A popular filled bun from German Mid-West immigrants. I added more panache to the filling than usual. You may know them by the restaurant chain that calls them Runaz. Leftovers are easily frozen and reheated, if you don't eat them all!
Ingredients
6-7 cups bread flour
1 tbsp instant yeast
1/4 cup sugar
2 tsp salt
1/4 cup butter, soft, to cut in easily
2 cups water
1 egg
3 lbs lean ground beef
salt and pepper
1 onion, chopped, small dice
4 cloves garlic, minced
4 cups chopped cabbage
bay leaf
2 tsp dried thyme
2 tsp dried dill weed
1 tsp allspice
1 tsp caraway
1/2 tsp mace
2 tbsp red wine vinegar or balsamic
2- 3 tbsp brown sugar
1 tbsp brown mustard
1/2 cup beer, German preferred
2-3 cups shredded cheese: your choice of provolone, mozzarella, or cheddar, or a slice 1/2" wide and 2-3" long of cheese you prefer
Instructions
DOUGH:
1. In a Kitchenaid (heavy duty mixer) mixing bowl, place 5 cups flour, salt, yeast, and sugar together. Blend after each addition. Now cut in the soft butter (as you would for pie crust).
2. Heat milk and water to 120F. Now add to the center of the dry mixture and blend with paddle until a soft dough forms. With dough hook, add a small portion (1/2 cup) of 1 to 2 cups flour (you may not need it all) and knead until dough is a mass that is uniform and tight (approximately 4 to 5 minutes). Do the squeeze test to confirm that it is kneaded enough.
3. Place in a lightly oiled bowl and cover in a draft free place (I use plastic wrap). The dough will double in approximately 1 hour. Do the poke test and check to confirm that it has fermented to its maximum. When it is ready to shape, punch down the dough and divide accordingly. I measure out approximately 3 oz pieces of dough.
FILLING:
1. Saute ground beef in a large pan with some oil. Season with salt and pepper, then cook thoroughly. Set aside ground beef, leaving a small amount of oil for the onion, garlic, and cabbage. Let cook down a bit and saute. Now add seasonings: bay leaf, thyme, dill, allspice, caraway, and mace.
2. Sprinkle the vinegar and brown sugar, then cook away. Now add beer and mustard; let simmer covered on low for 10 to 12 minutes. I like a bit of texture to my cabbage. Go longer if you prefer (adding some water if needed), for a very soft, tender filling. Drain any excess liquid; you want a dry mixture. Taste and re-season as desired. Let cool and shape your dough after first rise.
ASSEMBLY:
1. Using a rolling pin, flatten each piece of dough to very thin; about 1/4". I shape mine in a more circular shape rather than the traditional (oval). I want a flat round disk approximately 4" wide (7.5 cm). Fill with above filling (approximately 1/4 cup), including a sprinkling of cheese or a slice of cheese. Make sure that you wrap the bottom tightly, so no filling comes out. Place on un-greased sheets 5" apart from each other. Cover and let rise once more.
2. As they rise a second time preheat oven to 400F. Right before placing in the oven on the middle rack, place 3 fingers in the center and push any excess air out of the bun. This prevents blistering and bubbling.
3. You may wish to brush with some milk and dust with a sprinkling of flour. I choose not, as it is messy for my kids.
4. Bake 15 to 20 minutes, until lightly coloured. Cool on a rack. Remember, these must be stored in the fridge. Optionally, you could cool and then freeze for use at a later date.
Susie's Tips and Tricks
This recipes makes approximately 16- 3 oz pieces of dough. You may wish to do even smaller bierocks.
Options for filling: Some sauteed red or yellow pepper pieces, some rinsed sauerkraut, or a tsp of poppy seeds.
Want a bit of spice? Add some red pepper flakes, or use Pepper Jack cheese.
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