Scone with Pork Cracklings (Hungarian)
- 1/4 cup whole milk, heated to 45 deg C
- 1 tsp active dry yeast
- 1/4 tsp sugar
- 2 cups all purpose flour
- 70grams cheese, finely shredded
- 7 tablespoons unsalted butter, softened
- 1/4 cup sour cream
- 300g pork cracklings
- Topping
- 1 egg yolk
- 30grams cheese, finely shredded
- Step 1In a large bowl, combine milk, yeast and sugar. Let mixture stand for 10 minutes.
- Step 2Add flour, cheese, salt, egg, butter and sour cream to yeast mixture. Mix til dough comes together, smooth and not sticky.
- Step 3Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with tip of sharp knife over the top of the dough. Brush with egg yolk. Sprinkle cheese and pork cracklings on top.
- Step 4Cut out rounds with a 1 to 1.5 inch cutter.
- Step 5Arrange circles in rows at 1/4 inch apart on a parchment-lined baking sheet.
- Step 6Put pan in a cold oven, set to 205 deg C and bake for 25 minutes. Until pogacsa are nicely browned on tops and bottoms.
- Step 7Let it cool completely and (optional to store in airtight container).
- *It can be frozen up to 1 month. Thaw and reheat at 100 deg C for 20 minutes.
We can easily buy scones with pork cracklings in any parts of Hungary. In a sense, I don't usually have to make it. It is a relatively easy to make pastry and many people like it. As a snack, tea break snacks, finger food for parties etc. Children loves it. I realised the British/English versions of Scones are usually sweet, while the these Hungarian scones are savoury. My husband prefers the savoury version. The original of this recipe yield 5 dozens. In fact, I got a shock seeing it as it will mean 60 pogacsa-s, and that is really too much. This recipe has its ingredients halved and I've added the pork cracklings which to be honest, it made the whole lot of difference!
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