Bierocks or Runzas
User Reviews
4.8
Bierocks or Runzas
Description
Bierocks or Runzas feature a yeast-based bread dough prepared by blooming yeast in warm water, then combined with sugar, salt, egg, butter, and bread flour. After an initial rise, the dough is punched down, allowed to rise again, and then divided for filling.
The filling consists of small diced meat mixed with sautéed cabbage, sauerkraut, onions, and flavored with salt, pepper, thyme, mustard, malt vinegar, and beer, producing a tangy, savory filling. This filling is cooled before being enclosed in dough pieces, shaped into rolls, brushed with egg wash, sprinkled with seeds such as poppy or caraway, and baked until golden.
These rolls combine a soft, slightly sweet bread with a flavorful, moist filling that balances acidity from sauerkraut and malt vinegar. Bierocks or Runzas serve well as handheld meals or snacks and reflect a traditional preparation requiring some rising time for the dough.
Ingredients
DOUGH
- 1 cup water warm
- 1 yeast packet
- ¼ cup sugar
- 1 teaspoon salt
- 1 egg lightly beaten
- ¼ cup butter room temperature
- 3 1/2 cups bread flour plus more for dusting
FILLING
- 1 pound meat diced small (see above, tender
- ¼ cup butter
- 2 cups cabbage shredded
- 1 cup sauerkraut chopped
- 1 cup onion chopped
- salt
- black pepper
- 1 teaspoon thyme dried
- 1 tablespoon mustard
- 2 tablespoons malt vinegar
- ¼ cup beer (lager or pilsner)
TO FINISH
- 2 egg lightly beaten, for brushing the bierocks
- 2 tablespoons seeds (poppy, caraway, sesame, etc)
Instructions
- Bloom the yeast in the warm water for 10 minutes, then mix all the remaining dough incredient together in a bowl. Knead on a floured surface for 5 minutes, then cover and let rest 1 hour.
- Make the filling. Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. Add salt and black pepper to taste. Stir in the thyme, mustard, vinegar and beer and simmer until the liquid is all gone. Turn off the heat, and, when this is cool, mix well with the uncooked meat. Set in the fridge.
- After the first hour has elapsed, punch down the dough, knead a few more times, then roll into a ball, cover and let sit another hour.
- When the dough has about 30 minutes to go, take the filling out of the fridge. It is important that it goes into the bierock at room temperature. Preheat the oven to 350°F. Grease a baking sheet well.
- Cut the dough into eight pieces. Set the pieces you are not working on under plastic wrap or a damp towel. Divide the filling into eight parts, too.
- Roll a piece of dough into a ball, then flatten it to about 1/3 of an inch thick. Roll the outer inch of the dough thinner, to about ¼ inch thick or even thinner if you can – this makes what will become the bottom of the pastry match better with the top. Add some filling and bring the dough up all around it to seal. Set the dough seam side down on a floured surface and gently shape it into a flattened ball with your hands. Set on the greased baking sheet and repeat with the other pieces of dough.
- When all your bierocks are made and on the sheet, paint them all with egg and sprinkle with the seeds, plus a little more salt.
- Bake for 25 minutes, and cool a bit before serving. These are excellent at room temperature, too.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 140mg | 47% |
| Sodium | 589mg | 25% |
| Potassium | 347mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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