Bacon Or Crackling Scones Pogácsa Food

CRACKLING SCONES - THE BEST RECIPE FOR A HUNGARIAN CLASSIC

Steps:

• In lukewarm milk dissolve the yeasts with a half teaspoon of sugar. Sift the flour into a bowl add the egg yolk, sour cream, salt and activated yeasts, and knead into a smooth and firm dough.
• On a floured surface roll out the dough into a 5mm thin rectangle. Smear the butter on top of the dough and spread the ground cracklings evenly. Fold up the dough and cover with a kitchen towel. Let it rest for 30 minutes.
• After 30 minutes roll the dough out again into 5mm rectangle and fold. Repeat this step at least 2 more times.
• Once you folded the dough at least 3 times, roll it out to the 1,5cm thin dough and cut out a circle shape scones. For cutting, I used a metal ring.
• Place the scones on a baking sheet, smear with beaten egg white and sprinkle with cumin seeds and sea salt flakes.
• Bake in a preheated oven at 220°C for about 20 minutes.
• Crackling scones taste the best with a cold beer :) Enjoy :)

POGACSA (HUNGARIAN CHEESE BISCUITS)

Steps:

• In a large bowl, combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes.
• Add flour, cheese, salt, eggs, butter, and sour cream to the yeast mixture. Using an electric mixer, mix on low speed until dough comes together. Beat on medium speed 1 to 2 minutes. The dough should be smooth and not sticky.
• Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Sprinkle cheese on top, and cut out rounds with a 1 to 1 1/2 inch cutter.
• Arrange circles in rows on a parchment-lined baking sheet, about 1/4 inch apart. Put pan in a cold oven and set temperature to 400 degrees F. Bake about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight.
• Pogacsa may also be frozen up to 1 month. Thaw and reheat at 225 degrees F for 20 minutes.