Traditional German Bierocks
- Jan 11, 2021
- 3 min read
## Exploring the Classic Flavors of Traditional German Bierocks
Traditional German Bierocks, often enjoyed with beer, offer a phenomenal taste experience. These buns with minced meat are ideal for breakfast or dinner, it can also serve as a snack. It goes well with yogurt or beer. Consider trying them by following this recipe.
Ingredients: medium, total time: 90 min. Bierocks 24
Dough:
1.25 kg flour
100 g of granilated sugar
15 g of active dry yeast/ or 1 packet fresh yeast 42g
2 tsp salt
360 ml water
240 ml milk
110 g butter cut into pieces
2 eggs
Filling:
1. 2 kg ground beef
1 head cabbage shredded /or chopped into ribbons
1 large onion/ finely chopped
2 tsp salt
1 tsp black pepper
3 Tbsp butter divided + 1 Tbsp Olive oil EVO
120 ml water
Preparation
For the Filling:
I make the filling the day before I want to make the bierocks and cool it overnight in the refrigerator.
Start by warming 1 tablespoon of the butter & avocado oil in a large pot over medium heat. Add the shredded cabbage, the onion, the ground beef, and the salt and pepper. Break up the beef. Add the water, cover and cook over medium-low heat for 30–40 minutes, with stirring occasionally. The cabbage should be wilted, and the beef fully cooked through. Drain the mixture when it finishes cooking.
For the dough:
Heat the milk, water and butter over low heat, until the butter is almost melted (between 50/60 °C) In a stand mixer fitted with a dough hook, add 4 cups of the flour with the salt, sugar, and yeast and stir together. Slowly add the milk mixture while the dough hook is mixing. Scrape the bottom and the sides a few times to make sure there aren’t any pockets of flour in this mixture.
Once all the flour is mixed in, add the eggs 1 at a time and mix for 3–5 minutes until all those ingredients are fully incorporated.
Then, while the dough hook is going, add 1 cup of flour at a time until your dough comes together. It will pull away from the sides of the bowl and no longer be sticky. You need to knead the dough for 10 minutes.
Grease a large bowl and put the dough into that bowl, rubbing the top and bottom in the grease that is in the bowl.
Cover with a damp cloth and let rise in a slightly warm place for 1 hour, or until doubled in size.
Punch it down and let it rise again for 1 hour or until doubled in size. Turn the dough out onto a lightly floured surface and divide into 4.
Roll each of these 1/4ths into a rectangle and cut into 6 pieces.
Take about 1/2 cup of the filling mixture and put it into each of the 1/6 this. Pull up the diagonal corners to meet in the middle and close all 4 seams by pinching them shut.
Baking:
Put all the bierocks on a parchment-lined baking sheet and bake at 180 °C for 30 minutes or until nicely browned on top.
I rotated mine halfway through cooking to ensure even browning. You can put them seam side up or down. Brush them all with butter when they came out of the oven, but that is not required.
These bierocks so well and are really great dipped in ketchup, BBQ sauce, ranch, blue cheese.
Serve warm.
Buon appetito!
NOTE:
Keep the rest of these Bierocks cloths at room temperature for the first day, and then transfer them to the refrigerator.
Heat in the oven, microwave or in a pan.
Do you want to try something a little different?
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