Traditional Potato Pogácsa | Soft and Flaky Party Bites
(0)
70 min
Under an hour
Kifli Kukták
A hagyományos házi krumplis pogácsa a magyar konyha örök kedvence, ami nélkül nincs igazi családi összejövetel vagy őszi vendégvárás. A főtt burgonyának és a sertészsírnak köszönhetően kívül ropogós, belül ellenállhatatlanul puha és napokig friss marad. A gondos hajtogatás mesésen leveles rétegeket varázsol a tésztába, az aranybarnára sült trappista sajt pedig tökéletesen koronázza meg ezt az ínycsiklandó sós finomságot.
Preparation method
Preparing the potatoes and yeast
Wash the potatoes and boil them in their skins in lightly salted water for about 25 minutes until completely tender, then peel them while still warm and mash thoroughly with a potato ricer. Allow to cool completely.
Warm the milk, stir in 1 teaspoon of granulated sugar, crumble in the fresh yeast, and leave it in a warm place for about 8-10 minutes until frothy.
Assembling and folding the dough
Sift the fine wheat flour into a large bowl, mix in 2 teaspoons of salt, then rub in the room-temperature pork lard. Add the mashed, cooled potatoes, the activated yeast milk, the sour cream, and 1 whole egg (set the other egg aside for brushing).
Chef's tip
The secret to the soft, tender texture of potato pogácsa is to let the boiled potatoes cool completely before kneading them into the dough; otherwise, they will make the flour soggy and the dough heavy.
When brushing, make sure the beaten egg only coats the top of the pogácsa: if it drips down the sides, it will glue the layers together, causing the pogácsa to rise lopsided or less flakily during baking.
Ingredients
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