Bierocks

Ingredients

• 480g all-purpose flour, plus extra for kneading
• 7g (2 1/4 tsp) active dry yeast
• 240ml warm milk (about 43°C/110°F)
• 50g granulated sugar, divided
• 60g unsalted butter, melted and cooled slightly
• 1 large egg
• 1 tsp salt
• 450g ground beef
• 500g green cabbage, finely shredded (about half a medium head)
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp butter, for the filling
• 1 tsp salt, for the filling
• 1/2 tsp black pepper
• 1/4 tsp caraway seeds (optional)
• 1 egg, beaten with 1 tbsp water, for egg wash

Before you cook

• Warm the milk until just warm to the touch, then sprinkle in the yeast and 1 tsp of the sugar.
• Let the yeast mixture stand for 8-10 minutes until it turns foamy on top.
• Whisk the flour, remaining sugar, and salt together in a large bowl.
• Whisk the egg and melted butter into the foamy yeast mixture.
• Pour the wet mixture into the flour and stir until a rough dough comes together.
• Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with a damp towel, and set it in a warm spot to rise for 1 to 1.5 hours until doubled.
• Shred the cabbage finely with a knife or on a mandoline.
• Dice the onion and mince the garlic.
• Melt the 1 tbsp butter in a large skillet over medium-high heat.
• Add the ground beef to the skillet and break it apart with a spoon.
• Brown the beef for 6-7 minutes, stirring occasionally, until no pink remains.
• Drain off excess fat, leaving about 1 tbsp in the pan.
• Add the diced onion to the beef and cook for 3-4 minutes until softened.
• Stir in the shredded cabbage, garlic, filling salt, pepper, and caraway seeds.
• Cook the cabbage mixture for 8-10 minutes, stirring occasionally, until wilted and most of the liquid has cooked away.
• Spread the filling on a baking sheet and let it cool to room temperature.
• Punch down the risen dough and turn it onto a floured surface.
• Divide the dough into 12 equal pieces and roll each into a ball.
• Roll each ball into a round about 13cm across.
• Spoon about 3 tablespoons of the cooled filling onto the center of each round.
• Gather the edges of the dough up and over the filling, pinching firmly to seal into a ball.
• Place each sealed bun seam-side down on a parchment-lined baking sheet, spaced 5cm apart.
• Cover the shaped buns loosely with a towel and let them rest for 20 minutes.

Steps

1. Preheat the oven to 190°C (375°F).
2. Brush the top of each bierock with the egg wash.
3. Bake the bierocks for 20-25 minutes until deep golden brown on top.
4. Remove the bierocks from the oven and let them cool on the sheet for 5 minutes before serving.