Crackling Scones The Best Recipe For A Hungarian Classic

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 :)

BACON OR CRACKLING SCONES (POGáCSA)

Steps:

• Gently heat the milk in a pan until it is lukewarm, then pour it into a jug and stir in the yeast. Leave it for 15 minutes or so to get working and froth up.
• Meanwhile, heat a heavy-based pan and fry the bacon bits until crisp and golden. Remove them from the pan and leave to cool.
• Sift the flour into a bowl and mix with the baking powder and salt. Stir in the parmesan and caraway seeds.
• Put the butter in a small pan over a gentle heat and allow it to melt until it is just liquid. Take the pan off the heat, stir in the soured cream and add the beaten eggs - make sure the butter isn't too hot or the eggs will scramble. Add the cooled crispy bacon and stir in the yeasty milk.
• Pour the buttery egg and bacon mixture into a large bowl, then add the flour and other dry ingredients, a little at a time, until everything is combined.
• Turn the dough out onto a floured work surface and knead for 5 minutes or so until elastic. You can do this with a mixer and a dough hook if you like. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it in a draught-free place for about an 1½ hours until it has doubled in size.
• Turn the dough out again and knock it back with your knuckles. Dust the dough with flour and roll it out to about 4 cm/1½ in thick. Cut out rounds with a pastry cutter and place them on a sheet of silicone baking parchment on a baking tray. Using a sharp knife, cut a criss-cross pattern on the top of each one, then leave to rest for another 30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Brush the scones with the beaten egg and water to glaze and bake them for 25-30 minutes until golden.
• Eat them warm, split in half and spread with butter. Perfect with beef goulash soup.