Buns with cracklings will appeal to everyone. Due to the fat, the dough is crumbly and dry, and not soft and rubbery. The buns are slightly hard, do not regain their shape after pressing, do not stale for a long time. They go well with cabbage soup or just coffee.
It is necessary
- - egg - 1 piece;
- - sugar - 1 tsp;
- - salt - 2/3 tsp;
- - melted bacon - 5 tbsp;
- - flour - 1/4 cup;
- - dry yeast - 2/3 tsp;
- - brisket or bacon - 400 g.
Instructions
Step 1
Finely chop the brisket or bacon with thin layers. Season with salt and sauté until crispy golden cracklings. You can use a stove or microwave for this. Remove the greaves from the bacon.
Step 2
Dissolve sugar and yeast in 0.5 cups of warm water. Mix the mixture well. Combine flour, lard, egg, salt and yeast water. Knead the dough and add the greaves to the finished dough.
Step 3
Form small balls. Place them on a greased baking sheet and allow a little distance. The buns should at least double in size.
Step 4
Bake in an oven preheated to 200oC until cooked through. Grease the finished buns with cracklings with margarine or butter on top. Place in a bowl with paper towels. Cover the top with a towel.
