Carnival season kicks off: 3 delicious Hungarian snacks for the farsang period – RECIPES

As farsang season kicks off on Epiphany (6 January) and runs until Ash Wednesday, Hungary comes alive with vibrant Carnival traditions. This festive period, marked by masquerade balls, parades, and lively celebrations, is also a time to savour delectable Hungarian snacks. From pogácsa connected to folk superstition to golden fried doughnuts, these treats embody the spirit of indulgence before the Lenten fast. Dive into the rich flavours and unique culinary traditions that make Hungarian snacks an essential part of Carnival festivities.

Pogácsa – the ultimate Hungarian snack

As Mindmegette notes, St Paul’s Day brings a mix of superstition and tradition, with Hungarian snacks like pogácsa taking centre stage. In the past, families baked these savoury pastries with a unique twist: each piece was marked with a goose feather for a family member. According to folklore, a burnt feather signalled ill fortune. Even the geese were part of the day’s customs, as tickling their butts was believed to encourage egg-laying. Here’s how to make pogácsa at home with Nosalty‘s recipe:

Ingredients

• 220 g fine flour
• 220 g bread flour bl80
• 125 g butter (room temperature)
• 1 tsp salt
• 1 egg yolk
• 0.2 l sour cream
• 70 ml milk
• 25 g yeast
• 0.5 tbsp sugar
• 150 g cheese (3 kinds, mixed)

Preparation

1. Warm the milk until it is lukewarm, then add the sugar and yeast. Allow it to activate for 10 minutes.
2. Sift the flours into a mixing bowl, add the salt, and sift again.
3. Add the soft butter and work the mixture together until it resembles breadcrumbs. Then add the egg yolk and sour cream.
4. Add the activated yeast mixture to the bowl and knead until a smooth dough forms.
5. Cover the dough and let it rest for half an hour to rise, then roll it out.
6. Spread soft butter over the top of the rolled-out dough, then sprinkle two-thirds of the grated cheese on top.
7. Roll up the dough like a Swiss roll, then fold both ends towards the centre of the roll.
8. Allow it to rest in this shape for another half an hour, then roll it out again.
9. Continue with folding, resting, and rolling until you feel it has enough layers, as a flakier pastry will yield a more delicious pogácsa.
10. After the final roll-out, cut out pogácsa shapes from the dough. Re-fold any leftover dough and repeat this process until all dough is used.
11. Place the pogácsa on a baking tray and sprinkle the tops with the remaining grated cheese. Bake in a preheated oven at 180°C for 20-25 minutes, or until the cheese is beautifully browned on top.
12. Once baked, remove from the oven and allow to cool slightly before enjoying them fresh, as they are at their best when served warm.