Pumpkin Seed Flour Biscuits (Pogácsa)

Ingredients:

- 150 g pumpkin seed flour
- 500 g flour
- 1 tsp salt
- 250 g margarine
- 200 g sour cream
- 50 ml milk
- 1 egg + 1 egg for brushing
- 20 g yeast
- 4–5 tbsp lard
- 1 handful of pumpkin seeds for topping

Preparation:

Mix the flours and salt in a bowl, then crumble in the margarine and yeast. Add the egg and sour cream, and begin kneading. Gradually add enough milk to form a springy dough. Knead for a few minutes until smooth. Roll out thinly.

Spread 2–3 tablespoons of lard over the left half of the dough. Fold it over from the right. Spread more lard over the top half, then fold from the bottom. Gently press together, wrap in plastic wrap, and refrigerate for 2–3 hours.

After this, roll out the dough once every hour, folding it into thirds each time. Repeat this four times, turning the dough a quarter turn before each roll-out. After the final fold, wrap in plastic and let rest in the fridge for 8–10 hours (ideally, knead in the morning, fold during the day, and rest overnight).

Once the dough has risen slightly, roll it out to finger thickness. Lightly score the surface with a knife and cut out rounds using your favorite biscuit cutter. Place them on a parchment-lined baking tray. Brush the tops with beaten egg and decorate with pumpkin seeds.

Bake at 190°C for 8–10 minutes until golden.

Thanks to Városi Konyha for the recipe!