Pork crackling buns recipe
- Moderate preparation
- 6 portions
- 0 minutes
For 6 portions
Ingredients
Preparation procedure
-
- Pour the flour onto the work surface or into a bowl. Make a well in the middle and put in the sugar, crumbled yeast and pour over with warm milk.
- When the sponge has formed, mix it into the flour and add 1 tablespoon of lard, softened butter, the whole egg, salt, the remaining milk. Mix until the dough stops sticking to your hands.
- Dust the dough with flour and transfer it to a bowl. Cover with a towel and let it rise.
- Mix the ground cracklings with the remaining fat – if they are not salty enough, season with salt.
- Transfer the risen dough to a floured work surface, roll it out into a thin sheet and spread with 1/3 of the crackling mixture.
- Then fold the dough – fold the bottom and top edges toward the center and the right and left edges toward the center. Turn it over and let rest for 10 minutes. Repeat this process two more times.
- After letting the dough rest for the last time, roll it out to a thickness of approximately 1 – 1,5 cm and cut out individual small buns – you can use a glass or a cutter. On top of the small buns you can imprint the grid of a potato ricer to get a nice lattice pattern.
- Transfer the small buns to a baking sheet lined with baking paper and, while the oven heats up, let them proof on the sheet (15-20 minutes). Bake at 200 degrees until the small buns are golden brown on the surface.
- Let them cool for a moment and serve while still warm.
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