Sauerkraut Buns
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 2 Tbsps vegetable oil
- salt
- For the filling
- 1 onion
- 100 grams fatty Pancetta (cubed)
- 700 grams Sauerkraut
- 2 bay leaves
- 3 Juniper berries
- 2 allspice
- 150 milliliters dry white wine
- salt
- freshly ground peppers
- For preparing
- Pastry flour (for kneading)
- butter (for greasing)
- ½ bunch Chives
Preparation steps
For the dough: Place dough ingredients in a bowl and knead. If dough is too dry, add a little cold water. Cover and let rest for about 30 minutes.
For the filling: Peel and mince onion. Fry pancetta in a hot, dry pan, add onion and cook for 1-2 minutes.
Add sauerkraut, herbs and spices. Deglaze with wine and season with salt and pepper. Simmer for about 20 minutes over medium heat. Season with salt and pepper, remove spices and let cool slightly.
Preheat the oven to 180°C (approximately 350°F).
Thinly roll out dough on a floured surface. Sprinkle with flour, fold in half and roll again.
Repeat rolling and folding 3 times and finish by rolling dough out to a 45x60 cm (approximately 17x24 inch) rectangle. Spread sauerkraut onto dough, leaving a 1 cm (approximately 1/3 inch) wide margin around the edges. Brush edges with cold water and roll up dough. Firmly press to seal edges.
Slice dough into pieces, about 5 cm (approximately 2 inches) wide and place cut side up in a buttered dish. Drizzle with melted butter and bake for about 40 minutes.
Meanwhile, rinse chives, shake dry and slice into small rings. Remove buns from oven and serve sprinkled with chopped chives.
