Scratchings pagatsch muffins

1. 

semi skimmed milk 1,5% 3.25 tbsp (50 ml) • sugar granulated 0.5 tsp • fresh yeast 1.5 oz (40 g)

Crumble fresh yeast into warm milk with sugar. Prepare leaven.

2. 

all-purpose flour / plain flour 12.25 oz (350 g) • sour cream (fat 14-18%) 7 oz (200 g) • chicken egg 2 pcs • salt 2 tsp

Add sour cream, eggs, salt into the measured flour and pour leaven in. Knead a semi-soft dough and let it rise covered for 20 minutes.

3. 

scratchings 8.75 oz (250 g)

Use an electric blender to mix half of the scratchings, chop the second half finely. Pour them into the dough and knead well.

4. 

all-purpose flour / plain flour

Sprinkle the dough with flour, cover it and let it rise for the next 20 minutes.

5. 

Knead the dough again and use an ice cream ladle dipped in water and ladle the dough out ...

6. 

pork lard

... place the scoops of dough into the greased muffin forms. Dip the ladle in water before each use, if needed.

7. 

chicken egg 1 pc

Brush pagatsch with beaten egg and let them rest in the forms for 20 minutes.

8. 

We can sprinkle the surface with sesame, coarse salt or crushed cumin.

9. 

Bake in preheated oven at 355°F (180°C) 20 minutes.