Description[]
Crackling bread
Ingredients[]
- 1 cake yeast
- 3 tablespoons warm water
- 1 tablespoon sugar
- 60 dag flour
- 1 tablespoon salt
- 3 tablespoons sugar
- 20 dag oleo
- 2 dl warm milk
- 2 whole eggs, beaten
Filling[]
- 1 kg cracklings or pork trimmings cut in 1 cm cubes
- 1 tablespoon sour cream
- 3 tablespoons sugar
- dash of cinnamon
- 3 eggs
Directions[]
- Dissolve yeast and sugar and warm water and set in warm place until foamy.
- Sift flour, salt and sugar.
- Ass oleo, the warm milk and yeast mixture.
- Mix and finally add the slightly beaten eggs and mix again.
- Make dough.
- Cover with a cloth and set aside to rise for 30 minutes.
- Take out of the bowl and knead on floured board for 10 minutes.
- Divide into three balls.
- Place each of them in a greased bowl.
- Cover with cloth and let rise in warm place until double in bulk.
- Take crackling or pork trimming and fry until golden brown.
- Drain off clear fat but leave enough fat to cover bottom of pan.
- Beat eggs slightly and add sour cream, sugar and of cinnamon.
- Proceed to roll out each ball of dough, one at a time, on a lightly floured cloth to 2 cm thickness.
- Spread egg mixture over entire rolled dough.
- Over this spread the fried cracklings and roll as a jelly roll.
- Place each roll into a well greased pan and set aside to rise for 45 minutes.
- Bake in oven for 70 minutes.
- Best served warm.