Bean buns and Poncichter bean strudel
Sopron and its surroundings have always been famous for its bilingualism, the word itself comes from the German Bohnenzüchter, which means bean grower.
However, it would be a mistake to think that they were just bean farmers, in fact, nothing could be further from the truth. The Poncichters were German-speaking winegrowers who, in order to maximize their land and the profits from it, also planted beans among the vine cuttings, thus killing two birds with one stone. They had beans, cabbage and meat dishes and of course delicious cakes on the kitchen table every day. Here are 2 recipes that older women still love to use.
Ingredients: 500gr flour, 200gr boiled beans, 200gr fat, 30gr yeast, 100ml milk, 200ml sour cream, 1 egg, salt, pepper.
Preparation: Finely chop the cooked beans, mix the sour cream with the eggs, salt, pepper and flour. Add the yeast mixed with the milk, make a dough and let it rest for 15 minutes. Stretch out the dough, then tear out pieces for the buns out of it, cut lines into the top of the buns, spread some eggs on top of them, then place one bean on top, and put them in the oven to bake. (Ómama’s recipes)
The Poncichters earned a good fortune from the sale of wine and beans, so that the initially funny or mocking name soon became a recognized and respected term.
Poncichter bean strudel
Ingredients: For the stuffing: 500gr white beans, 250gr fat, salt, 1 tsp. pepper, 400ml sour cream. For the strudel pastry: 300gr of flour, salt, 50ml of oil and enough lukewarm water to make a dough that sticks to your hands.
Preparation: Mix the dough well, let it rest for half an hour, then stretch it out to get a membrane-thin layer, divide it in two parts on a kitchen towel. Add the boiled beans roasted in the fat, add salt and pepper, and sprinkle with 3-4 tbsp. of warm fat and sour cream. Roll them up and fry them. (Ómama’s recipes)