2 dkg of crushed fresh yeast pour with cold milk, add ½ tablespoon sugar and a little flour and leave it on warm place.
Sift 30 dkg flour, add 30 dkg of finely chopped pork cracklings, 2 egg yolks, 3 tablespoons sour cream, 2 tablespoons of white wine or rum, a little salt and pepper and yeast.

Knead well into consistent dough and leave it on warm place to rest for ½ hours.

Roll the dough and with round shape take out buns, put in a pan to bake in a moderate temperature.

It's good if the top of each bun is smeared with yolk.