Serves 6 - 8
Hungarian biscuits

Hungarian Biscuits

Vajas Pogácsa Butter Biscuits

Hungarian biscuits have graced the table of Hungarian families for centuries. It is not your traditional biscuit by far, it contains sour cream which makes it tender and moist. The rolling process produces the layers in the biscuit. No need to top with butter they are delicious all on their own. Serve these biscuits for breakfast or dinner. They do well at soaking up all the juices from my stuffed cabbage.

Hungarian biscuits

2 pkg. yeast
2.5 cups flour (sifted)
3/4 cups butter unsalted
3 egg yolks
3/4 cups sour cream
1 Tsp. salt

Dissolve yeast with 3 tbsp. sour cream and 1 tsp. sugar. Let it rise for 10 minutes. Cut butter into sifted flour. (A tip I use is to grate the cold butter into the flour and blend with fingers or pastry cutter until you have small grains.) After the yeast is proofed add the egg yolks, salt and remaining sour cream to the yeast mixture, then stir into the flour until absorbed. Turn out onto a surface to knead until smooth, donʼt knead to much or it will get tough. Roll into 1/2” rectangle, then fold envelope fashion, into three parts. Cover with a clean cloth and let rest for 30 minutes. Repeat the rolling and folding process 4 times. When completed roll out 1/2” and cut into small round biscuits or into rectangular shapes, place on cookie sheet. Cover and let rise until doubled. Gently make a criss-cross with fork on each biscuit and brush with milk. Bake 400 degrees for 10 minutes or until brown.

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