Tepertős Pogacsa (Rolls with Cracklings and Prune Jam)

Hungarian Rolls with Cracklings and Prune Jam

Rolls with Cracklings and Prune Jam

A blend of rendered pork fat and cracklings adds a smoky depth to flaky, yeast-risen rolls filled with a thick prune jam called lekvár.Todd Coleman

A blend of rendered pork fat and cracklings adds a smoky depth to flaky, yeast-risen rolls filled with a thick prune jam called lekvar. This recipe from Hungarian home cook Edit Szabo Gezane first appeared in our October 2013 issue with the article Rhapsody in Red.

Tepertős Pogacsa (Rolls with Cracklings and Prune Jam)
In this recipe from Hungarian home cook Edit Szabo Gezane, rolls are enriched with lard and pork cracklings and filled with a thick prune jam called <em>lekvar</em>.
Yield: makes 20 Rolls

Ingredients

  • 3 tbsp. milk, heated to 115°, plus 3/4 cup
  • 2 (1/4-oz.) packages active dry yeast
  • 3 14 cups flour, plus more for dusting
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 12 cups minced pork cracklings
  • 8 tbsp. lard, melted, plus more for greasing
  • 1 tbsp. light rum
  • 4 eggs, lightly beaten, plus 1 yolk
  • 12 cup prune lekvár or prune jam
  • 14 cup boiling water

Instructions

  1. Combine 3 tbsp. milk and the yeast in a bowl; let sit until foamy, about 10 minutes. In a large bowl, whisk together flour, salt, and pepper. Add yeast mixture, remaining milk, and the cracklings, lard, rum, and beaten eggs; stir until dough comes together. Knead in bowl until smooth, about 2 minutes. Cover dough loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.
  2. Grease a 9" x 13" baking dish with lard; set aside. Stir prune lekvár and boiling water together in a bowl. On a heavily floured surface, roll dough into a 14" x 17" rectangle about ¼" thick. Spread evenly with lekvár mixture, leaving a ½" border; fold dough in half lengthwise. Cut dough into eighteen 2"-square rolls. Transfer to greased dish; cover loosely with plastic wrap, and set in a warm place until doubled in size, about 1 hour.
  3. Heat oven to 350°. Stir egg yolk and 1 tsp. water together in a bowl. Brush tops of rolls lightly with egg yolk mixture; bake until golden brown and cooked through, about 30 minutes.