Place <quantity>500<unit>g</unit></quantity> of all-purpose flour and <quantity>2</quantity> pinches of salt in a stand mixer bowl

Add <quantity>200<unit>g</unit></quantity> of sour cream and <quantity>100<unit>g</unit></quantity> of softened butter

Add <quantity>2</quantity> eggs

Add <quantity>¼<unit>cup</unit></quantity> of water. Mix on medium speed until you get a smooth dough

Add <quantity>2<unit>tbsp</unit></quantity> of all-purpose flour if the dough is very wet and sticky. Mix on medium speed until well incorporated

Dust a work surface with all-purpose flour

Dust the dough with flour and knead for 5m until smooth. Form a tight ball

Transfer the dough to a container and cover with a kitchen towel. Place in the refrigerator for at least 1h to relax

Place <quantity>800<unit>g</unit></quantity> of lard to melt in a large saucepan on medium heat until it reaches <temperature>170<unit>°C</unit></temperature>

Remove the dough from the refrigerator. Cut off about a quarter and flatten it by hand

Pass the dough through a pasta machine. Fold in thirds and pass at the same thickness 3 times, to get a <quantity>5<unit>mm</unit></quantity> thick sheet. Repeat with the remaining dough

Dust both sides with all-purpose flour and punch <quantity>10<unit>cm</unit></quantity> diameter disks

Fry the disks until puffed and golden brown, flipping from time to time for even cooking

Transfer to a tray with kitchen towels to drain. The schmalzgebackenes are ready, enjoy!!!