Pogacsa – Classical Hungarian recipe

After making the paprika pogacsa, I had to bake the classical one, which is actually my favorite. It is a lot more moist, buttery and that glossiness on the top is just so satisfying. It also breaks in layers so I find it very… meditative to eat :D.

Here’s how to make it!

pogacsaClassical pogacsa
Servings: ~16 pieces
Waiting time: 25 min
Baking time: 25 min


  • 400 g of flour
  • 125 g of butter
  • 25 g of yeast
  • 200 ml of sour cream/yogurt
  • 10 g salt
  • a little sugar for the yeast
  • 1 egg
  • a bit of milk for the yeast (25 ml)
  • 2 extra tbsp of yogurt for the top


  1. In the lukewarm milk, dissolve a teaspoon of sugar and the yeast.
  2. In a big bowl mix the flour with the salt, add the yogurt, the room temperature butter and the egg. Reserve a bit of the egg for brushing on the top.
  3. Add the proofed yeast mixture.
  4. Mix well and knead for 2-3 min. The dough is pretty soft so you can use a bit of flour for kneading.
  5. Let the dough rest for 10 min.
  6. After that, roll it in a big rectangular and fold it once.
  7. Let it rest for 15 min.
  8. Roll it again in a rectangular (do not undo the previous fold) and then fold it again once, so that the dough is 1.5-2 cm tall.
  9. Make some cuts in diagonal like in the picture for a nicer style.
  10. Choose the size you want and with a glass/moka filter start cutting circles out of the dough. You can rub the glass in a bit of flour.
  11. Mix the reserved egg with 2 tbsps of yogurt and brush it on the top of the circles.
  12. Bake it at 175 C for 25 min.
  13. Serve it immediately or the second/third day. The best is to store it in a towel.