Sajtos Pogácsa - Hungarian Cheese Puffs

We have different traditions in Hungary in the holiday season. Santa, I mean St Nicholas, comes on 6th December here and on Christmas Eve we are waiting for the little Jesus to bring our presents! Of course, as an almost 22-year-old I don't expect any gifts on Nicholas day...That is why I was so surprised when I got absolutely the coolest thing ever! A plastic bread-board! I had a huge wooden one that was very heavy, very hard to clean and needed such a big space. Look at this beauty :)

It has everything I might need. Measurements, unit converter, it can be rolled up, I don't need to use flour for kneading...I know exactly how big I need to knead the dough, it is perfect! 

So, of course I just had to try it out! :)

I've been waiting for these cheese puffs' recipe for years now. It is a traditional, old school Hungarian pastry. It is made with yeast and it tastes amazing! These mini puffs are crunchy on the outside and super duper soft inside! This recipe is the ultimate crowd-pleaser at social gatherings. Now, that the holiday season is on full gear, I recommend making these cute puffs ahead. They can be stored in a box for up to a week or even 2! Just put them in the microwave for a couple seconds and voila, taste as if they were made fresh :) Or you can put them in the freezer and melt them a few hours before serving. Do you need anything better?

Sajtos Pogácsa - Hungarian Cheese Puffs

makes 1 kg mini puffs

500 gram flour - I used all-purpose

1 package dry yeast - mine was 7gram

1 teaspoon sugar

1,5 dl warm water

200 gram butter

1 tablespoon salt

2 eggs - divided to yolks and egg whites

1/2 cup plain yogurt

250 gram shredded cheese - I used smoked cheese and cheddar

Mix the flour, salt and butter together. In another small bowl, add the sugar to the warm water and then mix the dry yeast in it with your fingers. Don't use metal spoon because the yeast might not work. Set it aside for a few minutes until the top is foamy. Mix the egg yolks with the yogurt and add it to the flour mixture. Work it together, then add in the yeast. Knead the dough for about 10-15 minutes. First, the dough will be very sticky and wet but do not worry, just knead. When you see the dough has come together, place a cloth on top of the bowl and set it aside. Preferably somewhere warm for 30 minutes. 

After 30 minutes, the first folding comes. 

Roll the dough out.

Bring the right and left side of the dough into the center. Then bring the bottom part to the center, too.

Fold the upper part of the dough so it will look like this.

Put the dough back to the bowl and cover it with the cloth. Leave it for another 30 minutes.

Do the same folding technique and set it aside for another 30 minutes. Fold the dough again and let it sit for another 30 minutes. I know, it's kinda annoying but you can clean the kitchen,  shred the cheese while waiting :)

After the 30 minutes has passed, roll the dough out to about 2 cm thickness. Get a roll or biscuit cutter and start cutting.

Place the little puffs on a baking sheet. Beat the egg whites slightly and spread it on the puffs lightly. Sprinkle some salt and add the cheese generously on top. 

Bake them for 15 minutes on 190C. Let them cool before serving.