Crackling Biscuit

Tepertős Pogácsa

Preparation info

  • 30

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 3 tablespoons milk
  • 1 pound flour
  • 1 envelope of yea


  1. Heat milk till lukewarm. Make a starter dough with the milk, 1 tablespoon of the flour and the yeast. Let the starter rise for 10 minutes.
  2. Mix remaining flour with 1 whole egg, the cracklings, rum, salt, pepper, melted lard and wine. Mix in the starter, and knead well.