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Pogacsa, Yeast (Hungarian Biscuits) (D, TNT)
Source: Erzsebet Ett
Yield: Depends on size

4 cups flour
1 tablespoon confectioners' sugar
2/3 cake compressed yeast (1/2 oz. dried)
2 egg yolks
1 cup butter
1 pinch salt
1/2 cup sour cream, scant
1 egg, for glaze

Sift the flour and sugar. Add the remaining ingredients, and work together to form a smooth dough.

Roll out and fold over, so that the dough is four layers thick. Rest for 20 minutes in a cold place. Repeat the process twice more.

Then roll out the pastry to a thickness of just under 1/4", and score the surface. Cut into rounds.

Place these on a floured baking pan, brush with beaten egg, and bake in a preheated medium oven for 30 to 40 minutes until golden.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A