Pogácsa – Hungarian Potato Biscuits

Here’s a traditional Pogácsa – Hungarian Potato Biscuits recipe—soft, flaky, and irresistibly savory 🇭🇺🥔

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Pogácsa (Hungarian Potato Biscuits)

Makes ~24 biscuits

Ingredients

Dough

• 2 cups (300 g) all-purpose flour

• 1 cup (250 g) cooked, mashed potatoes (warm, no butter/milk)

• ½ cup (115 g) unsalted butter or lard, softened

• 1 large egg

• ½ cup (120 ml) milk, lukewarm

• 1 packet (2¼ tsp) instant yeast

• 1 teaspoon sugar

• 1 teaspoon salt

Topping

• 1 egg yolk

• Optional: grated cheese, sesame seeds, or caraway seeds

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Instructions

1. Activate Yeast
   In a small bowl, mix lukewarm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.

2. Make the Dough
   In a large bowl, combine flour and salt.
   Add mashed potatoes, softened butter, egg, and yeast mixture.
   Knead until soft and slightly sticky (about 5–7 minutes).

3. First Rise
   Cover and let rise in a warm place 45–60 minutes, until doubled.

4. Roll & Fold (Traditional Layers)
   Roll dough to about 1 inch thick.
   Fold into thirds (like a letter), rotate, roll again.
   Repeat 2–3 times for flaky layers.

5. Cut Biscuits
   Roll dough to ¾–1 inch thick.
   Cut rounds using a biscuit cutter or glass.
   Place on a parchment-lined baking sheet.

6. Second Rise
   Cover and let rise 20–30 minutes.

7. Top & Bake
   Brush tops with egg yolk.
   Sprinkle with cheese or seeds if using.
   Bake at 400°F (200°C) for 15–18 minutes, until golden.

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Tips for Authentic Pogácsa

• Use starchy potatoes (Russet) for best texture.

• Dough should be soft—avoid adding too much flour.

• Folding creates the signature flaky layers.

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Popular Variations

• Cheese pogácsa (Sajtos): Mix grated cheese into dough

• Crackling pogácsa (Tepertős): Traditional pork crackling version

• Herbed: Add chopped chives or dill

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If you’d like, I can also share a quick no-yeast potato pogácsa, or a gluten-free adaptation that still keeps that classic Hungarian flavor.