Bierocks with Sausage and Sauerkraut

Method10 steps

1. 1

   Step 1: Mix 130 g pre-dough flour, 90 g pre-dough water, 1 g yeast and 3 g pre-dough salt. Cover airtight and refrigerate for 48–72 hours, until the volume has at least doubled and the mixture is bubbly. This method uses the complete homemade dough route.

   Uses 130 g all-purpose flour · 90 g water · 1 g active dry yeast · 3 g salt

2. 2

   Step 2: Combine the separate 70 g main-dough water and 100 g milk. Bring the mixture to the chosen active-dry yeast (3 g)’s lukewarm activation range; Fleischmann’s specifies 100–110°F /38–43°C. Stir in 3 g main-dough yeast and 6 g sugar. Let stand about 5 minutes until bubbly. If it does not activate, start again with fresh yeast and correctly warmed liquid.

   Activate main-dough yeast · 5 minUses 70 g water, mixed with the listed milk and brought to the yeast’s lukewarm activation range · 100 g milk (whole milk, cold) · 3 g active dry yeast · 6 g granulated sugar

3. 3

   Step 3: Knead the prepared pre-dough and activated mixture with 305 g main-dough flour and 6 g main-dough salt for 5 minutes on the lowest mixer setting, then 8 minutes on the second setting.

   Uses refrigerated bubbly pre-dough · activated main milk-yeast mixture · 305 g all-purpose flour · 6 g salt

4. 4

   Step 4: Cover and let the dough rise for about 1 hour, until risen and airy. Prepare the filling while it rises.

   Rise Bierock dough · 60 minUses kneaded Bierock dough

5. 5

   Step 5: Preheat the oven to 230°C /445°F with an oven-safe bowl of hot water on the bottom rack to create steam. This steam water is separate from the measured dough liquids.

6. 6

   Step 6: Halve and thinly slice the large onion (1 large). Melt 1 tbsp of the 2 tbsp filling butter in a pan over medium heat. Add the onion and cook, stirring occasionally, for about 20 minutes until golden brown. Set aside.

   Caramelize filling onion · 20 minUses 1 large onion · 2 tbsp butter, divided: 1 tbsp onions and 1 tbsp apple-sauerkraut pan

7. 7

   Step 7: Core and medium-dice the green apple (1), leaving its skin on if desired. Cook over medium-high heat in the remaining 1 tbsp of the same filling butter (2 tbsp) for about 1 minute, until starting to colour. Add the minced garlic (1 clove) clove and cook another minute. Drain the 150 g sauerkraut and add with 250 ml stock. Sprinkle in 1 tbsp flour and stir in the 150 g sausages, cutting larger sausages into suitable pieces if needed. Cook and stir until warmed through and the filling is thick enough to enclose in dough. Season with filling salt and pepper, then let cool enough to handle.

   Uses 1 green apple · 2 tbsp butter, divided: 1 tbsp onions and 1 tbsp apple-sauerkraut pan · 1 clove garlic · 150 grams sauerkraut · 250 milliliters vegetable stock (or any stock or broth you have on hand) · 1 tablespoon flour · 150 grams Wiener or Frankfurter sausages · Salt to taste for the filling

8. 8

   Step 8: Gently knead the risen dough briefly and divide into 10 equal balls. Roll each into a roughly 5-inch circle. Divide the sausage-sauerkraut filling and caramelized onions among them, pinch the dough seams tightly over the filling and place seam-side down on a sheet with a silicone baking mat rated for the 230°C oven.

   Uses risen Bierock dough · cooled sausage-sauerkraut filling · caramelized onions

   
9. 9

   Step 9: Brush or spray the rolls with extra water and bake in the preheated oven for 10 minutes. Open the door to release steam, then bake 5 more minutes. Using oven gloves, carefully remove the hot-water dish and briefly take out the rolls. Brush the rolls with a little more water and return them for the last 5 minutes, until golden and baked through. Total baking is about 20 minutes.

   Bake Bierocks:steam release at 10 minutes · 20 minUses ten shaped filled Bierocks · Extra water as needed to brush the rolls before and during baking

10. 10

    Step 10: Transfer to a cooling rack and cool for at least 10 minutes, until the filling can comfortably be eaten. Serve with optional ready mustard for dipping.

    Uses baked Bierocks · Ready mustard for dipping, optional