Bean Pogatscherln

For the bean pogatscherl, drain the beans well in a sieve and mince once. Melt the lard and crumble the yeast into it.

Add the sifted soy flour and the sour cream and knead everything into a soft and smooth pre-dough. Cover and let it rise in a warm place for half an hour.

Mix the pre-dough with the sifted flour, eggs and salt and pepper to form a smooth dough. Shape the dough into a ball and let it rest for another half hour.

Then roll out on a floured work surface to a thickness of 2 cm and cut out doughnuts with a round cutter (diameter 10 cm). Place on a greased and floured baking tray, brush with beaten egg and top each with three beans.

Let the bean pogatscherl rise again on the tray and then bake in the preheated oven at 190°C for about 25 minutes until golden.

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