Franconian-style Stuffed Buns

Ingredients

In this Franconian adaptation of the Russian pirozhki, we incorporate Franconian flavors and ingredients to create a unique twist. While the original pirozhki often feature fillings like cabbage, potatoes, and mushrooms, our Franconian-style stuffed buns highlight ingredients commonly found in Franconian cuisine, such as sauerkraut, minced meat, and onions. The dough is also adjusted to reflect the Franconian preference for a softer and fluffier texture. We alse have the original recipe for Pirozhki, so you can check it out.

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 50g (¼ cup) unsalted butter, melted 50g (¼ cup) unsalted butter, melted
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• For the filling: For the filling:
• 300g (10.5 oz) minced meat (pork or beef) 300g (10.5 oz) minced meat (pork or beef)
• 1 onion, finely chopped 1 onion, finely chopped
• 200g (7 oz) sauerkraut, drained and squeezed 200g (7 oz) sauerkraut, drained and squeezed
• 1 tsp caraway seeds 1 tsp caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
2. 2.
   Gradually add the warm milk and melted butter to the dry ingredients. Stir until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Meanwhile, prepare the filling. In a skillet, cook the minced meat and chopped onion until browned. Add the sauerkraut, caraway seeds, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and let it cool.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the risen dough and divide it into small portions. Roll each portion into a circle, about 10cm (4 inches) in diameter.
8. 8.
   Place a spoonful of the filling in the center of each dough circle. Fold the edges over the filling and pinch to seal, forming a bun shape.
9. 9.
   Transfer the stuffed buns to a baking sheet lined with parchment paper. Brush the buns with the beaten egg wash.
10. 10.
    Bake in the preheated oven for 20-25 minutes or until the buns are golden brown.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Sauerkraut — Make sure to drain and squeeze the sauerkraut well to remove excess moisture, as this will prevent the dough from becoming soggy.
• Caraway seeds — Toasting the caraway seeds before adding them to the filling will enhance their flavor.

Tips & Tricks

• Experiment with different fillings such as cheese, mushrooms, or spinach to add variety to your Franconian-style stuffed buns.
• Serve the buns warm with a dollop of mustard or a side of pickles for an authentic Franconian experience.
• If you prefer a vegetarian version, substitute the minced meat with plant-based ground meat alternatives.

Serving advice

Franconian-style stuffed buns are best served warm. They can be enjoyed as a standalone snack or paired with a fresh salad for a light meal.

Presentation advice

Arrange the Franconian-style stuffed buns on a platter, garnished with fresh herbs such as parsley or chives, to add a pop of color and enhance their visual appeal.