Rustic Whole-Wheat Wild Garlic Pogácsa — Flaky, Buttery Hungarian Herb Scones
These flaky, whole-wheat wild garlic pogácsa are tender, buttery Hungarian savory scones perfect for soups, stews, or brunch. Made with a mix of whole-wheat and all-purpose flours, cold butter, Greek yogurt, and generous fresh wild garlic, this laminated-style dough delivers distinct layers and a bright herb aroma. Ideal for weekend baking, the dough requires short rests and two letter-folds to create the signature flaky crumb. The recipe yields about two large trays (approximately 24 pieces) and keeps well — bake fresh for best texture or reheat in the oven from frozen.
Ingredients
Dough ingredients
- 300 g whole-wheat flour
- 150 g all-purpose (plain) flour
- 40 g vital wheat gluten (optional) improves structure with whole-grain flour
- 150 ml lukewarm milk or plant milk
- 7 g instant dry yeast or 20 g fresh yeast dissolved in milk with 1 tsp sugar
- 1 tsp granulated sugar for fresh yeast activation only (about 1 tsp)
- 220 g very cold butter grated or cubed
- 120 g Greek yogurt or full-fat sour cream
- 2 large egg yolks
- 16 g fine sea salt
- 120 g fresh wild garlic (ramsons) finely chopped — substitute chives + parsley if unavailable
Finishing
- 1 large egg beaten, for brushing
Instructions
Activate yeast
- If using fresh yeast, dissolve 20 g fresh yeast with 1 tsp sugar into 150 ml lukewarm milk and let sit until foamy (about 8–10 minutes). If using instant dry yeast, you can whisk it into the flours and proceed without proofing.
Preparing base
- In a large bowl combine whole-wheat flour, all-purpose flour, vital wheat gluten (if using), and salt. Toss to distribute ingredients evenly.
- Cut or grate the chilled butter into the dry mix until the pieces are pea-sized; the mixture should resemble coarse crumbs.
Make dough and first folding
- Stir Greek yogurt and egg yolks into the flour-butter mixture, then add the activated yeast and remaining milk. Gently bring the ingredients together into a cohesive dough, working quickly to keep it cool.
- Turn the dough onto a lightly floured surface and press it into a rectangle. Scatter half of the chopped wild garlic over the dough and press lightly to embed.
- Perform a three-fold (letter fold): fold one third over the center, then fold the opposite third on top. Rotate, roll out gently, repeat the fold, then wrap and chill for 20 minutes.
Second folding and resting
- After chilling, roll the dough again, scatter the remaining wild garlic across the surface, and perform a second set of letter folds. Wrap and rest for another 20 minutes.
- After the second rest, roll the dough to about 1.5 cm (½ inch) thickness and allow a short 20-minute relaxation if the dough feels tight.
Shape and bake
- Use a fluted or sharp round cutter to cut rounds and place them on lined baking trays, leaving small gaps. Brush each round with beaten egg and chill for 15 minutes while the oven preheats to 180°C (350°F).
- Bake in the preheated oven for 18–22 minutes (depending on size) until pale golden and just set.
- Allow pogácsa to cool slightly on a wire rack. Serve warm with butter or as a side to soups and salads. Store cooled pogácsa in an airtight container for up to 2 days or freeze for up to 3 months.
Notes
- Keep all ingredients cold and handle the dough minimally to preserve flaky layers.
- You can substitute chives and parsley if fresh wild garlic (ramsons) is unavailable.
- Freeze shaped rounds before baking for convenient make-ahead portions; bake from frozen, adding a few minutes to the time.