recipe from Elva and orginally published in the Goering Gazette, July 1989
photo from Sharon
Bohne Berogi prepared for the Goering Reunion 2011 by Maeanna’s family and friends
Dough (may be doubled)
1 cup milk scalded
1/2 cup sugar
1/2 cup butter (margarine or crisco may be used)
1 teaspoon salt
2 tablespoons yeast (or 2 pkg)
1/2 cup warm water
2 eggs beaten
Flour to form soft dough
Scald milk, add butter, sugar, and salt. Add beaten eggs. Dissolve yeast in lukewarm water, add to mixture. Add enough flour to make a thin consistency. Beat well, add enough flour to make a soft dough. Knead the dough, let rise until double in bulk. Punch down. Let rise again. Form into small buns, the size of a walnut or larger if desired. Let rise and flatten with hand. Place a heaping teaspoon of filling in center. Bring edges together to form an envelope and press tightly together. Place on greased pan and let rise untile double in bulk. Bake at 375 degrees for 20-25 minutes.
Filling
2-3 coups pinto beans
1/2 tsp salt
2/3 cup sugar
1/4 cup cream or half/half
Cook until soft 2 or 3 cups pinto beans. Pour off liquid and mash, then add sugar, salt, and cream. Mix well and fill dough.
Topping
combine sugar, cornstarch, and cream. Cook over low heat stirring until desired consistency. Pour over warm berogi and serve. (My moth is watering as I type) Elva wishes you to know that part of this recipe is from her church cook book but the dough recipe is hers.