Traditional Prekmurje snack with added fiber :)
- 20 g of yeast
- 1.5 dl of milk
- 1 teaspoon of sugar
- 250 g smooth flour
- 200 g of sharp flour
- 50 g of grape seed flour
- 2 yolks
- 4 spoons of sour cream
- 50 g lard
- 250 g crackers (ground)
- 1 teaspoon of salt
Crush yeast into lukewarm milk, add sugar and a spoonful of flour. Mix, cover and let rest for 10 minutes.
Sift the flour into a bowl, add salt and make a well in the middle. Put the egg yolk, lard, sour cream and the prepared yeast attachment into the well. Knead everything well, shape it into a ball, cover it and let it rest for 1 hour.
Roll the dough 1 cm thick and sprinkle it with crackers. Then fold the dough 4 times (each side towards the middle). Leave the folded dough to rest for 15 minutes. Then we roll it out again and fold it at least 2 more times. The more times we repeat this process, the more fragile the scones will be.
At the end, roll out the dough 2 cm thick and cut out circles. Place the circles on the baking sheet.
Scramble the egg yolk and two tablespoons of milk and coat the dough with it.
Bake for 20 minutes at 180 °C
Quite a bit of waiting and kneading, but worth it!