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The Hungarian biscuit that uses crackling is delicious and in Hungary no New Years Eve celebration  is complete without it. The biggest obstacle to making it is getting hold of fresh crackling or the type of pig fat that is necessary for making it. Where I live the only place to obtain pork fat is from an independent butcher who cures his own sausages. Then again, you have to plan and order the pork fat and depending on when the butcher makes his sausages or gets new supplies you may have to wait if, all he has is fifty pounds of solidly frozen pork fat in his freezer. You could luck out, but don’t count on it. It is not possible to make descent crackling from bacon or salted pork. The taste will be very different and the result is simply not worth the effort. If you cannot find crackling where you live, make it from pork fat. Finally I got hold of a little bit of pork fat, not first quality mind you, but after cutting away the membrane layers I had enough pork fat left to make some crackling. The added bonus is I have lovely homemade lard.

4-1/2 cups flour [measured with 1/2 cup sweep method]
1/2 cup homemade lard
salt to taste
2-1/4 tsp dry instant yeast [1 pkg]
2 cups finely chopped crackling
1 egg
1/2 cup white wine
1 cup + 2 Tbsp full fat sour cream
ground pepper to taste
1 egg yolk for brushing

• Make the crackling first. Reserve the melted lard and finely chop the crackling.
• Add 4-1/2 cups of flour to a large mixing bowl.
• Add the lard and rub it into the flour.
• Add the salt and mix it into the flour. Taste it, it should be pleasantly salty.
• Add the dry instant yeast.
• Whisk to combine.
• In a separate bowl, whisk together the egg, the wine and the sour cream.
• Add to the dry ingredients and mix to combine.
• Place dough on a board and kneed smooth. Dough should be pliable and soft.
• Cover and let the dough rest for 30 minutes.
• Roll out dough fairly thin.
• Scatter 1 cup of finely chopped crackling on the top.
• Press the crackling into the dough and fold up like an envelope.
• Cover dough and rest for 20 minutes.
• Repeat procedure, roll out dough again and scatter 1 cup of crackling on the top.
• Press the crackling into the dough.
• Sprinkle with ground pepper. The amount of ground pepper used is up to individual preference.
• Fold up dough like an envelope.
• Cover dough and rest for 20 minutes.
• Line a baking sheet with parchment paper.
• Roll out dough to a 12 by 9 inch rectangle and score the top with a knife. [Do not cut through]
• Cut into rounds with a small biscuit cutter.
• Re roll the dough scraps and cut more rounds.
• Place the biscuits on the prepared baking sheet.
• Spread the tops with the egg yolk.
• Let rest for twenty minutes.
• Meanwhile set the oven to between 400 and 425F.
• Bake the biscuits in the preheated oven until golden.
• These are best on the day they are made.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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