Pogácsa (pronounced po-GA-tcha) is a must-have if you have guests, but larger ones are sold in bakeries for a quick breakfast on the go.As the prices of bakery products are skyrocketing in Hungary, my daughter and I are making our own. We have been baking bread, rolls and other popular Hungarian products. This time, we made pogácsa, the recipe which I would like to share with you.


  • 500 g all-purpose flour
  • 250 g soft butter
  • 150 g grated cheese
  • 300 ml sour cream
  • 2 eggs
  • 7 g instant dry yeast
  • 1 tsp salt

I used a stand mixer to make kneading easier, but when I was a kid, my mother’s aunt, who was living with us always made me knead yeast dough by hand. I loved doing it, but I pulled out the stand mixer for lack of time.

Put the flour, salt, dry yeast, butter, an egg, 100 g of cheese and sour cream in the bowl of the mixer and knead until you get a flexible dough.

Let it rest fo about 45 minutes until it doubles in size.

Preheat the oven to 180 degrees Celsius.

Roll out the dough to about 1-2 cm thick and cut the pogácsas with a round cookie cutter or if you want bigger ones, you can use a glass, the rim of which I dip in some flour before each cut.

Transfer the pogácsas to a baking tray lined with parchment, lightly beat the remaining egg and brush the tops of the pogácsas and sprinkle them with the remaining cheese.

Bake until golden brown – depending on the size, it can take 10-30 minutes.

You can keep them in the freezer for a couple of months.

Check out the video on TikTok:


Hungarian pogácsa recipe #foryoupage #fypシ #yeastdough #foodtok

♬ Cooking Time – Lux-Inspira