These bannocks are perfectly soft inside and crisp from outside. When preparing the dough, it is important that the ingredients are not cold because this dough needs warm environment, so it is not only the ingredients, it is good that the room in which it is done is warm.
Ingredients:
1. Grind cracklings.
2. In a small bowl, put yeast, add sugar and a little warm milk. Mix and leave for 10 minutes at room temperature to activate.
3. Add salt in flour, add pepper, stir and make a hole in the middle. Add yeast, egg, fat and the rest of the warm milk.
4. Knead soft and smooth dough and leave it covered for 10 minutes, stir lightly and leave it covered for another 30-40 minutes in a warm place to grow.
5. When dough has grown, transfer the dough on floured work surface and stretch a thin crust. Align 1/3 of the ground cracklings on half crust and fold it as an envelope.
6. After 10 min, roll out the dough again in a thin crust, add another third of the minced cracklings and then fold again. Now repeat this procedure again, add the rest of the cracklings, fold and stretch a crust to about 1.5 cm thickness.
7. Take out circular forms with a glass, put them on a baking tray covered with a baking sheet. To avoid too much excess dough, you can cut the crust into triangles or squares. Stir the egg, add a spoon of water, and coat the bannocks (if desired, salt them slightly). Sprinkle caraway seed on top if wanted. Bake for 20-30 minutes at 180-200 ° C or until golden.
- 500 g of smooth flour
- 1 cube (40 g) of fresh yeast
- 1 teaspoon of sugar
- 300 ml of warm milk
- 1.5 tsp salt
- ½ - 1 teaspoons of freshly ground pepper
- 1 egg
- 1 teaspoon of fat (pork, lard)
- 250 g of ground cracklings
- egg and spoon of water (for coating)
1. Grind cracklings.
2. In a small bowl, put yeast, add sugar and a little warm milk. Mix and leave for 10 minutes at room temperature to activate.
3. Add salt in flour, add pepper, stir and make a hole in the middle. Add yeast, egg, fat and the rest of the warm milk.
4. Knead soft and smooth dough and leave it covered for 10 minutes, stir lightly and leave it covered for another 30-40 minutes in a warm place to grow.
5. When dough has grown, transfer the dough on floured work surface and stretch a thin crust. Align 1/3 of the ground cracklings on half crust and fold it as an envelope.
6. After 10 min, roll out the dough again in a thin crust, add another third of the minced cracklings and then fold again. Now repeat this procedure again, add the rest of the cracklings, fold and stretch a crust to about 1.5 cm thickness.
7. Take out circular forms with a glass, put them on a baking tray covered with a baking sheet. To avoid too much excess dough, you can cut the crust into triangles or squares. Stir the egg, add a spoon of water, and coat the bannocks (if desired, salt them slightly). Sprinkle caraway seed on top if wanted. Bake for 20-30 minutes at 180-200 ° C or until golden.
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