Hungarian Potato Biscuits Food

POGACSA (HUNGARIAN CHEESE BISCUITS)

Steps:

• In a large bowl, combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes.
• Add flour, cheese, salt, eggs, butter, and sour cream to the yeast mixture. Using an electric mixer, mix on low speed until dough comes together. Beat on medium speed 1 to 2 minutes. The dough should be smooth and not sticky.
• Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Sprinkle cheese on top, and cut out rounds with a 1 to 1 1/2 inch cutter.
• Arrange circles in rows on a parchment-lined baking sheet, about 1/4 inch apart. Put pan in a cold oven and set temperature to 400 degrees F. Bake about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight.
• Pogacsa may also be frozen up to 1 month. Thaw and reheat at 225 degrees F for 20 minutes.

TENDER POTATO BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
• Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
• Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

HUNGARIAN PAPRIKA POTATOES (PAPRIKAS KRUMPLI)

Steps:

• In a large saucepan, melt butter and olive oil.
• Sauté the onions for 5 minutes.
• Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
• Bring to a boil, then reduce to a simmer.
• Avoid stirring as much as you can to keep the potatoes from breaking apart.
• Cook for 30 minutes or until tender.

HUNGARIAN POTATO BISCUITS RECIPE

Steps:

• Sift the salt and flour and then cut in the margarine until well blended. Add the cream, potatoes and 3 of tit, egg yolks Stir and knead together, roll out them. Fold over 4 times and chill until firm. Repeat the rolling, folding and chilling process 2 more times. Roll out 1/4 inch thick and brush with remaining egg yolk and cut into small squares biscuit see and place onto cookie sheet. Bake at 400 F. for about 15 minutes or until light brown. Yields about 24 biscuits.

HUNGARIAN BISCUITS

Steps:

• Pre-heat oven to 180° c.Put 100g margarine and 50g sugar into a bowl and cream it. Add 100g of flour and ½ a teaspoon of Vanilla essence into the mixture and mix to form a stiff dough.
• Do the same with the other ingredients (in a separate bowl), only add the cocoa.
• Now, with the two separate mixtures, take the first one, and roll it out onto a floured surface. Roll it to a 5mm thickness.
• Put the second mixture (the cocoa one) on top, and roll it out to relatively the same shape. You now have two different coloured layers.
• Take the longest side of the dough and roll it so that the dough now forms a cylinder shape with a spiral visible on either end.
• Cut the dough vertically into 16 pieces and lay them on a baking tray that is lined with greased greaseproof paper.
• Put in the oven for 15 minutes and take out when they are golden and still slightly soft, as they will set hard.

MASHED POTATO BISCUITS

Steps:

• In a large bowl mix with a fork the flour, baking powder, and salt.
• With a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
• Stir in milk until mixture is moistened.
• Turn dough out on floured board and knead 6 to 8 times.
• Roll out to about 1/2 inch thick and cut with biscuit cutter.
• Place on baking sheet 1 1/2 inches apart.
• Bake at 450 degrees for 12 to 15 minutes or until golden brown.
• Serve warm with fresh butter or honey.