Oškvarkové PagáčePork Crackling Biscuits
Layered Slovak savory biscuits made with yeast dough and ground pork cracklings, cut into rounds and baked with caraway.
Prep
1h 45m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 420gAll-Purpose Flour
- 7gActive Dry Yeast
- 220mlWhole Milk (lukewarm)
- 12gWhite Sugar
- 150gSour Cream
- 60gUnsalted Butter (softened)
- 8gSalt
- 1pcsEgg
Filling
- 180gPork Cracklings (finely ground)
Topping
- 1pcsEgg (beaten)
- 6gCaraway Seeds
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Stir the active dry yeast and white sugar into the lukewarm whole milk and let it stand until foamy.
- 02
Mix the all-purpose flour and salt. Add the sour cream, unsalted butter, egg, and yeast mixture, then knead until smooth.
- 03
Cover and let the dough rise until doubled.
- 04
Roll the dough into a rectangle, spread the pork cracklings over it, and fold it in thirds.
- 05
Turn, roll, and fold the dough twice more, resting it briefly between folds to build even layers.
- 06
Roll the dough thickly and cut out rounds. Place them on a lined baking tray and let them rise until slightly puffy.
- 07
Brush with the beaten egg and sprinkle with the caraway seeds.
- 08
Bake at 200°C (400°F) until well risen and golden brown.
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