Pogácsa

Method

Rub the cold butter into the flour until breadcrumb texture forms. Make a well in the centre, add the soured cream, egg yolks, salt, caraway seeds and paprika, then mix gently until a dough forms without overworking. Chill for at least 30 minutes. Roll out the dough between two sheets of baking parchment to about 8mm thickness. Cut into 5cm squares using a sharp knife, place on lined baking trays, then brush with beaten egg white and sprinkle with coarse sea salt. Bake at 180°C for 15-18 minutes until golden brown and crisp. Cool on a wire rack before serving warm or at room temperature.