Pogacsa – Hungarian Pork Crackling Scones

A young boy or young man off to see the world with fresh “pogácsa baked on cinder” in his backpack is a common scene in many Hungarian fables and folk stories.

Pogacsa is a very popular treat in Hungary and Eastern Europe.

These savory scones come in many different varieties and sizes.

This recipe contains bacon bits or pork cracklings which gives this version of pogacsa a nice rich taste.

Pogacsa is best served with goulash soup or eaten as a snack.

Ingredients

1 package (8 grams) of active dry yeast
1/4 cup (60 ml) warm milk
8 tablespoons (113 grams) of unsalted butter, melted
2 large eggs, plus 1 egg, beaten and mixed with 50 ml of cold water for glaze
1/2 cup (120 ml) sour cream
8 bacon slices, fried and finely cut into small bits or 20 oz (250 grams) of pork cracklings
4 – 4 1/2 cups (500 grams) all-purpose flour, plus extra for kneading
1 tsp baking powder
1/2 tsp salt

Directions

*This recipe involves the use of a stand mixer, however, you can also use your hands to knead the dough.

Using the bowl of a stand mixer, dissolve the yeast in ¼ cup of warm milk and let it stand until foamy, about 5 minutes. Combine the melted butter, eggs, sour cream, and bits of bacon or pork cracklings. Mix until incorporated.

In a separate large bowl, sift the flour, baking powder, and salt. Add the flour mixture into the yeast mixture 1 cup at a time while mixing on low speed. Continue kneading the dough until smooth and elastic about 5 -7 minutes. If dough is too sticky, add more flour.

Form the dough into a ball and transfer it to a large bowl. Cover the bowl with a damp cloth and let the dough rise until it doubles in size, about 1 1/2 hours.

Place dough onto a clean floured work surface and punch down. Preheat oven to 400°F (200°C) and line a standard baking sheet with parchment paper.

On a lightly floured surface, roll dough until it is 3-inches thick. Cut into rounds using a cookie cutter and make a criss-cross pattern on top with a sharp knife. Let the scones rest for 30 minutes.

Brush the tops of the scones with the egg mixture.

Bake for approximately 25 minutes until golden brown on top.

Serve warm.