Bohne Beroggi
Discover the delightful charm of Bohne Beroggi, a traditional sweet pastry with a surprising twist—its velvety, spiced filling made from mashed white beans, brown sugar, and vanilla. These pillowy, golden-baked treats feature a tender, yeast-based dough that’s carefully folded around the creamy filling, creating a perfect balance of flavor and texture. The subtle hint of cinnamon adds warmth, while the egg wash gives them their irresistibly glossy finish. Ideal for savory-meets-sweet lovers, these Bohne Beroggi make a unique addition to your dessert table or a comforting snack with coffee or tea. Recreate this homestyle favorite and treat yourself to the nostalgia of a recipe passed down through generations. Perfect for sharing, this recipe yields 16 pastries and takes just over an hour to prepare and bake.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 50 g Granulated sugar
- 1 tsp Salt
- 7 g Instant yeast
- 250 ml Whole milk
- 50 g Unsalted butter
- 2 large Eggs
- 400 g Canned white beans (such as navy or cannellini beans)
- 60 g Brown sugar
- 2 tsp Vanilla extract
- 0.5 tsp Ground cinnamon (optional)
- 1 batch Egg wash (1 egg beaten with 1 tbsp water)
Instructions
In a small saucepan, warm the milk over low heat until lukewarm (but not hot). Remove from heat and stir in the butter until melted. Let this mixture cool slightly.
In a large mixing bowl, combine the flour, sugar, salt, and yeast.
Add the lukewarm milk-butter mixture and the eggs to the dry ingredients. Mix with a wooden spoon or dough hook attachment until the dough comes together.
Knead the dough on a lightly floured surface for about 8-10 minutes until it is soft, smooth, and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
In the meantime, prepare the bean filling. Drain and rinse the canned white beans. Mash them with a fork or blend until smooth.
In a medium bowl, combine the mashed beans, brown sugar, vanilla extract, and cinnamon (if using). Mix well and set aside.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out to about 1/4-inch thickness.
Cut the dough into circles using a 3-inch round cutter or the rim of a glass.
Place about 1 tablespoon of the bean filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, and pinch the edges to seal tightly.
Place the filled pastries on a parchment-lined baking sheet, leaving some space between each one. Cover them with a kitchen towel and let them rise for another 20 minutes.
Preheat the oven to 180°C (350°F). Brush the pastries with the egg wash for a golden finish.
Bake the Bohne Beroggi for 20-25 minutes, or until they are golden brown and baked through.
Allow the pastries to cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 8.1 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
