Saturday, January 1, 2011

Tepertos Pogacsa – Biscuits with bacon

500 g all-purpose flour
30 g fresh yeast or 7 g instant yeast
200-300 g buttermilk or yoghurt (or half yoghurt half sour cream)
salt and freshly ground pepper
300-350 g
bacon, fried, crisp, chopped in a blender
2 eggs


This is very popular treat in Hungary and Eastern Europe. The authentic recipe for pogacsa requires a little " roll and fold"so they turn out lighter with a lot of layers like a pastry dough.

Here is a quick and easy recipe for "Tepertos Pogacsa".
Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned which takes about 10 minutes.
Drain the bacon slices on a paper towel lined plate.
Put in a blender and mix until creamy. Stir in one teaspoon of salt and pepper to taste. If the bacon  is very salty don’t add extra salt.

Mix the buttermilk with yeast in a small bowl.
In a large bowl put the flour, bacon, add in 1 egg (slightly beaten) and a teaspoon of salt. Add in the yeast and buttermilk mixture and knead until you can form a ball. This takes about 3-5 minutes. Add more buttermilk or flour as needed to form the dough into a soft, but not sticky, ball.
Cover it with plastic wrap and let it rest for 1 hour.
Roll out the dough with a rolling pin. The dough should be about 1 inch thick. Score the top with a sharp knife.
With a round cutter (2 inch in diameter) cut the dough, and put the biscuits on an oiled baking parchment paper. Arrange them on a tray about 3 inches apart.

Beat 1 egg and brush biscuits with it.
Let the biscuits rest for 30 minutes on the baking sheet.
Preheat oven to 425F.
Beat an egg and brush the top with it. Bake them until golden brown, about 15-20 minutes.

Serve warm. Cover with plastic wrap when they are room temperature so they don’t dry.

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  1. need to write recipe in cups not grams thanx

    1. Here is a link with measurement chart
      I hope this help. I have a small kitchen scale and I measure everything in grams :-(

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