Krumplis pogácsa – Potato scones
These scones are light and fluffy and not dry at all, they can be still soft the next day. If you have leftover mashed potatoes, krumplis pogácsa is a good way to use them. The dough is risen and folded only once, it doesn’t need to rest after folding, the scones are cut out instantly. The top of the scones are scored with a sharp knife, feel free to choose any pattern (crisscross, radial, etc.) you like.
- 25 g fresh yeast (2 1/2 tsp dry yeast)
- 50 ml (~1/4 cup) milk
- pinch of sugar
- 250 g (~9 oz) potatoes
- 400 g (~3 1/4 cups) flour
- 150 g (~3/4 cup) lard
- 1 egg yolk
- 2/3 tbsp salt
- 1 egg for egg wash
Cook the potatoes with their skin on. Peel and mash them. Set aside and let it cool.
Dissolve yeast and sugar in tepid milk.
Sift flour in a bowl, add mashed potatoes, lard, egg yolk, salt and activated yeast. Knead until smooth. Cover the bowl and let the dough rise in a lukewarm place for an hour.
Preheat the oven to 220°C / 428°F. Line two baking sheets with parchment paper.
Turn out the dough onto a floured surface and roll it out 1/2 inch thick. Fold the dough in half, then fold the two short sides to the middle, onto each other. The dough doesn’t need to rest , just roll it out 1 inch thick. Cut out scones and place them onto the prepared baking sheets. Score their tops with a sharp knife in a radial pattern, then brush them with slighlty beaten egg. Bake them for 12-14 minutes.