Kraut Crullers / Kraut Rolls / Krautkrapfen

Ingredients

• 300 g Flour (All purpose)
• ½ tsp Salt
• 80 ml Water
• 5 tbsp Oil (i.e. sunflower oil)
• 200 g Bacon
• 1 Onion (medium size)
• 500 g Sauerkraut
• 500 ml Beef Broth
• 1 Clove
• 1 Bay Leaf
• ½ tsp Caraway Seeds
• 1 tsp Butter (soft)

Instructions

1. 1In a large bowl, mix the flour and salt.
2. 2Add the water and the oil and start mixing with your hands, kneading and creating a firm but workable dough.
3. 3Wrap the dough and let rest for at least 30 minutes.
4. 4Cut the bacon and onion into smaller pieces.
5. 5Heat a pot, add the bacon and fry for a couple of minutes, then also add the onion and fry for another couple of minutes.
6. 6Add the Sauerkraut to the pot, also add the bay leaf, clove, and caraway seeds. Then add about half of the beef broth. Cook for 30 to 60 minutes, let the liquid evaporate until only little is left.
7. 7Strain the sauerkraut, catch the remaining liquid for later. Let the sauerkraut cool.
8. 8Preheat the oven to 180°C / 350°F (convection oven) or 200°C / 400°F (other ovens).
9. 9Cut the dough in halves and roll out each half into a large, thin rectangle.
10. 10Add half of the cooled sauerkraut to the dough, leaving some space on one long side.
11. 11Start to wrap the dough around the sauerkraut from one long end towards the end with the gap. Roll it tightly!
12. 12When the dough has almost completely rolled, brush some water on the dough where the gap is, this will help to close the roll.
13. 13Cut the rolls into slices of 3 cm / 1½ inches.
14. 14Brush the butter onto the bottom of a casserole and set the slices (cut side up) into it. The slices should be close next to each other.
15. 15Now, add the liquid that you still have from cooking the sauerkraut. Additionally, add enough beef broth to cover the Kraut Crullers ⅔ of their height.
16. 16Cover with an oven-safe lid or aluminum foil, then put the casserole into the oven and bake for 20 minutes.
17. 17After 20 minutes, remove the lid/foil and bake for another 15 minutes.