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Scratchings pagatsch muffins

Scratchings pagatsch muffins

    

Favorite scratchings pagatsch easy to prepare, without folding, spreading and cutting out.

Cook

No. of servings

20

Ready in

1 h. 30 min.

Difficulty

medium

 

Categories:  Apetizers  

 

all-purpose flour / plain flour12.25oz350grams
all-purpose flour / plain flour-
chicken egg3pcs3pieces
fresh yeast1.5oz40grams
pork lard-
salt2tsp2teaspoon
scratchings8.75oz250grams
semi skimmed milk 1,5%3.25tbsp50milliliters
sour cream (fat 14-18%)7oz200grams
sugar granulated0.5tsp½teaspoon

1. 

semi skimmed milk 1,5% 3.25 tbsp (50 ml)  sugar granulated 0.5 tsp  fresh yeast 1.5 oz (40 g)

Crumble fresh yeast into warm milk with sugar. Prepare leaven.

2. 

all-purpose flour / plain flour 12.25 oz (350 g)  sour cream (fat 14-18%) 7 oz (200 g)  chicken egg 2 pcs  salt 2 tsp

Add sour cream, eggs, salt into the measured flour and pour leaven in. Knead a semi-soft dough and let it rise covered for 20 minutes.

3. 

scratchings 8.75 oz (250 g)

Use an electric blender to mix half of the scratchings, chop the second half finely. Pour them into the dough and knead well.

4. 

all-purpose flour / plain flour

Sprinkle the dough with flour, cover it and let it rise for the next 20 minutes.

5. 

Knead the dough again and use an ice cream ladle dipped in water and ladle the dough out ...

6. 

pork lard

... place the scoops of dough into the greased muffin forms. Dip the ladle in water before each use, if needed.

7. 

chicken egg 1 pc

Brush pagatsch with beaten egg and let them rest in the forms for 20 minutes.

8. 

We can sprinkle the surface with sesame, coarse salt or crushed cumin.

9. 

Bake in preheated oven at 355°F (180°C) 20 minutes.

Bon appetit!

 

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