This potato scones were made recently with duck fat because I made goulash soup and we like delicious scones alongside such rich Hungarian soups.
The dough is crumbly with duck fat, and the potatoes are incredibly soft, even the next day. It's worth making, not only with soup, but it can also be a good idea for a guest house.
450g simal flour
50g strudel flour
300g cooked peeled potatoes
100g duck fat
1.5 dl water
30g fresh yeast
to the top for lubre:
1 whole egg
First, the potatoes are cooked in shell in salted water, if cooled, peeled and crushed with a potato press or fork. Or we could grate it on a tiny grater.
Sift the flours into a bowl, add the salt and pierced potatoes, sugar, duck fat. Finally, the yeast, which is dissolved in lukewarm water. We're going to put it all together to get it together and work it out. If it sticks very much, you can add a little flour.
After covering the dough, rest for 30 minutes in a lukewarm place.
After resting enough, about 100 ml of water was Stretch out 2 fingers thick, cut the top with a knife or a chop and tear the scones with a scones (I used a diameter of 6.5 cm).
Lined with baking paper, cover the top with a beaten egg and leave to boil for 15-20 minutes. You can sprinkle sesame seeds, cumin, flaxseed, pumpkin seeds, cheese, or big-eyed salt on top.
After they have hatched, bake the pogi in a preheated oven at 180 degrees for 25-30 minutes, until nice and golden yellow.