Pogácsa – Hungarian Potato Biscuits

IMG_00062 1/2 cups flour, + more for rolling
14 tbsp (1 stick + 6 tbsp) butter, softened
2 tsps salt
1 egg
8 oz. (225 gramm) – about 1 large potato, peeled, diced
1 package dry yeast (2 1/4 tsp)

Cook potato in lightly salted water until soft. Drain potato, mash in a bowl and let cool completely. (you can used leftover mashed potatoes, just measure the weight)

In a large bowl, mix flour, salt, potato, butter and work into a dough ball. Add egg yolk and yeast, knead into a medium soft dough, adjusting the flour as necessary. Cover and let rest in a warm place for 1 – 1 1/2 hours.
On a floured work surface, roll out dough to 1 inch (2.5 cm) thickness, and cut out biscuits with a 1 inch diameter round shape (I used a small glass). Dip the cutter in flour to avoid dough sticking to the cutter.
Place biscuits on a large cookie sheet covered with parchment, and let them rest for another 1/2 – 1 hour.
Preheat oven to 400 degrees F (200 Celsius), brush the top of the biscuits with egg white. Bake in preheated oven for 20-25 minutes or until done. Let biscuits cool on a wire rack before serving.


8 thoughts on “Pogácsa – Hungarian Potato Biscuits

  1. danube66 says:

    Gowri –
    1. Yes, I used all-purpose flour.
    2. Only the egg yolk goes in the dough itself. I used the egg white separately to brush the top of the biscuits before they go in the oven.
    Hope this helps clarify things. Thanks for stopping by!

  2. Mark says:

    Zsuzsa, these are on my to make list! Also, I believe the metric equivalent of the 8 oz of potato is 225 grams… Probably just a typo.


      • Mark says:

        Zsuzsa, One other thing… I made these over the weekend, but they didn’t come quite right, I rolled my dough too thin, but also noticed you said to use a 1″ diamter cutter, is that correct? That seems pretty small… from you picture I thinking they are at least 3″ in diameter.

      • danube66 says:


        I’m sorry they didn’t come out quite right.
        Yes, I did use a small 1″ diameter glass for a cutter – these are supposed be bite-size. The photo was taken with a macro lens.
        Of course, if you want regular size biscuits, you can use a larger cutter. In Hungary we eat these sort of like snack food or as an appetizer – kind of like the French do with Gougère, sometimes with wine, or beer.

  3. David Molnar says:

    Can you make these without yeast? I don’t remember my mother using yeast. And her’s were definitely not “bite sized.”

    • danube66 says:

      David – this particular recipe would not work properly without yeast. I know there are other versions without yeast. As far as size is concerned – I like them both, the smaller and the larger version as well.

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