Grammelpogácsa

Ingredients for 3 servings:

• 200 g wheat flour type 550
• 2 eggs
• 60 g crème fraîche
• 10 ml white wine
• 8 g salt
• 15 g fresh yeast
• 30 ml milk, lukewarm
• 1 pinch(s) of sugar
• 125 g cracklings (greaves), finely diced
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

delicious snack, with soup a main meal

Combine the flour and egg in a bowl. Place the crème fraîche, white wine, and salt around the edge to form a well. Add the yeast, milk, and sugar to the well and let it rise for 15 minutes. Fry the cracklings in a small, dry frying pan. Knead the dough thoroughly. While kneading, gradually add the cracklings until the dough is slightly softer than strudel dough. Work the dough thoroughly, slapping it firmly and repeatedly on a floured surface. Roll out three times, kneading vigorously each time, then roll out to about two fingers thick. Cut out the pogácsa with a glass or cookie cutter and score the surface in a lattice pattern with a knife. Place on a baking sheet lined with baking paper and let rest for about 30 minutes. Meanwhile, preheat the oven to 200°C (top/bottom heat). Brush the pogácsa with the remaining egg and bake for 12-15 minutes. For us they are a main course, served with soup.