Tepertős Pogácsa
Hungarian Bacon Scones
Ingredients
Yeast
- 30 g of fresh yeast cake if you are using instant yeast granules, see package for measurement that makes it equal to 30 g of fresh yeast
- 100 ml lukewarm milk
- 1 tsp sugar
Bacon
- turkey bacon half package or all, the more the merrier!
Dough
- 500 g AP flour
- 2 tsp salt or more for a littler saltier flavor!
- 150 g margarine or butter. If you are using salted butter, then no salt, or add a bit if you like salt
- 4-5 tbsp of sour cream
- a pinch of ground white pepper
Instructions
Yeast
- Stir in sugar in milk, crumble in yeast, let stand to bloom
Bacon
- Fry or microwave bacon until crispy, then grind into powder-like
Dough
- Mix all ingredients then pour in yeast, knead
- Let rest 20 mins, covered
Pogacsa/Scones
- Sprinkle working area with flour, roll flat rested dough. Sprinkle evenly with generous amount of ground bacon, pull and fold sides as show on picture, then roll flat to rectangle.
- Place on rectangular baking sheet, let rest for 20 minutes, covered.
- Sprinkle rectangular dough with generous amount of ground bacon, again pull and fold sides, roll flat to rectangle again, and let rest covered for another 20 minutes.
- Repeat this step twice more, using up all ground bacon.
- On last rectangular, slices as shown and cut with round cutter.
- Place scones on baking sheet, brush with yolk.
- Bake on preheated at 390 F for 15 minutes