Crackling Biscuits (Pogácsa)
Christmas Recipes Appetizers Dough Hungarian
I remembered the delicious biscuits I ate during a vacation at Lake Balaton, and since I had fresh cracklings I decided to try making them myself to see if I could pull it off. I took the recipe from here and I definitely won't change it.
Ingredients
350 g flour
130 ml warm milk
50 ml oil (I used olive oil)
1 teaspoon sugar
1 1/2 teaspoons salt
20 g fresh yeast
1 egg yolk
Crackling paste
250 g pork cracklings
1 1/2 teaspoons pepper
1 teaspoon salt
1/2 teaspoon ground caraway
For topping
the egg white
coarse salt, pepper
caraway seeds
Portions: 32 pieces (4 and 5 cm diameter)
How to prepare crackling biscuits (pogácsa)
- Knead the dough ingredients well and then let rise for about an hour. I made it in my bread machine, putting the liquids first, then flour and salt, and on top the sugar and yeast. The dough turns out very well, elastic and easy to roll, you don't need to use extra flour.
- Meanwhile, while the dough rises, I put the cracklings in the food processor (or meat grinder) and made them into a paste. In the coffee grinder I put the pepper, salt, and caraway and ground them together -> this is because I used whole spices, not pre-ground. I mixed the crackling paste with the obtained spice mix.
- I rolled out the dough 1 cm thick and spread it with 1/3 of the paste. I folded the sheet. I repeated the operation 3 times. At the end, roll out the sheet to 1 cm and cut out the biscuits with a 4 cm diameter glass or other shapes you want.
- Place the biscuits on a tray and let rise for another 15 minutes. Then brush with egg white lightly beaten with a fork and sprinkle spices on top.
- Put the tray in the preheated oven at 220°C and bake until golden (took about 25 minutes).
Biscuit dough
Crackling paste spread on dough
Crackling paste
Cutting out the biscuits
Decorating the biscuits
Crackling Biscuits (Pogácsa)
