Hungarian Rolls with Cracklings and Prune Jam
Rolls with Cracklings and Prune Jam. Todd Coleman
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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.

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.

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