Cvarkuse / Pork Crackling Buns
The late days of autumn, more precisely the last days of November, is the time when cracklings appear. This Slavonian delicacy went through all the stages of our growing up, and there were only a few that didn’t like them as kids. Because when it comes to indulgent snacks, only a few can match the satisfying crunch and savory delight of pork cracklings.
Even my nephew, who was super picky with food when he was little, only ate bread and pork cracklings. He used to nibble on them all the time and ate them on every occasion - breakfast, lunch and dinner. He loved them more than chicken nuggets!
So no wonder these are literally my all time favourite buns!
Also known as pork rinds or chicharrones, these delectable treats have been enjoyed across cultures for centuries. The perfect combination of crispy skin and succulent fat, pork cracklings have earned a place as a beloved guilty pleasure for food enthusiasts worldwide.
The origins of pork cracklings can be traced back to ancient times, where cultures discovered the art of transforming pork skin into a mouthwatering delicacy. From the Roman Empire to medieval monasteries, pork cracklings were relished as a coveted culinary creation. As time passed, this humble snack made its way across continents, adapting to local flavors and techniques, becoming an integral part of various cuisines.
And because the pork cracklings are mostly eaten with bread in the Balkans, it was natural to combine them into one, a bun that is pillow-soft and full of layers, with a crunch of savory and flavourful cracklings that is perfect for any occasion. Especially with a pint of good crafted beer!
But no matter what the occasion is or what you pair them with, I know you will love them!
Mix in dry yeast and sugar in the lukewarm milk, then leave for 10 minutes to rise.
Add in the flour, oil and sour cream, then knead into a soft dough. Cover and leave it in a warm place until it doubles in size.
In the meantime grind the pork cracklings in a blender, add melted butter, some salt if they aren't too salty and a pinch of pepper, and combine.
Knead the dough shortly and then on a floured surface roll it to a thickness of 5 mm. Smear half of the cracklings over the dough, then laminate the dough by folding the right and left side of the dough to the middle, so the right and left ends don't fold one over the other. Now do the same for the top and bottom sides, making sure they don't overlap. Now cover them with a kitchen towel and leave for 15 minutes to rise.
Then again on a floured surface roll out the dough and spread the other half of the cracklings and repeat the process with laminating, but now first top and bottom, then left and right. Cover it again and leave for another 15 minutes.
And for the last time roll the dough on a floured surface to thickness of 2 cm, and cut into shapes.
Spread them over a lined baking sheet, brush with egg wash and bake in a preheated oven at 200°C/392°F for 20 minutes.
Cvarkuse / Pork Crackling Buns
Ingredients
Instructions
- Mix in dry yeast and sugar in the lukewarm milk, then leave for 10 minutes to rise.
- Add in the flour, oil and sour cream, then knead into a soft dough. Cover and leave it in a warm place until it doubles in size.
- In the meantime grind the pork cracklings in a blender, add melted butter, some salt if they aren't too salty and a pinch of pepper, and combine.
- Knead the dough shortly and then on a floured surface roll it to a thickness of 5 mm. Smear half of the cracklings over the dough, then laminate the dough by folding the right and left side of the dough to the middle, so the right and left ends don't fold one over the other. Now do the same for the top and bottom sides, making sure they don't overlap. Now cover them with a kitchen towel and leave for 15 minutes to rise.
- Then again on a floured surface roll out the dough and spread the other half of the cracklings and repeat the process with laminating, but now first top and bottom, then left and right. Cover it again and leave for another 15 minutes.
- And for the last time roll the dough on a floured surface to thickness of 2 cm, and cut into shapes.
- Spread them over a lined baking sheet, brush with egg wash and bake in a preheated oven at 200°C for 20 minutes.
