Grammelpogatschen

For the Grammelpogatschen chop the grams and mix with flour. Knead well with egg yolk, yeast, lard, salt and sour cream. The dough should not be hard.

Roll out, fold a few times, cut out pogatschen with a pogatschen cutter and place on a baking tray.

Score the surface with a kitchen knife and brush with egg yolk. Bake the grammel pogatschen over medium heat until golden brown.

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