Bohne Beroggi - cooking recipe

Ingredients

Dough
2 cups milk
1 cup cream
1/2 lb butter
3/4 cup sugar
1 cake yeast
1/4 cup lukewarm water
1 teaspoon sugar
1 egg, beaten
9 cups sifted flour
1 tablespoon salt
Filling
2 cups cooked pinto beans, liquid drained off and mashed
2/3 cup sugar
1/2 teaspoon salt
1/4 cup cream
Sauce
1 quart half-and-half
1 cup sugar
3 tablespoons cornstarch, dissolved in
milk (a little)

Preparation

Dough:
Scald milk and cream, add butter, sugar and cool to lukewarm. Dissolve yeast in the lukewarm water and add the teaspoon of sugar. Add to the first mixture. Add remaining ingredients and the flour gradually. Mix well. Knead the dough. Let rise until double in bulk and punch down. Let rise again until double.
Form into small buns the size of a walnut or larger if desired. Let rise and flatten with hand.
Filling:
Cook 2 cups pinto bean till soft. Pour off liquid and mash. Add sugar, salt, and cream. Mix well.
Place a heaping teaspoon of filling in the center of each bun. Seal edges. Place on a greased pan and let rise until double in bulk, about 1 hour. Bake in a 350\u00b0F oven until brown, 20-25 minutes.
Sauce:
Mix the half and half, sugar and cornstarch in a saucepan and simmer. Whisk until thick.
Pour warm sauce over the buns.
You can also place the beroggi in a crock pot and pour the sauce over them to keep them warm.
Enjoy!