Puff pastry as they make in continental part of Croatia :). Multiple folding of the pastry with the grease from the cracklings provides in the end puff-pastry scones of recognizable flavour. Even though their preparation takes a while, these small satiating bites are the best right after baking, next to a glass of beer.
1 fresh yeast (40 g/1.4 oz)
1 spoon sugar
100 ml (3.4 fl oz) milk
1 kg (2.20 lb) soft flour
1 spoon salt (16 g)
200 g (7 oz) sour cream
200 ml (6.8 fl oz) milk
400 g (14 oz) greasy cracklings
1 spoon salt
1 spoon black pepper
In 100 ml lukewarm milk crumble the yeast, add 1 spoon flour. Mix briefly and leave on a warm place to rise.
Put the remaining flour in a deep bowl, add salt around the edges, and place eggs and yeast in the middle. Mix the ingredients with an electric mixer, gradually adding remaining amounts of milk and cream until you get soft and smooth pastry (for about 15 minutes). Place it in a floured bowl to a warm place until it doubles in volume (for about an hour).
Grind the cracklings together with salt and pepper into a fine paste.
Roll the pastry into a square. Distribute the crackling paste all over the pastry. Fold the pastry so as to flip the left side to the middle, and then the right side to the middle, and then fold everything once again. Wrap the pastry in a plastic foil and leave in the refrigerator for about 30-45 minutes. Continue to fold the pastry for about 4 more times, and add resting time in the refrigerator as stated.
Roll the pastry to 2–2.5 cm (1 in) thickness. Cut out round shapes, 6 cm (2.4 in) in diameter and place them on a baking pan covered with baking paper. Carve a grid on the scones if you wish with a knife. Let the scones rise for about 20-30 minutes. Before baking coat them with an egg.
Bake in an oven heated at 180˚C (356˚F) for 20 minutes.
Serve the scones as a snack, next to a glass of beer.
2 hours + resting time for the pastry