No. of servings: 32
Ready in: 1 h. 30 min.
|Semi skimmed milk 1,5%||250||ml|
scratchings 12.75 oz (360 g)
Chop half of the pork scratchings, ...
... grind the second half. Heat milk, add fresh yeast, sugar and prepare leaven.
Measure flour in a bowl, add salt (if scratchings are salty, add less salt and the other way round), all the scratchings, egg, egg yolks, melted lard and leaven.
Knead the dough and let it rise.
Then transfer the dough to floured kitchen board.
Split it into halves and form two thick ropes about 25 cm long.
Cut one rope into 16 equal pieces. Shape each piece into a ball.
Place the balls into the baking tin lined with parchment paper in the adequate distance. Press each ball with hand and create crosshatch on the surface of each one.
Let the cakes rise on the baking tin for about 10 minutes, then brush them with beaten egg white and season them with salt.
Bake in preheated oven at 160-340°F (170°C) for 20-25 minutes.
While baking the first batch, process the second half of dough - the second rope.
Once we brush these cakes with egg white, we can sprinkle them with crushed cumin, ...
... and bake them the same way as the first batch.