Hungarian · bread

Töpörtyűs Pogácsa (Crackling Scones)

Name: Töpörtyűs Pogácsa (Crackling Scones)
Prep time: 1 h 7 min
Total time: 2 h 47 min
Cuisine: Hungarian
Ingredients: all-purpose flour — 500 g; pork cracklings — 250 g; yeast — 20 g; regular milk — 100 g; egg yolk — 200 g; sour cream — 150 g; dry white wine — 50 g; salt — 10 g; freshly ground black pepper — 3 g; egg — 100 g

Töpörtyűs Pogácsa (Crackling Scones) reads richness 5.6, funk & ferment 4.3 and sourness 3.9 on Palate's 0–10 flavor X-ray — a Hungarian bread, about 2 hr 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.0 / 10
Sweet & Fruity — 3.3 / 10
Sour & Bright — 4.7 / 10
Bitter & Earthy — 1.2 / 10
Rich & Fat — 5.8 / 10
Aromatic & Spice — 1.8 / 10

The measured notes (of 18)

Richness 5.6 · Funk & Ferment 4.3 · Sourness 3.9 · Salinity 3.6 · Umami 3.2 · Fruity 2.8 · Citrus 2.8 · Floral 1.7 · Sweetness 1.5 · Warm Spice 1.4 · Earthy 1.1 · Bitterness 0.8 · Nutty 0.6 · Heat 0.6

What's in it (10)

all-purpose flour — 500 g
pork cracklings — 250 g
yeast — 20 g
regular milk — 100 g
egg yolk — 200 g
sour cream — 150 g
dry white wine — 50 g
salt — 10 g
freshly ground black pepper — 3 g
egg — 100 g

Time & effort: about 2 hr 47 min (1 hr 7 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 247.2 kcal, 10.7 g protein, 7.7 g fat, 33.2 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Crumble the yeast into the warm milk with a pinch of the flour and leave 10 minutes to froth.
Work the flour, minced cracklings, yolks, sour cream, wine, salt and pepper into a dough with the yeast mixture and knead 10 minutes. The wine is not decorative; the acid softens the gluten and keeps the crumb short.
Chill the dough 30 minutes.
Roll it into a rectangle, fold it in three like a letter, turn 90 degrees and roll again. Do this three times, chilling 10 minutes between turns, 15 minutes of work in total. This lamination is what makes pogácsa flake apart in leaves instead of crumbling like a scone.
Rest the folded dough 30 minutes in the fridge.
Roll to 2.5 cm thick, score the surface in a fine diamond lattice with the tip of a knife, cutting about 3 mm deep, and stamp out 4 cm rounds, 10 minutes. The scoring is not decoration: it releases the top so the pogácsa rises straight up instead of toppling sideways.
Set them on a lined tray and prove 40 minutes.
Brush with beaten egg and bake at 200 C for 22 minutes until deep gold and hollow underneath. Eat warm. In Hungary a pogácsa is what you are given on the way out of the house, and in the folk tales it is what the hero takes with him.

Dishes with a similar flavor shape

Tahchin (Saffron Rice Cake with Chicken) — Persian
Fettuccine Alfredo — Italian
Crispy Prosciutto-Wrapped Chicken with Fontina — Italian-American
Lamb Loin Chops With Greek Salad And Yogurt-Lemon Sauce Recipe — Greek
Palacsinta (Hungarian Crepes) — Hungarian

Keep reading: what richness, funk & ferment, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.