Crackers or crackers? Scones with crackers are a specialty that hardly anyone has heard of. But there are those who have never made them because they think the preparation process is too complicated. The most beautiful scones with crackers are the real homemade ones - mixed at home.
You can choose which pretzels to put on, and leave out the breadcrumbs.
Scones with crackers in the form of rolls, why not?! Rolls with crackers as well as scones should be made with lard. There is no need to add oil, margarine and similar fats. In the absence of lard, it certainly can, but I advise you to still use lard whenever you can.
The rolls will roll more if they are coated with fat. The same applies to scones. The ingredients are the same as the method of preparation, only the form is different. I used neutral cream because I had it. You can replace it with milk, water, yogurt (but use 2 dl)... Nothing important will change, no matter how fat it is.
ingredients:
- 20 g of fresh yeast
- 2 spoons of sugar
- 4 dl of milk
- 3 dl neutral cream (cooking cream)
- 1 spoon of salt
- 1 tablespoon fat
- 1 kg of white flour, type 400
To coat the dough:
- 300 g cracklings
- 100 g of fat
- 1/2 teaspoon ground pepper
Rolls with crackers, preparation:
- Mix the yeast, sugar and lukewarm milk.
- Wait for the yeast to activate, to foam.
- Pour the flour into the mixing bowl, add salt and mix everything well.
- Make a well, pour yeast and all other ingredients.
- Leave the dough to rise, like any other yeast dough.
- While the dough for the pretzel rolls is rising, prepare the pretzels for the coating - combine the pretzels, oil and pepper.
- Grind in a meat grinder or in a food processor.
(I advise you to grind smaller crackers as well.) - Roll out the dough on a floured surface (about 5 mm thick).
- Spread it with crackling mixture and fold.
- Repeat the folding process until you have used up almost all the crackers (leave 3 tablespoons).
- Leave the dough to rest for a while - about ten minutes.
- Roll it out into as long a rectangle as possible, coat it with the crackling fat mixture you left and cut it into triangles, alternating.
- Twist the rolls.
- Brush the pretzel rolls with beaten egg, sprinkle with seeds and sea salt, if desired.
- Leave them to rest for 15-20 minutes, then bake them in a heated oven at 200-220 degrees until golden brown.
You decide on the shape and appearance yourself.
Kristina Gašpar, blog Domačica za vas >>>
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