Sabine
Hi there - Hungarian Klara here. Happy to help.
Just editing my cookbook - so I can pass along one of the greats for you.
It's spelled Pogácsa (pogaw cha)
CRACKLING BISCUITS - FLAKEY SCONES
Tepértös Pogácsa
Hungarians love pork Tepértös Pogácsa made from pork cracklings. Pogácsa loosely translates into pompom, a reference to their cross-hatched tops. The distinct flakiness comes from the lard. The dough is folded like puff pastry and not allowed to rise. These scones or biscuits are irresistible with that salty added crunch and flavour from the pork crackling. The recipe below is by far the flakiest, melt-in-your mouth crackling biscuits that were ever printed in a recipe book.
½ cup milk, lukewarm
3 pkg yeast
1 tbsp sugar
4½ cups flour
1½ tsp pepper
2 tsp salt
½ cup milk, lukewarm
1¼ cup Crisco
¾ lb porl crackling, chopped
1¼ cup sour cream
2 egg yolks
1½ tsp baking powder
Proof yeast with warm milk and sugar. Mix flour and pepper together. Mix salt with lukewarm milk. Add crackling & shortening to flour. Add all liquid: mix together sour cream, milk and yeast and egg yolks. Work together, let rest 20 minutes.
Roll out on lightly floured board. Cut with criss-cross pattern – diagonally. Cut into 2” diameter rounds using cookie cutter or water glass. Roll rounds slightly with floured hands to form chubby towers. Brush with beaten egg, then bake in oven at 400°F for 10 min then 350°F for 10 min. Be sure to try a few warm out of the oven – they just melt in your mouth!
More at our website -
www.dreammachine.biz - Our cookbook just released in Jan 06 - called Helen's Hungarian Heritage Recipes - also on Ebay.
Cia
Klárá