Lobiani

Rinse the dried red kidney beans, cover with 1500 ml of water and leave to soak overnight, for at least 8 hours.

Drain the water, boil the beans for 3–4 minutes, then drain again. Add 1000 ml fresh water and the bay leaf, and cook for 60–90 minutes until completely tender; remove the bay leaf.

Mash the hot beans with 70 g butter. Separately, sauté the finely chopped onion in sunflower oil until golden, stir it into the mash, season with salt and black pepper, and let the filling cool completely.

Dissolve the dry yeast in 400 ml warm water, add the egg, flour and salt, and knead into a soft, elastic dough. Cover and leave in a warm place for 1 hour.

Divide the dough into 4 pieces, shape into balls and let rest for 10 minutes. Flatten each ball into a round about 1 cm thick.

Divide the cooled filling among the rounds, gather the edges of the dough over the filling, pinch to seal, then gently flatten each lobiani into a round loaf about 1 cm thick. Make a few shallow cuts with a knife so the filling doesn't burst through the dough.

Bake on a sheet at 180 °C for 15–20 minutes, just until lightly golden: traditional lobiani should not be dark.

Brush the hot loaves with the remaining 30 g butter and serve right away.