Töpörtyűs Pogácsa
Töpörtyűs pogácsa is a traditional Hungarian savory pastry that has been made in rural kitchens for centuries. The rich, salty flavor of the töpörtyű (pork cracklings) and the pogácsa's tender, flaky dough create a perfect harmony. In the old days, it was often baked during pig slaughtering season, when fresh cracklings were plentiful. Today, it is still a popular delicacy that perfectly complements a hearty soup or a friendly gathering. The crispy on the outside, soft on the inside texture makes it an excellent choice for any occasion.
Ingredients for this recipe
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Preparation Steps
1
Activate the yeast: In lukewarm milk, stir in the sugar and yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, combine the flour and salt. Rub in the butter with your fingertips until the mixture resembles coarse crumbs.
3
Finely chop or grind the töpörtyű (pork cracklings) and add it to the flour mixture.
4
Add the sour cream, egg, and activated yeast to the bowl. Mix well to form a dough.
5
On a lightly floured surface, roll out the dough to about ¾ inch (2 cm) thickness. Fold the dough in thirds (like a letter) three times to create flaky layers.
6
Cover with a kitchen towel and let rest for 30 minutes to allow the dough to rise slightly.
7
Roll out the dough again to about ¾ inch (2 cm) thickness. Use a round cookie cutter to cut out the pogácsa shapes.
8
Place the pogácsa on a baking sheet lined with parchment paper and brush the tops with beaten egg.
9
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown.
10
Let cool slightly before serving. Enjoy them fresh, with a crispy exterior and tender, flaky interior.
