View Full Version : as mentioned earlier...hungarian biscuits with cracklings



rhodry69
September 1st, 2006, 06:04 PM
Biscuits With Cracklings (tepertos Pogacsa)


1 Recipe Of Hungarian Tea Biscuits (sos Tea Sutemeny) Dough

1 Cup Ground Pork Cracklings
Tsp Freshly Ground Black Pepper
Tsp Salt
1 Cup Flour


Prepare Dough As For Hungarian Tea Biscuits.

Combine Flour, Cracklings, Salt & Pepper Until The Consistency Of Course Meal. Keep This Mixture As Cold As You Can While Working With It & Refrigerate Until Needed.

Spread Dough With Cracklings & Flour Mixture & Fold As Described In The Hungarian Tea Biscuit Recipes.

Roll Out To -inch Thickness & Score The Dough In A Cross Hatch Pattern At -inch Intervals.

Cut Into 3-inch Rounds With A Cookie Cutter Or Sharp Edged Glass. Brush With Egg Yolk & Bake At 400f Until Golden Brown, Approximately 25 Minutes.

The Cross Hatchings Will Open To Give A Crown Like Appearance.

Best If Served Fresh From The Oven But Are Still Great Cold. (tepertos Pogacsa)


1 Recipe Of Hungarian Tea Biscuits (sos Tea Stamen) Dough

1 Cup Ground Pork Cracklings
Tsp Freshly Ground Black Pepper
Tsp Salt
1 Cup Flour


Prepare Dough As For Hungarian Tea Biscuits.

Combine Flour, Cracklings, Salt & Pepper Until The Consistency Of Course Meal. Keep This Mixture As Cold As You Can While Working With It & Refrigerate Until Needed.

Spread Dough With Cracklings & Flour Mixture & Fold As Described In The Hungarian Tea Biscuit Recipes.

Roll Out To -inch Thickness & Score The Dough In A Cross Hatch Pattern At -inch Intervals.

Cut Into 3-inch Rounds With A Cookie Cutter Or Sharp Edged Glass. Brush With Egg Yolk & Bake At 400f Until Golden Brown, Approximately 25 Minutes.

The Cross Hatchings Will Open To Give A Crown Like Appearance.

Best If Served Fresh From The Oven But Are Still Great Cold.

rhodry69
September 1st, 2006, 06:07 PM
Hungarian Tea Biscuits (sos Tea Sutemeny)


2 2/3 Cup Flour
Cup Warm Water
1 Tsp Dry Yeast
1 Tsp Salt
Cup Sour Cream

1 Cup Flour
1 Cup Lard


Dissolve Yeast In Warm Water & Let It Stand In A Warm Place For 15 -20 Minutes.

In The Meantime, Work The One Cup Of Flour & Lard Together Using A Potato Masher, Food Processor Or Your Fingers Until The Consistency Of A Course Meal. Keep This Mixture As Cold As You Can While Working With It & Refrigerate Until Needed.

Combine Yeast Mixture, Egg Yolks, Salt & Sour Cream. Using An Electric Mixer On Low Setting, Add Flour In Cup Portions Beating For 5 Minutes Between Each Addition. (if You Have A Mixer With A Doug Hook, You Can Continue Until All The Flour Is Absorbed.) Work The Dough For 10 Minutes After The Last Addition. Those With A Regular Mixer Will Have To Work In The Second Half Of The Flour By Hand. (my Grandma Did This All By Hand.) Work The Dough, Kneading Until It Is Smooth & Slightly Glossy.

Roll Out On A Floured Board As Large As It Will Go. Spread Evenly With The Lard/flour Mixture.

It Is Very Important To Fold This Dough Correctly In Order To Get The Desired Taste & Texture.

1. Fold 1/3 Of The Dough From Left To Right.

2 .cover With 1/3 From Right To Left.

3 .repeat Folding 1/3 Of The Now Triple Layer From Top Down.

4. Cover With 1/3 From Bottom Up.

Place Dough Into Lightly Floured Bowl. Cover & Refrigerate For At Least 30 Minutes.

Roll Out Seam Side Down & Fold Up Again With The Exactly Same Sequence. Make Sure You Don’t Turn The Dough Around. Repeat Folding Twice More. You Can Leave The Dough Refrigerated Between Folding For A Day If You Wish.

Roll Out To -inch Thickness & Cut Into 3-inch Rounds. Place On Cookie Sheets, Brush With Egg Yolks, Cheese, Caraway Seeds Or Paprika.

Bake At 400f Until Golden, 25 – 30 Minutes.