For cheese pogatschen, sift flour into a bowl, make a well in the center. Heat milk with sugar. Dissolve yeast in it and pour into the well.
Add egg yolks (cl. M), salt, pepper, sour cream, butter flakes and crumbled sheep’s cheese on top of the flour. Knead together from the center to form a smooth dough.
Roll out on a floured surface to a thickness of 5 mm. Fold lightly floured dough once and dust with flour.
Let rise for 15 min under a tea towel. Brush dough with beaten egg yolk and cut crosswise a few times.
With a moistened round cutter (4 cm ø) cut out about 40 pogatschen close together, place on a baking tray and bake in a heated oven at 200 degrees (gas 3, convection oven 180 degrees) on the middle shelf for 15-20 minutes.
Leave to cool on a cooling rack.
Serve the cheese pogatschen lukewarm with an aperitif!