Pagáče: layered Slovak pork crackling biscuits with potatoes, good the next day

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1. Sift the flour into a bowl. Add the yeast, 1 tsp sugar, and some of the milk. Cover with a kitchen towel and let stand for 10 minutes to activate the yeast.

2. Add the sour cream, lard, cooked potatoes, and remaining milk and begin kneading. Add the salt as you knead and continue kneading for about 10 minutes. Keep the dough fairly soft; dough that is too stiff will make dense rather than fluffy biscuits.

3. Transfer the dough to a work surface and, using wet hands, lift and fold it over itself several times until elastic.

4. Place the dough in a bowl and let rise in the refrigerator.

5. Meanwhile, grind the pork cracklings very finely and stir in a handful of chopped cracklings. Set aside a little of the cracklings for the topping.

6. Dust the work surface with all-purpose flour, turn out the dough, and roll it out to about 1 cm thick. Spread the cracklings over the dough.

7. Fold the dough into thirds, bringing two opposite sides over one another, then fold in the short ends as well. Cover and let rest for 20 minutes.

8. Roll out the dough again, repeat the folds, and let rest for 20 minutes. Complete the folding and resting process three times in total.

9. Roll out the dough one last time and cut out the biscuits. Transfer to a baking sheet lined with parchment paper and let rise for another 20 minutes.

10. Brush the biscuits with beaten egg, sprinkle with the reserved cracklings, and bake at 180 °C (350 °F) in a conventional oven (top and bottom heat) for 20–25 minutes.

Tip: Don't make the dough too stiff, or the biscuits will be dense rather than fluffy. Read more: Lard in the kitchen: baking and frying

This recipe was translated from the Slovak original: Pagáče, ktoré chutia aj na druhý deň: vrstvené škvarkové pagáče so zemiakom a pomletými škvarkami