Authentic Hungarian Crackling Scones (Tepertős Pogácsa)
Servings: 8 servings
Calories: 441kcal
Learn how to make authentic Hungarian Crackling Scones (Tepertős Pogácsa). A traditional recipe with a step-by-step tutorial.
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Equipment
- 1 electric food chopper
- 1 stand mixer
- 1 Rolling Pin
Ingredients
For the Dough
- 180 g pork cracklings tepertő, whole
- 500 g all-purpose flour
- 7 g dried yeast one packet
- 1 tablespoon pork lard
- 1 tablespoon salt adjust based on saltiness of cracklings
- 1.5 teaspoon ground pepper freshly ground
- 300 ml sour cream
- 1 pc whole egg room temperature
- 1 pc egg yolk room temperature
For the Topping
- 1 pc whole egg beaten, for egg wash
Instructions
- 1. Prepare the Crackling Paste- Place the whole pork cracklings into an electric chopper. Blend until they form a smooth, uniform paste. Set aside.
- 2. Mix the Dough- In the bowl of a stand mixer fitted with a dough hook, add the flour, salt, pepper, lard, whole egg, egg yolk, sour cream, dried yeast, and the prepared crackling paste.
- 3. Knead and First Rest- Start the mixer on low-medium speed. Knead until the dough is smooth, elastic, and no longer sticks to the sides of the bowl. Place in a clean bowl, cover, and let rest for 30 minutes.
- 4. The Lamination (Folding)- On a lightly floured surface, roll the dough into a 1cm thick rectangle. Fold the top third down and the bottom third up (like a letter). Then fold the sides into the middle to form a square. Cover and rest for 20-30 minutes. Repeat this rolling and folding process 3 times in total.
- 5. Shape and Score- Roll the dough out one last time to a thickness of 2-2.5cm. Using a sharp knife, score a diagonal cross-hatch pattern on the top. Use a 5cm round cutter to cut out the scones (press straight down, do not twist!).
- 6. Final Rise and Egg WashPlace the scones on a baking sheet lined with parchment paper. Brush the tops with the beaten egg (do not let it drip down the sides). Let rest for 20 minutes.
- 7. BakePreheat your oven to 180°C (350°F) Fan. Bake for 15-18 minutes until deep golden brown.
Video
Notes
- Cutter Tip: Never twist the biscuit cutter! Twisting seals the edges and prevents those beautiful flaky layers from rising.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Serving: Best served slightly warm alongside a bowl of Goulash or Bean soup.
Nutrition
Calories: 441kcal | Carbohydrates: 50g | Protein: 22g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 1299mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 0.5mg | Calcium: 56mg | Iron: 3mg
