ReceptnaptárCracklings scones
Crackling pogácsa is a favorite, filling Hungarian bake: soft, layered dough full of crisp, flavorful cracklings. A Sunday pig-slaughter tradition, but made all year round. Folding the crackling and plain doughs together gives the layers.
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Ingredients
Method
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- Rub 100 g of the flour with the ground cracklings and knead into a cracklings mass. Rest in the fridge.
- Knead the remaining 250 g flour, the yeast, salt, egg yolks, rum and enough sour cream into a firm, strudel-dough-like dough. Rest for 20 minutes.
- Roll the dough out on a floured surface to about 1 cm, put the cracklings mass in the middle, and fold it up like an envelope. Roll out again and fold. Repeat three times, resting 15 minutes in between.
- Preheat the oven to 200 °C (180 °C fan). Roll the dough to 1.5 cm, score the top in a crosshatch, and cut with a 5 cm cutter.
- Place on a parchment-lined baking sheet, brush with egg, sprinkle with caraway or salt, and let rise for 20 minutes.
- Bake at 200 °C for 18-22 minutes until golden. Best fresh and warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Grind the cracklings well but do not turn them into a paste.
- Fold cold dough.
- It works without rum, but the rum makes it lighter.
- Good with warm milk or beer.
Frequently asked questions
Can they be frozen?
Yes, raw or baked, for 2 months.
With cheese?
Yes, you can sprinkle grated cheese on top too.
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