Bierochs
Discover the ultimate comfort food with these homemade Bierochs, a delightful fusion of soft, pillowy bread stuffed with a savory medley of seasoned ground beef, tender cabbage, and sweet onion. This traditional German-inspired recipe features a fluffy, yeast-risen dough that bakes to golden perfection, encasing a flavorful filling that's both hearty and satisfying. Perfect for family dinners, potlucks, or make-ahead lunches, these hand-held meat pies are as versatile as they are delicious. A light egg wash adds a gorgeous sheen to each Bieroch, making them as visually appealing as they are tasty. Ready to tantalize your taste buds and transport you to a cozy kitchen filled with warm, nostalgic flavors? Serve these pastries fresh from the oven, and watch them disappear!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1.5 cups Warm milk
- 4 tablespoons Unsalted butter (melted)
- 1 large Egg
- 1 pound Ground beef
- 3 cups Green cabbage (shredded)
- 1 medium Yellow onion (diced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 1 large Egg (for egg wash)
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour, active dry yeast, sugar, and salt.
Warm the milk to about 110°F (43°C) and stir in the melted butter. Gradually add the warm milk mixture to the dry ingredients, mixing until smooth.
Add the egg and mix well. Gradually incorporate the remaining 2 cups of flour, kneading the dough until it becomes smooth and elastic (about 5-7 minutes).
Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and cook until browned.
Add the diced onion and shredded cabbage to the skillet. Season with salt and black pepper. Cook until the cabbage is wilted and soft, about 10-12 minutes. Drain any excess grease and let the filling cool slightly.
Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball, then use a rolling pin to flatten each ball into a circle about 6 inches in diameter.
Place 2-3 tablespoons of the filling in the center of each dough circle. Fold the edges over the filling, pinching them together to seal and form a pouch.
Place the Bierochs seam-side down on a baking sheet lined with parchment paper. Cover loosely with a cloth and let them rest for 15 minutes.
Preheat your oven to 375°F (190°C). In a small bowl, whisk together the remaining egg and water to create an egg wash. Brush the tops of the Bierochs with the egg wash.
Bake the Bierochs in the preheated oven for 20-25 minutes, or until golden brown.
Let the Bierochs cool for a few minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
3870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 5410 mg | 235% | |
| Total Carbohydrate | 443.1 g | 161% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 59.2 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 770 mg | 59% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 2824 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
