Prepare the Yeast: Dissolve the sugar in the warm milk, then stir in the active dry yeast until well combined and set the mixture aside for about 5–10 minutes, or until it becomes foamy.
Combine the Dough Ingredients: Whisk the flour and salt together in a large bowl, make a well in the center, then add the egg, foamy milk-and-yeast mixture, and sunflower oil.
Form the Dough: Stir the ingredients together until they are combined and a shaggy dough forms.
Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes, adding more flour only if the dough is too sticky, until it becomes smooth and slightly tacky.
Proof the Dough: Transfer the dough to a large clean bowl lightly coated with oil, cover it with plastic wrap or a damp towel, and leave it at room temperature for about 1–2 hours, until it has nearly doubled in size.
Prepare the Beans: Drain the cooked beans and place them in a large bowl.
Mash the Filling: Use a potato masher to mash the beans until smooth.
Season the Filling: Add the melted unsalted butter, dried savory, blue fenugreek, and cayenne pepper to the mashed beans and combine them thoroughly.
Prepare the Oven: Preheat the oven to 200°C (400°F), line a baking sheet with parchment paper, and position an oven rack in the center.
Deflate the Dough: Once the dough has nearly doubled in size, lightly deflate it and turn it onto a lightly floured surface.
Shape the Bread: Shape the dough around the prepared bean filling according to the traditional stuffed-bread method, keeping the filling enclosed within the dough.
Bake the Lobiani: Transfer the shaped bread to the prepared parchment-lined baking sheet and bake at 200°C (400°F) until baked through and suitably browned.
Serve: Remove the finished Lobiani from the oven and serve it warm.
