Juhtúrós Pogácsa

Pogácsa is a typical salty scone in the Pannonian Basin and Turkish cuisine. The name derives from the Turkish word poğaça. It is a delicious example of Middle Eastern food items in Central and Eastern Europe, brought by the Turks. In Hungary it is made from either short dough or yeast dough. Today I baked some using yeast dough and juhtúró, that is a curd cheese made with sheep's milk, on top with loads of fresh Emmentaler cheese. Usually pogácsa is eaten on its own, or among a stew or gulyás. To me apples are a must with pogácsa, that is how I used to eat it during my childhood and that is the way I like it most even today.


Ingredients:
(recipe adapted from Ottis főz)
500 g flour
30 g fresh yeast
100 g butter
150 g sheep's milk curd cheese
2 egg yolks + 1 for brushing
100 ml yoghurt
1 teaspoon salt
200 ml milk
1 teaspoon sugar
grated cheese

Sift flour, add butter, curd cheese and salt. Heat milk until lukewarm, add sugar and yeast and set aside. As soon as the yeast swims on top pour it to the flour, add the egg yolks and knead a dough. Let it stand on room temperature for 1 and a half hours. Preheat oven to 180°C. Roll out dough about 1,5 cm thick and cut it with a round cookie cutter. Brush the tops with egg yolk and sprinkle with the cheese. Bake for about 20 minutes.