For the grammel pogatscherl grate or finely chop the grammel. Mix with flour and make a well in the mass. Add the warmed milk and the crumbled yeast.
Add sugar and salt and let rise. Separate two eggs and mix the yolks with wine and cream and add to the mixture.
Knead the dough well, roll it out three times and fold it in. Leave to rest in a cool place for 1/2 hour. Roll out the dough (about 1 cm) and cut out discs. Brush them with beaten egg and sprinkle with sea salt and caraway seeds.
Bake the Grammel-Pogatscherl at 200° for about 25 minutes until golden brown.
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