Hungarian Traditional Potato Biscuits (Békebeli Krumplis Pogácsa)

Traditional Potato Biscuit

There’s something magical about traditional Hungarian potato biscuits like Békebeli Krumplis Pogácsa. These flaky, buttery treats have been passed down through generations, capturing the essence of Hungarian home cooking. Made with mashed potatoes and enriched with duck fat, these biscuits are delightfully soft and melt-in-your-mouth delicious.

Creating these traditional Hungarian potato biscuits starts with building a flavorful base. Mashed potatoes give them their signature texture, while a mix of simple, wholesome ingredients ensures the perfect balance of flavors. Whether you’re making them for a family gathering or just to enjoy a taste of Hungarian tradition, this recipe is sure to impress.

Pair these traditional Hungarian potato biscuits with hearty soups, stews, or enjoy them as a snack on their own. Their golden, flaky crust and rich, savory flavor make them a versatile addition to any table. Don’t forget to brush the tops with egg for that perfect glossy finish!

Bring a piece of Hungary to your kitchen and experience the charm of traditional Hungarian potato biscuits today. They’re a timeless classic that’s as satisfying to make as they are to eat!

Ingredients

• 200 g potato (peeled)

• 150 ml lukewarm milk

• 1 tsp granulated sugar

• 25 g fresh yeast

• 500 g all-purpose flour (+ extra for rolling)

• 150 g duck fat

• 1 egg yolk

• 100 g sour cream

• 1 tbsp salt

For brushing:

• 1 egg

Instructions

1. Prepare the Potatoes:Cut the potatoes into 3 cm pieces and cook them in lightly salted water until tender. Drain, mash while still warm, and set aside to cool.

2. Activate the Yeast:Mix the lukewarm milk with sugar and yeast, and let it sit for 10 minutes until foamy.

3. Make the Dough:In a mixing bowl or stand mixer, combine the flour, mashed potatoes, duck fat, egg yolk, sour cream, and salt. Add the activated yeast mixture. Knead the dough on medium speed until it pulls away from the sides of the bowl and becomes elastic. Cover and let it rise in a warm place for 30-40 minutes, or until it doubles in size.

4. Shape the Biscuits:Turn the dough out onto a floured surface and roll it out to 1.5 cm thickness. Score the top crosswise at 0.5 cm intervals. Use a 4 cm diameter cutter to cut out the biscuits. Arrange them on a baking sheet lined with parchment paper, spacing them 1.5 cm apart.

5. Bake:Brush the tops with the beaten egg. Bake in a preheated oven at 180°C (356°F) for about 20 minutes, or until golden brown.

6. Serve and Enjoy:These potato biscuits are perfect as a snack, appetizer, or alongside hearty soups or stews. Enjoy the soft, flaky texture with a hint of traditional flavor!

These traditional potato biscuits are more than just a recipe—they’re a piece of history. Soft, flaky, and irresistibly flavorful, they’re proof that simple ingredients can create something extraordinary. Whether you enjoy them fresh from the oven with a dollop of sour cream, or pair them with a comforting soup, these pogácsa are sure to be a hit. If you’ve tried this recipe, let me know in the comments below! I’d love to see your creations—tag me on Instagram @artisanistshop so we can share the joy of baking together. Happy cooking!

Enjoy!