My favorite pastries and fast food are fresh, warm scones with yeast or, in its absence, with crackers. By combining sourdough and crackers, you get light, flaky, crispy scones that are still warm the next day and go well with coffee, tea or a cup of cold sour milk. Here in the Balkans, čvarci have been present on the table since time immemorial and are part of our culinary tradition, because they are obtained, that is, left over from melting bacon to obtain fat. Fat was, and sometimes still is, a key ingredient for food preparation, because in the past there were neither vegetable fat nor different types of oil. In order to get as much fat as possible, the pieces of bacon are carefully pressed and squeezed, so when the fat is strained, a little milk is added, the frying continues and you get ruddy, fragrant, crunchy cracklings. The name čvarak comes from the verb čvariti (to melt), which refers to the way it is obtained - to fry pieces of bacon at a high temperature, so that you can hear sizzling. There is a common opinion about crickets that they are not healthy and should be avoided. However, information recently appeared that the composition of crackers in terms of the amount of fat, fiber, protein, and essential minerals is similar to the currently more popular superfood - chia seeds. In February, the Čvarak fest is held in Sivac near Sombor, and in September or October, the Čvarkijada dedicated to tobacco čvarki takes place in Valjevo. Autumn days are getting shorter and colder, our body is slowly preparing us for winter, so it is looking for stronger and fattier food. Now sausages, kulen, bacon, cracklings are popular, and where there are cracklings, there are scones with them. In addition to čvarak, scones are also made with yeast and that's the way it is, Vojvodina. Thrush is the residue of small, tiny crackers that, after straining the fat and removing the crackers with a brush, remain at the bottom of the cauldron or at the bottom of the pan with the fat. You can coat the top of the scones with an egg beaten with a little milk and a sprinkling of your choice: salt, cumin, black or white sesame, sunflower, or anything else you like or nothing at all, like us. Yeast scones - mom These soft scones according to grandmother's old Vojvodina recipe are best made with yeast. If you can't find yeast, finely ground breadcrumbs can also be used, because the fat that is found either in yeast or in ground breadcrumbs is crucial for the fluffiness and softness of scones. If you like a stronger taste of cracklings, you can just chop or grind them into larger pieces or spread them once more during the second rolling and folding of the dough. Help us invest in new equipment: https://www.paypal.com/paypalme/pivokosa RECIPE: Dough 40 g of fresh yeast 1 teaspoon of sugar 2.5 dl of milk 2.5 dl of water 1 teaspoon of salt 900 g - 1 kg of soft, flour type 400 Coating: 500 g of yeast or crackers salt, if the yeast is not salted pepper Preparation: Mix the yeast in lukewarm milk with a spoonful of sugar and leave to soak. Pour most of the flour, salt, water, remaining milk and yeast into a bowl. Knead while adding flour until a soft and smooth dough is obtained. Cover the dough with a cloth napkin and leave it in a warm place to rest until it doubles in size, about half an hour. Finely grind the cheeses in a meat grinder, then add salt as needed. Place the risen dough on a floured work surface, then roll it out with a rolling pin into a rectangular shape about 1 cm thick. Spread half of the dough with yeast (or ground crackers), sprinkle with pepper to taste, then cover with the other half. Then fold the dough into three parts and fold it three times on the other side. Cover the dough with a cloth and let it rest for about half an hour. Roll out the dough again, fold it over, let it rest for 5-10 minutes and then roll it out to a thickness of about 2 cm and use a round mold to make scones. Score each scone a little with a sharp knife and form a little more into a nice circle with your hands. Place the scones on the baking tray with a gap as they will rise. Bake in a heated oven at 200 degrees for about 20 minutes. Fine crackers scones - Katarina Popović Midžina Ingredients: 40 g of yeast 1.5 dl of milk 1 cube of sugar 3/4 kg of flour 125 g of butter 3 egg yolks 3 spoons of pickled crust (Milleram) ¾ kg of crackers a little salt Preparation: Stir the yeast in lukewarm milk with very a little flour and 1 cube of sugar and put it in a moderately warm place to soak until it rises. Rub the flour and butter well on the board with the palms of your hands; then mix with 3 egg yolks, 3 large spoons of flour, add sour yeast, add a little salt and finally just enough milk to knead into a firm dough with flour. The dough mixed in this way is left to rise in a bowl in a moderately warm place; then put it on a board, roll it out with a thick rolling pin, sprinkle ¾ kilo of finely chopped or ground crackers on it, then fold