1. To prepare the dough, mix the instant yeast and sugar into ½ cup (120 ml) of lukewarm sour cream and allow it to activate. In a large bowl, blend the flour and salt. Add the softened butter, egg yolks, remaining sour cream, grated cheese, farmer’s cheese, and the yeast mixture. Knead until the dough becomes smooth and elastic, about 5–6 minutes. Cover and let it rise until doubled in volume.

2. Turn the dough onto a lightly floured surface and roll it out to about ¾ inch (18 mm) thickness. Gently score the top with a knife—folding is not needed for this recipe.

3. Cut out rounds using a 2½-inch (6 cm) cutter. (Smaller sizes aren’t recommended, as the soft dough may lose its shape in the oven.) Place them on a parchment-lined baking sheet, cover, and let them relax for another 15 minutes.

4. Brush with beaten egg, scatter mozzarella generously over the tops, and bake in a preheated 375 °F (190 °C) oven for roughly 30 minutes, until golden and lightly crisp on top.

5. Fresh from the oven, these pogácsa are comforting and rich—pillowy inside with a savory, cheesy crust. Ideal for sharing… if you don’t decide to keep a few just for yourself.

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Pogácsa holds a special place in Hungarian cuisine—it’s the kind of savory pastry everyone loves and reaches for. Few foods appear in as many variations: with cheese, sour cream, potatoes, butter, or cracklings. Each has its own personality, but this cheesy version is one I return to again and again.

These pogácsa are exceptionally tender and airy, and the farmer’s cheese helps them stay soft long after baking. Not that this usually matters—most of the time they disappear the same day they’re made, unless a few are quietly set aside for later.