therefore, no translation please since, it is not the same thing. It is like when you compare a ratatouille to a good vegetarian curry. You see what I mean? The two might look the same, but OMG a Frenchman would kill me for this statement, likewise a true-born Indian.
After this intro let me tell you that Pogácsa, with a capital P, is a real deal in my family. You can really bribe certain family members with a pogácsa or two...so having good experience in making pogácsas, let me share with you my latest creation, which comes from mixing two recipes.
No, I did not mix the recipes, as Rachel did in Friends. You know when she was making the English trifle for Thanksgiving, and added one layer of minced beef to the trifle as she was following the recipe. Then, it turns out that the pages of the recipe book of the trifle and the cottage pie stuck together...
Anyway, my pogácsa is edible, good snack -even for the under-aged family member as well (sometimes)- and easy to make (and btw, 100% success is guaranteed!)

Pogácsa:
175g good quality butter on room temperature
400g (bread) flour
100g wholegrain rye flour
50g pumpkin seed
1 whole egg (plus one for brushing)
110g blue cheese
150g natural yoghurt
20g fresh yeast (or 7g dried)
1/2 Tbs sugar
cca. 100 ml warm milk
1-2 tsp salt

Warm the milk, dissolve the sugar and crumble in the yeast. Let it rest for 5 mins, until it gets frothy on the top. If you use dried, fast action yeast then you can miss out this step.
Sieve the flours in a big bowl, and rub in the flour with your fingers. Make a well in the middle, add the yeast(y) milk and incorporate. Add the crumbled blue cheese, the egg, the seed and enough yoghurt that makes a good dough. Kneed it for 5 minutes, or use your bread machine or whichever kitchen gadget you prefer. Let it rest for an hour in a warm corner of your kitchen until it doubles in size.Pour the dough on a lightly floured surface and need a bit. Roll out to 1,5 cm thick, cut out to your favourite shape and let the pogácsa rest on a baking sheet for an other half an hour. In the meantime pre-heat the oven to 180-200°C.
Once the pogácsa rested, and has risen enough, brush with lightly whipped eggs and put in the oven for 25 minutes. You will not regret trying it straight out of the oven...

ps.:this dough makes around 40 pogácsa. If you do not want to make all of them at once, then you can freeze half of the dough after the first resting, before rolling out. Once frozen, can be kept in the freezer for 2-3 month. If you want to use it, then thaw in the fridge overnight. Then let it rest on room temperature for 3-4 hours, then roll our, cut out, let it double in size (I usually use my oven for this on 40-50°C for 15-20 mins) then egg wash, finally bake in the oven as described above.

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