ReceptnaptárYeasted pork crackling scones (tepertős pogácsa)
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Ingredients
Method
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- Dissolve the sugar and yeast in the lukewarm milk and leave for 10 minutes to activate until frothy.
- In a bowl, rub half the flour together with the minced crackling until evenly crumbly.
- Add the activated yeasty milk, the rest of the flour and the salt, then bring together with light movements - don't knead for too long.
- Roll the dough out on a floured surface to about 2 cm thick.
- Cut out scones with a cutter and lightly score a criss-cross pattern on top with a sharp knife.
- Put them on a baking tray, cover and leave to rise in a warm place for 30-40 minutes until noticeably risen.
- Brush the tops with beaten egg.
- Bake in a preheated oven at 200 °C for 20-25 minutes until golden brown.
- Serve warm or lukewarm.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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