Authentic German Bierocks Recipe
Try Authentic German Bierocks Recipe for savory pastries filled with seasoned meat and cabbage, encased in golden-baked homemade dough—a delicious taste of German tradition.
Servings 8
Ingredients
- All-purpose flour equivalent to 4 cups, split
- 1 packet of yeast 1/4 teaspoon of sugar
- Milk for brushing: 1 cup total
- Two Tablespoons of Butter, Melted and Cooled
- 1 beaten egg 1/4 - 1/2 cup of chopped green cabbage
- An Onion, Around
- Twelve ounces of ground beef
- Caraway Seeds, One Teaspoon
- Paprika, 2 tsp.
- Nutmeg, 1/4 tsp.
- 3-tablespoons of oil from a vegetable source
- In a large bowl, combine the salt, pepper, and 4 tablespoons of red wine vinegar
Instructions
- In the microwave, heat the milk for about a minute to 100 F.
- Place the milk and sugar into a bowl, and whisk to combine.
- Sprinkle the active dry yeast over the milk and let it stand for 15 minutes or until a frothy layer has formed on the top and the majority of the yeast has been wet.
- Add 2 cups of the flour and whisk or combine.
- Melted butter and an egg should be whisked or combined.
- Mix in the remaining flour until most of it is combined, adding a little at a time.
- On a clean surface, spread the dough out and add the remaining flour. Knead the mixture for 10 to 15 minutes.
- Place the dough inside a big bowl that has been greased and turn it to coat it.
- Let it double in size or rise for an hour at room temperature.
- Dice the onion and shred or slice the cabbage into small pieces while the dough is rising.
- Over high heat, brown the ground beef for about 5 minutes, breaking it up as it cooks.
- Add the paprika, caraway seeds, and nutmeg after turning the heat down to medium. The steak should be taken out of the pan and put aside.
- Then, add the diced onion and cabbage to the pan with 3 tablespoons of vegetable oil.
- When the cabbage and onion are golden and just beginning to caramelize, mix to evenly coat the veggies with oil, cover the skillet, and simmer for at least 10 to 15 minutes.
- Re-add the meat to the pan, stir, and season with salt and pepper to taste while cooking on medium-high heat.
- After cooking for about 2 minutes with the red wine vinegar, remove it from the heat and let it cool.
- The dough should be divided into eight equal pieces after being punched down.
- Each piece should be rolled into a ball and then flattened to form a 6-inch circle.
- Place two heaping tablespoons of filling inside each dough circle.
- Pinch and twist the dough firmly to seal the edges over the filling.
- The bierocks should be placed on oiled baking trays with room to rise, gently covered, and allowed to double in size for about 45 minutes.
- Set the oven to 375 F for the final ten minutes of cooking.
- Brush a little milk on the raised bierocks.
- They should be golden brown after 20 minutes of baking, with the pans being rotated once halfway through.
- Serve hot.