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Volga German Bierocks

Updated: Apr 1

  • Traditional German Bierocks that Germans consume mainly with beer, they taste phenomenal, try them, and you make them. Follow recipe.

Ingredients: simple, standing time. 90 min. total time: 90 min.

For Rising yeast:

  • 15 g active dry yeast

  • 60 ml lukewarm water

  • pinch of salt

Dough:

  • 120 ml milk

  • 80 ml butter

  • 1 Tbsp of sugar

  • 2 tsp salt

  • 2 eggs

  • 500-540 g flour

Filling:

  • 500 g of ground beef

  • 150 g onion/ finely chopped

  • 400 g of shredded cabbage

  • 1 tsp of caraway seeds

  • 2 garlic cloves/ finely chopped

  • 2 Tablespoon fresh dill/ finely chopped

  • 2-3 Tbsp of dill pickle brine

Preparation:

Make the Dough:

  1. Raising active dry yeast for 10 minutes in lukewarm water.

  2. Scald half milk (bring to barely a simmer on a thermometer 80 °C), then set aside and add butter, 1 tbsp sugar, and 2 tsp salt.

  3. Stir until melted and combined, then cool until lukewarm. In a large bowl, combine the yeast and milk mixtures.

  4. Beat in 2 eggs, then gradually add flour, mixing until you’ve formed a soft dough.

  5. Turn out on a floured surface and knead for about 10 minutes, until smooth and elastic.

  6. Turn dough into a buttered bowl and lightly cover with plastic wrap.

  7. Set in a warm, draft-free spot for around an hour to 90 minutes, or until doubled in size. Meanwhile.

Prepare Filling:

  1. In a large pan, evenly brown ground beef over medium heat, then add diced onion and shredded cabbage. Sauté for 5 minutes.

  2. Add 1 tsp of caraway seeds, garlic cloves, and a fresh dill.

  3. Cook 10–15 more minutes until cabbage is tender.

  4. Stir in 2-3 tbsp of dill pickle brine (or water) to deg laze the pan.

  5. Season to taste. Cover and remove from heat.

Assemble the Bierocks:

  1. After the dough has risen, punch it down, and let it rest for 10 minutes.

  2. Divide dough into 10 balls.

  3. Roll each into a circle, about 3 mm in thickness.

  4. Spread the filling in the circle of each dough, then tightly pull up the edges, pinching to seal.

  5. Place, seam side down, onto a parchment paper-lined baking sheet.

  6. Repeat for the rest, leaving 5 cm of space in between each bierocks.

  7. Loosely cover bierocks with a kitchen towel and leave in a warm, draft-free spot for 20 minutes.

  8. Preheat your oven to 180 °C.

  9. When the bierocks are nice and puffy, gently brush with melted butter.

  10. Bake for 20–25 minutes. Cool slightly before serving.

  11. They’re great with German potato salad (or French fries), various pickles, and beer. Buon appetito!

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