This recipe comes from Hungarian Cuisine by József Venesz. Pogácsa is the ubiquitous Hungarian snack, and comes in many varieties such as töpörtyűs, potato, cheese, cabbage, butter and pumpkin seed.
Ingredients:
25 grams (1 ounce) yeast
1 kilogram (2 pounds) flour
50 grams (2 ounces) sugar
150 milliliters (0.25 pint) oil
Pinch of salt
Method:
“Mix the yeast with a little lukewarm water and the sugar,” writes Venesz. “Leave it to rise. Rub the oil into the flour, and add a pinch of salt and the yeast batter. Knead into a stiffish dough. Put aside for an hour, then roll the pastry out, cut into neat rounds with a scone cutter. Place the scones on a baking tin, brush the tops with a little syrup made with sugar and water. Bake in a hot oven until golden-brown. Lard may be used instead of oil if preferred.”
