Hungarian Wild Garlic scones (Pogácsa)
Servings: 40
These wild garlic pogácsa (pronounced pow-gach-a) are a cross between a savoury scone and a cheese straw. They originate from Hungary and are traditionally served with drinks.
INGREDIENTS LIST
- 80 g wild garlic (20 leaves)
- 500 g white bread flour (BL80 high gluten flour)
- 17 g fresh yeast (5 g fast-action dried yeast)
- 2 tsp fine sea salt
- 1 medium egg (50g total)
- 280 ml milk
- 60 g butter or lard (room temperature)
Topping
- 1 medium egg
- 80 g grated Cheddar cheese
Preparation
- Yeast: Warm 250 ml of the milk to body temperature and dissolve the yeast in it, stirring to ensure there are no lumps. Leave aside for 5 minutes.
- Wild garlic: Wash and finely chop the wild garlic.
- Prepare the dough: Into a large mixing bowl or a food mixer fitted with the dough hook, add the flour and the salt. Make a well in the centre of the flour and add the egg and the yeasty milk mixture, then mix the ingredients slowly together.
- Gradually add the remaining milk (you may not need it all), until all the flour leaves the side of the bowl and you have a soft dough. If you are doing this by hand, you may want to wet your hands to stop the dough from sticking too much to them.
- Continue to work the dough for a couple of minutes to work the gluten and you are left with a silky-smooth dough.
- Line a baking tray with baking paper of a silicone mat and set it aside.
- Lightly oil your work surface and roll the dough out into a 30x40 cm rectangle.
- Brush the dough with the butter or lard until it is coated all over the top.
- Scatter the chopped wild garlic over the top until well covered and then roll the dough up into a sausage shape.
- Now fold the two ends of the sausage into the middle and turn over the dough.
- Place into an oiled bowl for 15 minutes to rest.
- Shaping: Lightly oil your work surface again and roll the dough out until it is about 2-2.5 cm thick.
- Using a small cookie cutter (I used a 4 cm size) cut out rounds of dough and place them onto your baking tray. If you don’t have a cutter, you can simply cut the rectangle up into small squares instead, they will still look and taste great.
- Proving: Leave the baking tray on the side covered with a damp cloth for 15-20 minutes to let them prove. If you room is at a low temperature, they may take a little longer to rise.
- Preheating: Preheat the oven to 200°C fan / 425°F / Gas 7.
- Topping: Mix the egg and brush each pogácsa with a little, then place a little cheese on the top of each one.
- Baking: Bake for 10-12 minutes until they are a nice golden brown.
- Once cooked remove from the oven and cool on a wire rack
