Thursday, October 20, 2011

German Bierocks

I'm touching base with my German roots again today!
I made bierocks years ago with frozen bread dough you
get in the freezer section but it never turned out quite
like I wanted it to.  I've learned the trick is in the dough,
ever since I made my kolaches I've been using the
kolache dough for just about everything!
It seems to be a dough you can't screw up which makes
it a perfect dough in my opinion!  The beauty of it is.....
this dough works amazingly well in sweet or savory dishes.  
Don't be afraid to fill this dough with other fillings as well.
My husband and I already have a list a mile long with
potential ideas using this dough.  The process of making
and filling does take a while but it's all very easy and
definitely worth it in the end.








German Bierocks


Dough recipe

1 (.25 oz.) envelope fast acting dry yeast
1 cup warm milk
1/3 cup granulated sugar
1 teaspoon salt
1/3 cup butter (melted and cooled)
1 egg, beaten
3 1/2 cups all-purpose flour

Bierock filling
1/2 lb. lean ground beef
1 medium onion, chopped
1/2 cup beef broth
1-2 cloves garlic, minced
4 cups cabbage, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
cheddar cheese, shredded
1 egg white, beaten and 1 tbsp. water (to brush over the
top before baking)

Sprinkle yeast over the warm milk in a large bowl and
let stand until foamy. (About 5 minutes)

In a mixer with dough hook add the sugar, salt, butter,
egg and milk/yeast mixture. Slowly add the flour, a
little at time until it is completely mixed in and the
dough pulls away from the sides of the bowl.

Lightly flour countertop and knead the dough for 5
minutes. Spray a large bowl with non-stick cooking
spray and cover with plastic wrap and a kitchen towel.
Place in a warm, draft free place and let double in size,
approx. 1 hour.

In the meantime make the filling. Cook beef in a large
non-stick skillet until well browned. Add onion and 1/4
cup of broth to the pan.

Cover and cook over medium heat for 5 minutes then
add garlic and cook 1 minute more.

Add cabbage and remaining 1/4 cup of broth; cover and
simmer over low heat until cabbage is tender and pan
juices have evaporated, about 15 minutes.

Roll out dough onto a lightly floured surface roll out
dough and with a knife divide dough into 8 equal portions.
Roll out until you have more or less a square shape.  It
doesn't have to be perfect.

Fill with a heaping 1/4 cup of cabbage mixture and a
handful of cheddar cheese.  (Outline the dough with
a little water to help seal the edges). Begin with opposite
side of the square, draw the 2 corners together and
pinch close. Take the other 2 opposite sides and repeat,
now with all 4 corners together. Pinch the side
edges together firmly to form the seams of the
pillow. There should be no filling leaking out.

Flip upside down and put on a cookie sheet sprayed
with non-stick cooking spray or parchment paper.
Brush egg white on top of each bierock and bake at 375
degrees for about 20 minutes or until golden brown.




I sent 4 bierocks back to college with my youngest son
Tanner on Sunday afternoon.  He shared half of his spoils
with his brother once he got back to the dorms.  Later I
got a text from Tyler asking what it was.  I got another
text at midnight telling me that he wanted more! 

4 comments:

  1. Sounds good! I might have to try it sometime.

    ReplyDelete
  2. Mika,
    These sound so yummy! Wanna send some to the Wedemeyer's??? J/K, love you girl and it was so good to see you at OSU!
    Jennifer from Just Wedeminute--

    ReplyDelete
  3. Wow..made them tonight and everyone loved them..thanks!!

    ReplyDelete
  4. My grandmother use to make these for us when we were children. They are very delicious. My grandmother was not German but Russian and I tried looking for Russian recipes and they didnt have much listing there, but the recipe I have been looking for for years since she passed. I am glad to have found the recipe, so that I may pass this piece of me on to my family. Thank you!!!

    ReplyDelete

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