Scones with cracklings
Pogăci with cracklings - a traditional delight, perfect for any occasion! This pogăci recipe is simple but delivers a spectacular result: intense flavor, flaky texture, and an aroma that will captivate you. Whether you serve them as an appetizer or as a snack alongside a glass of red wine, these pogăci with cracklings will surely please everyone. Come discover step by step how to prepare them!
Total time: 2 hours
Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 20-25 minutes
Number of servings: 20-25 pogăci
Ingredients for the pogăci dough:
- 500 g type 000 flour
- 25 g fresh yeast
- 1 egg
- 2 tablespoons cold lard
- 200 ml warm milk
- 1 teaspoon sugar
- 1 teaspoon salt
For the crackling paste:
- 250 g cracklings
- Salt and pepper to taste
For finishing:
- 1 beaten egg
- Poppy seeds, sesame, or cumin for decoration
Preparation:
1. Preparing the starter: In a small bowl, add the yeast, 1 teaspoon of sugar, a little warm milk, and 2 tablespoons of flour. Mix well until you get a smooth paste. Cover with a towel and let it sit in a warm place for about 15-20 minutes, until bubbles appear on the surface. This step is essential to activate the yeast.
2. Preparing the dough: In a large bowl, place the flour and cold lard. Rub them together with your fingertips until you achieve a sandy texture. This will help create a flaky texture. Make a well in the center of the flour and add the risen starter, warm milk, and beaten egg. Knead the dough until it becomes smooth and elastic, about 10 minutes.
3. Rising the dough: Cover the bowl with a clean towel and let it rise at room temperature for about 1 hour, or until it doubles in size. This step is crucial for fluffy pogăci.
4. Preparing the crackling paste: In a food processor, grind the cracklings until they become a fine paste. Add salt and pepper to taste. You can adjust the spices according to your preferences, but don't overdo it with salt, as the cracklings are already salty.
5. Shaping the pogăci: On a floured work surface, turn out the risen dough and roll it into a rectangle about 8 mm thick. Spread the crackling paste evenly over the surface. Then fold the side edges towards the center, and then fold the dough in half. Cover it and let it chill in the fridge for 20-30 minutes.
6. Folding the dough: After this time, roll out the dough again, but this time fold it into thirds. Put it back in the fridge for another 30 minutes. This folding process will create fine layers, making the pogăci flakier.
7. Final shaping: After the second resting period, roll out the dough into a rectangle about 5-7 mm thick. Use a special cutter or a glass to cut out the pogăci. Place them on a baking tray lined with parchment paper, leaving space between them, and let them rise at room temperature for 20-30 minutes.
8. Baking: Preheat the oven to 180°C. Brush each pogăci with the beaten egg, being careful not to cover the edges to avoid uneven rising. Sprinkle with poppy seeds, sesame, or cumin, as preferred. Bake the pogăci for 20-25 minutes or until golden and crispy.
Serving suggestion: Serve the pogăci warm, alongside a glass of red wine, for an unforgettable culinary experience.
Possible variations: You can add herbs to the crackling paste, such as dill or parsley, for added flavor. Instead of cracklings, you can use sheep cheese for a vegetarian version.
These pogăci with cracklings are more than just a simple appetizer; they are a celebration of culinary traditions and a wonderful way to bring joy around the table. Enjoy!
Ingredients: Dough for pogacsa: -500 g flour -25 g fresh yeast -1 egg -2 tablespoons cold lard -200 ml warm milk -1 teaspoon sugar -1 teaspoon salt For the cracklings paste: -250 g cracklings -salt, pepper For finishing: -1 beaten egg -poppy seeds, sesame, cumin
