Pagáče (Pagache) with Cracklings
12 servings Pagáče (Pagache) with Cracklings, the yeasty biscuit buns that are the pride of Slovakia, are essentially little pockets of heaven. These delightful rounds have their roots in a Turkish treat called "pogaca," and they've charmed their way into the hearts of folks in Serbia and Croatia, too - that's where the Slovakian name comes from. The secret to their flaky, layered goodness is laminating the dough, often with crispy cracklings, although cheese is a tasty option as well. If you're feeling adventurous, you can even make the pork cracklings from scratch (or take the easy route and buy them). Trust me, your taste buds will thank you. Read more Note: Sg. pagáč , pl. pagáče Read less x saved Tom the Chef Founder October 13, 2024 45 min.2 h 30m.2/5 45 min. 2 h 30m. 2/5 Ingredients: Leaven: ¼ cup of bread flour (or all-pourpose)1 TBSP of confectioners’ sugar2 TSP of active dry yeasts½ cup of lukewarm milk (about 90 to 100°F) ¼ cup of bread flour (or all-pourpose) 1 TBSP of confectioners’ sugar 2 TSP of active dry yeasts ½ cup of lukewarm milk (about 90 to 100°F) Dough: 2 ½ cups of bread flour (or all-pourpose) Extra flour for flouring surface½ TSP of whole caraway seeds½ TSP of salt½ TSP of ground pepper½ stick of unsalted butter - room temperature (4 TBSP)1 egg½ cup of lukewarm milk (about 90 to 100°F) 2 ½ cups of bread flour (or all-pourpose) Extra flour for flouring surface ½ TSP of whole caraway seeds ½ TSP of salt ½ TSP of ground pepper ½ stick of unsalted butter - room temperature (4 TBSP) 1 egg ½ cup of lukewarm milk (about 90 to 100°F) Filling: 1 - 2 cups of pork cracklings (škvarky) (store-bought or recipe here, adjust if needed) 1 - 2 cups of pork cracklings (škvarky) (store-bought or recipe here, adjust if needed) Tools: 1x Measuring Cups1x Measuring Spoons2x Small Mixing Bowl (about 1 QT)2x French Whisk1x Kitchen Mixer with Hook Attachment (or large mixing bowl)1x Plate (or plastic wrap)1x Bowl Scraper or Silicone Spatula1x Food Processor or Blender1x Rolling Pin1x 2” Round Cookie Cutter (or glass)1x Silicone Brush2x Baking Sheet with Parchment Paper or Silicone Matt 1x Measuring Cups 1x Measuring Spoons 2x Small Mixing Bowl (about 1 QT) 2x French Whisk 1x Kitchen Mixer with Hook Attachment (or large mixing bowl) 1x Plate (or plastic wrap) 1x Bowl Scraper or Silicone Spatula 1x Food Processor or Blender 1x Rolling Pin 1x 2” Round Cookie Cutter (or glass) 1x Silicone Brush 2x Baking Sheet with Parchment Paper or Silicone Matt Directions: 1. Leaven: Let’s start the preparation of Pagáče (Pagache) with Cracklings by preparing the leaven. 1.1. Place into a medium mixing bowl: ¼ cup of bread flour 1 TBSP of confectioners’ sugar 2 TSP of active dry yeasts ½ cup of lukewarm milk Thoroughly stir with a whisk until fully combined (about 30 seconds). 1.2. Cover with plastic wrap or plate. 1.3. Set aside until it doubles in volume (about 15 – 30 minutes). 2. Dough: 2.1. Place into a kitchen mixer with a hook attachment: 2 ½ cups of bread flour ½ TSP of whole caraway seeds ½ TSP of salt ½ TSP of ground pepper And shortly hand stir with a whisk. 2.2. Add: ½ stick of very soft butter 1 egg ½ cup of lukewarm milk Leaven from step 1 Knead at a slow speed until all ingredients are partially combined. 2.3. Then increase the speed to medium-high and knead until nicely combined (about 1- 2 minutes). Note: The final dough is slightly sticky and can partially stick to the bottom of the bowl. Use a bowl scraper to release it from the hook and the bottom of the bowl. 3. Rising the Dough: 3.1. Remove the mixing bowl from the mixer and cover it with plastic wrap or plate. 3.2. Let it rise in a warm place until it has approximately doubled in size (about 1 – 2 hours). 4. Pork Cracklings Preparation: 4.1. Prepare cracklings according to the recipe or use store-bought. 4.2. Then let pork cracklings fully cool or remove from the refrigerator. 4.3. Place 1 – 2 cups of pork cracklings into the kitchen food processor and process them into a paste. 4.4. Place aside for the later steps. 5. Laminate Pagáče Dough Phase I: Note: Work on a lightly floured surface. 5.1. Using a rolling pin, roll it into a square shape (it can be partially round) until you reach the desired thickness of about 1/4 inch. 5.2. Spread the crackling paste evenly over the entire surface of the dough. 5.3. Fold the dough into thirds – bring one-third over the middle third, then fold the second third over the first. 5.4. From the other side, fold it again into thirds the same way. 5.5. Cover with a kitchen towel and let it rest for about 15 minutes. 6. Laminate Pagáče Dough Phase II: Note: Work on a lightly floured surface. 6.1. Using a rolling pin, roll it into a square shape (it can be partially round) until you reach the desired thickness of about 1/2 inch. 6.2. Fold the dough into thirds – bring one-third over the middle third, then fold the second third over the first. Important: Do not fold further in this step. 6.3. Cover with a kitchen towel and let it rest for about 15 minutes. 7. Form and Proof Pagáče Pagache with Cracklings: 7.1. Using a rolling pin, roll it into a desired thickness of about 1/2 inch. 7.2. Using a cookie cutter, cut out individual pagáče and place them directly on the baking sheet. Tips: It’s best to use a round cookie cutter with a diameter of about 2 inches, but you can experiment with other sizes too. If you don’t have a round cookie cutter, use a glass, preferably with thin walls. After you cut all the round shapes, place the remaining unused dough on the baking sheet – it won’t be as pretty as the round pagáče, but it will taste equally delicious and give you a nice snack before serving the pagáče. It’s best to use a round cookie cutter with a diameter of about 2 inches, but you can experiment with other sizes too. If you don’t have a round cookie cutter, use a glass, preferably with thin walls. After you cut all the round shapes, place the remaining unused dough on the baking sheet – it won’t be as pretty as the round pagáče, but it will taste equally delicious and give you a nice snack before serving the pagáče. 7.3. Place the baking sheet aside and let the pagáče proof (rest) for about 15 minutes at room temperature. 8. Final Preparation & Baking: 8.1. Set oven to preheat to 350°F. 8.2. Crack one egg into the mixing bowl and then whisk thoroughly. 8.3. Brush all pagáče with the whisked egg and gently sprinkle with salt crystals and caraway. Important: If you plan to not each pagáče soon after baking (within about 8 – 10 hours), consider skipping the salt crystals since they will eventually start melting and could soak the pagáče. 8.4. Bake in a preheated oven until they are fully baked and turned to a nice golden color (about 10 – 15 minutes). 8.5. Remove from the oven and let fully or partially cool (yes, pagáče can also be served warm!). About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.