Homemade cracklings pastries that always turn out right: The secret is soft, flavorful dough

The aroma of freshly baked cracklings pastries is closely tied to home cooking and recipes passed down through generations. These savory pastries come out browned on the outside, soft inside and full of flavor.

The recipe, shared by food blogger @biljina.kuhinja.tv, uses 500 grams of plain flour, 250 grams of ground pork cracklings, one egg, 20 grams of fresh yeast, a teaspoon of sugar, 250 milliliters of milk, 100 grams of lard, salt and a pinch of pepper.

To prepare the dough, activate the yeast in some warm milk with the sugar and a teaspoon of flour. Mix it with the remaining ingredients and knead until the dough becomes smooth, soft and easy to handle. Leave it covered for about 30 minutes so it can rest and rise.

Roll the dough on a lightly floured surface. For a cutter about 5 centimeters wide, make it roughly 2 centimeters thick. For a smaller, 4-centimeter cutter, about 1.5 centimeters is enough. Cut out the pastries and place them on a baking tray lined with parchment paper.

Brush each one with a mixture of egg yolk and a teaspoon of milk. Bake in a preheated oven at 200°C for about 20 minutes, adjusting the time to suit the oven, until golden brown. They are best served slightly warm, either alone or with cheese, sour cream and other favorite accompaniments.