Archive for October 22nd, 2018

Happy Day of the Republic, commemorating the Hungarian revolution of 1956!

In observance of the holiday, I made Hungarian Töpörttyus Pogása. My cousin Lucy invited us for a feast and she asked that I bring only two things: Töpörttyus Pogása and Cheese Sticks. I haven’t made Töpörttyus Pogása for this blog yet so I thought it was a great opportunity to do so. It’s a highly fatty biscuit, but they are delicious! This recipe makes only 12 biscuits about 7 cm (2.5 inches), it’s the perfect biscuit to take to someone else’s home, particularly if they specifically asked for it! I used this recipe from my long-time blogging friend Zsuzsa. For some reason my first dough turned out very sticky as well with her flour amount, so I upped it a bit, use your judgement when making it, Zsuzsz has excellent pictures on the process of this dough. It’s a laminated dough that uses only the egg and fat as the leavening agent, many recipes have baking powder or even yeast. These didn’t rise as much as some others on line, but the layers were quite evident and the flavour was authentic (to me, anyway but I haven’t had one in many years).

Leveles Töpörttyus Pogácsa

Makes 12 biscuits about 7 cm (2.5 inches)

Ingredients for Dough 1:

  • ~128-150gAP unbleached flour
  • 3 g salt
  • 2 large egg yolks
  • 10 mL fresh lemon juice
  • 125 mL 14% fat sour cream

Ingredients for Dough 2:

  • 128 g AP unbleached flour
  • 3 g salt
  • 75 g butter
  • 80 mL crackling fat, reserved from frying
  • 30 g crackling or crispy fried bacon
  • 1 egg for brushing

Directions for Dough 1:

  1. Combine all of the ingredients (starting with the smaller quantity of flour) in your stand mixer with a dough hook attachment. Knead until a smooth dough, add additional flour if necessary. Allow to rest while making dough 2.

Directions for Dough 2:

  1. Pulse the crackling until it resembles a fine meal (not powder). Add the remaining ingredients (except the egg for brushing) and pulse until you have a smooth dough, it will be very shaggy and sticky.


  1. Roll out Dough 1 to 28 cm x 36 cm (11 x 14 inches). Then, with an offset spatula, smooth Dough 2 over the entire layer of Dough 1 to the edges. Fold into thirds like you would making a croissant. Rest the dough for 15 minutes. Turn the dough one quarter and sprinkle with flour and roll out again, having the short side facing you. Fold into thirds again. Allow to rest 15 minutes. Repeat two more times.
  2. Preheat the oven to 400° F.
  3. After the last rest, roll out the dough to about 2 cm (3/4 inch) thick and cut with a round cookie cutter. Score the tops with a sharp knife, making sure not to cut too far in (although, some Hungarian blogs show the cuts very deep, making an interesting shape when baked). Brush the tops with egg wash and bake in a hot oven for 20-30 minutes or until golden brown.


Extreme layering.
Deliciously Bacony. I should have slathered it with butter.
Would you care for one or ten?

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