Pogácsa

Flatbread, rolls, loaf, corn bread: all of them are the part of humanity’s history, testimony of birth and death of nations, evidence of the development of civilisation. In every part of the word we think of the term “bread” in different ways. Every culture has one or more unique and dominant bread products that is unique to their kitchen and life style. We would say that the cultural usage determines the meaning of bread.

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In the Eastern European region there are limitless variations of bread and classification of them is a tough job if at all possible. It is quite clearly seen that the Romans’ influence was quite important in these countries and the original concept of bread has divided into plenty of recipes depending on ingredients available. Pogácsa is one of them. Its name derives from the latin word focacius, that means bread baked on the hearth. The modern form of this word,  focaccia, is used to refer to the Italian flatbread. Possibly, Turkish and Slavic influences formed the word focacius to Pogácsa in Hungary. Several types are known: pogácsa with cheese, cabbage, túró (Hungarian style cottage cheese), potatoes, tepertő (pork crackling).

In Hungarian folklore stories this tiny bread, possibly the smallest in the word, appears every time when the youngest brother goes to try his luck. Then his mom packs hamuba sült (ash-baked) pogácsa into his haversack wishing good luck and safe journey with this. It is still a tradition to gift this scone to the school-leavers when they graduate as a symbol of letting go.

Túrós pogácsa

  • 500g flour
  • 500g butter
  • 500g túró (polish twarog or ricotta works well)
  • 2 eggs yolk
  • 30g fresh yeast
  • 20g salt
  • + 1 egg for brushing
  • Add all ingredients in a bowl and mix it together with your hands until the dough is well combined.
  • Wrap it in cling film and keep it in the refrigerator for 20 minutes.
  • Roll the pastry out on a floured surface. With a wavy edged knife scratch shallow holes in the pastry and glaze it thinly with eggs.
  • Fold it single and double twice, scratch and glaze the layers each time.
  • Roll it out for 4-5 mm thickness and cut small circles with pastry cutter (max. 4cm diameter). Set aside for 20 minutes.
  • Preheat the oven for 200°C.
  • Brush the top of the pogácsas with eggs and bake them until golden brown, approximately 25-30min.

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