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.

Carnival would not be carnival without doughnuts…

Doughnuts are staples when it comes to Hungarian snacks for the Carnival period. Almost every European nation has its own take on this delicacy, here we share two recipes: a traditional Carnival doughnut and a so-called csöröge doughnut which has a unique shape.

Traditional Carnival doughnut

Ingredients

• 500 g fine flour
• 25 g fresh yeast
• 1 tbsp sugar
• 1 tbsp rum
• 350 ml milk
• 1 egg
• 750 g lard

Preparation

1. Pour 100ml of milk into a saucepan and gently warm it. Dissolve the sugar in the warm milk and crumble in the yeast.
2. Once the yeast has activated, add it to the flour in a mixing bowl.
3. Add the remaining milk, the egg, and the rum to the flour mixture. Using a wooden spoon, begin mixing and knead for about 10 minutes until you achieve a smooth, elastic dough that is slightly bubbly.
4. Sprinkle a little flour on top of the dough, cover it with a cloth, and leave it in a warm place to rise until it has doubled in size.
5. Once risen, turn the dough out onto a floured surface and roll it out to a thickness of 2-3cm. Use a cutter to shape the doughnuts. Gather any scraps of dough, knead them together, and cut out more doughnuts.
6. Cover the shaped doughnuts again and let them rise in the warm place for another half hour.
7. Heat some lard in a deep pan until hot. Carefully place the doughnuts into the hot lard with the side that was on the work surface facing downwards. After 2-3 minutes, when they are nicely golden brown on the bottom, flip them over (if you’ve done everything right and your pan is deep enough, they may turn themselves over when touched).
8. Remove them from the oil and drain on kitchen paper. Serve warm with your jam of choice.

Csöröge doughnut

Ingredients

• 450g plain flour
• 4 eggs
• 3 tablespoons milk
• 2 tablespoons rum
• 2 tablespoons sugar
• 1 pinch of salt
• 500ml sunflower oil

Preparation

1. Crack the eggs into a deep bowl, then add the flour, salt, milk, sugar, and rum.
2. Knead the mixture for about 10 minutes. You will end up with a rather sticky, soft dough, but there’s no need to worry; this is how it should be.
3. Cover the dough and let it rest for 30 minutes.
4. Once rested, roll the dough out on a well-floured surface to a thickness of 1-2mm. Use a pastry cutter to cut out diamond shapes. For the larger pieces, you can also make a small incision in the centre.
5. Place the shapes into hot oil and fry for about 2 minutes on each side until crispy.
6. While still warm, dust with icing sugar. They are best enjoyed warm!

Read also:

• Quirky Hungarian Carnival traditions and customs
• Hungarian Busó Mask Carnival at Delhi, India

Featured image: depositphotos.com