Make a medium dough with butter, salt, flour and lukewarm water. Stand for thirty minutes with the lid closed. Form dough into a roll, divide into small pieces and twist them into balls the size of a ping pong ball. Roll out each ball into a thin sheet.
In the meantime, make the potatoes, remove the skin and mash them with a fork while they are still hot. Mix in the strained curd cheese and the finely chopped onion, browned in the butter. Season with salt and pepper and add enough sour cream to make a spreadable mixture.
Place a tablespoon of this amount in the center of each sheet of dough and spread so that a small edge remains. Fold the sheets together, pressing the edges of the dough firmly. Bake the resulting doughnuts in hot lard until done.
The farmer’s doughnuts are accompanied by a warm cabbage salad.
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