German Bierock

Many countries have their own variation of meat stuffed dough buns ! This is the German version called Bierock and when I tell you these are fluffy meaty and delicious you had better believe it :)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Measure 350 ml warm water ( not hot it should be warm to the touch ) sprinkle in 9 grams instant yeast then add the tablespoon of sugar and set aside for a few minutes until the yeast bubbles and foams up

Step 2

In a bowl measure out the flour then stir in the salt . Now pour in the yeast mixture and mix until combined . Knead until smooth then cover with a damp restored and let it rise in a warm place for 1 hour

Step 3

Dice an onion and fry in a pan until just starting to color then add thinly sliced cabbage season with salt pepper and a dash of balsamic vinegar and cook a few minutes until soft . Transfer to a bowl then in the same pan add the ground beef ( I actually used a mixing ground beef and ground pork but if you can’t get that just use ground beef ) season with salt pepper garlic powder and paprika then brown it and add back in the cabbage and cook two minutes . This is the filling and can now cook for later use

Step 4

Flatten the dough and divide into 20 . Roll into large circles then put some filling in the center . Now pinch the dough closed and flip over so that they are in a ball shape . These are quite large so only put a few on each lined baking tray . Cover and let rise another 30 minutes . Heat the oven to 190 c then brush the tops with a little milk or melted butter and bake for 25 minutes or until golden