Hungarian cabbage scones (káposztás pogácsa)

#Hungarian #scones #pogácsa #pogi

00:00 Preparing the cabbage
01:14 Preparing the dough
02:43 Adding the cabbage
04:17 First rest of the dough and the envelope fold
05:15 Getting the dough ready for the next day
05:31 Shaping the scones/ pogi

Traditional Hungarian cabbage scone (pogácsa aka pogi). The ingredients you will need:

For cooking the cabbage:
600g cabbage (chopped)
50ml oil (you add this once the sugar caramelised)
20 g sugar (a good tablespoon)
a good pinch of salt
a good grind of pepper

For the dough:
50ml milk
a good pinch of sugar
20g salt (a good tablespoon roughly)
100g butter
20 g fresh yeast (or 7g of active dry yeast)
500g flour (I used 400g strong bread flour and 100g all purpose)
100g Greek yoghurt
2 egg yolks

Misc:
Around 100-150g flour when you start incorporating the cabbage into the dough. You should do this by feel, the dough should be on the softer side once you are done incorporating all the cabbage.

1 egg for the egg wash

source