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Töpörtyűs Pogácsa

Crackling Scones

This recipe comes from Hungarian Cuisine by József Venesz. Pogácsa is the ubiquitous Hungarian snack, and comes in many varieties such as crackling, potato, cheese, cabbage, butter and pumpkin seed.

15 grams (0.5 ounce) élesztő
150 milliliters (0.25 pint) sour cream
275 grams (10 ounces) flour
75 grams (3 ounces) pork tepertő
100 grams (4 ounces) lard
2 eggs
1 small teaspoon salt

“Dissolve the yeast in the sour cream,” writes Venesz. “Then mix the flour, chopped cracklings, lard, eggs, and the yeast mixture and knead into a soft dough. Roll out on a pastry board, three times folding the dough up each time. Roll out again about two centimeters (one inch) thick. Score a criss-cross pattern on top with a sharp knife, cut out the scones, place them on a baking tin and let them rise for about one to 1.5 hours. Brush with some of the beaten eggs left and bake in a hot oven. Serve hot.”

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