INGREDIENTS
For the dough
- 1 ½ teaspoons Active Dry Yeast
- 1/4 cup (60ml) warm water
- 6 cups (720g) Flour
- 2/3 cup (135g) Sugar
- 1 ½ teaspoons Salt
- 1 ½ cups (350ml) Milk
- 10 tablespoons (140g) Butter cut up and at room temperature
- 2 Eggs, lightly beaten
For the filling
- 2-3 tablespoons oil for frying
- 1 large Yellow Onion, diced
- 1 pound (450g) lean ground beef
- 1/2 cup (150) sauerkraut drained
- 1 large head of Cabbage, shredded
- 1 teaspoon crushed caraway seeds
- Salt and Pepper to taste
- 2-4 tablespoons Dijon mustard
INSTRUCTIONS
- Heat the milk to 180°F then remove it from the heat and whisk in the butter. Let the mixture cool to 120°F.
- Activate the yeast by mixing it with 1/4 cup warm water and a pinch of sugar.
- Whisk the flour, sugar, and salt together, then add the yeast, eggs, and milk/butter mixture. Form a dough and knead until smooth, adding flour when necessary to make it workable. It should still remain a sticky dough. Put the dough into a lightly greased bowl and cover, letting it rise for 1 hour or until doubled in size. Then punch down the dough and let it rise a second time.
- While the dough rises, heat the oil in a large frying pan and add the yellow onion. Cook for 10 minutes or until the onions are soft and translucent. Then add the ground beef and cook until browned, about 7 minutes. Add the cabbage and let it cook down for a couple minutes, then add the rest of the ingredients and cook for several minutes, tasting and adjusting spice as it cooks. Once cooked, set the filling aside to cool completely.
- Once the dough is fully risen, divide it into 15 equal pieces and form them into balls. Roll each ball out into a circle 6 inches in diameter. Place 1/3 cup of cooled filling into the center of each disk of dough and gather up the sides to form a parcel, pinching the dough together in the center.
- Set the bierocks on a lightly greased baking sheet, leaving 1 inch between each, then cover and let rise for 20 minutes.
- Once risen, bake the bierocks, 1 sheet at a time, in the oven at 350°F for 15 - 20 minutes, or until the tops begin to brown. Remove them from the oven and brush with melted butter. Serve warm or at room temperature.
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