Any Home Bakers Here?

[ronott1]

Any Kraut Burger makers on this thread? I just obtained my mom's traditional dough recipe with scalded milk, I have made knock off versions. Figured I would try the real dough recipe next time I make them. Just curious what people's experiences are with Kraut burgers?

Nope!

Not a California thing I suppose--I am fifth generation Californian--Family started raising sheep during the Gold Rush here.(1849)

 

[OrganicFarmWife]

Any Kraut Burger makers on this thread? I just obtained my mom's traditional dough recipe with scalded milk, I have made knock off versions. Figured I would try the real dough recipe next time I make them. Just curious what people's experiences are with Kraut burgers?

Maybe, can you describe what a kraut burger is? I might make them, but call them something different. Runzas

 

[COChix]

Maybe, can you describe what a kraut burger is? I might make them, but call them something different. Runzas

Same thing.... From Wiki....

runza (also called a bierock, fleischkuche, or Kraut Pirok) is a yeast dough bread pocket with a filling consisting of beef, pork, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle....

What this your dough recipe like, do you use scalded milk?

 

[OrganicFarmWife]

Same thing.... From Wiki....

runza (also called a bierock, fleischkuche, or Kraut Pirok) is a yeast dough bread pocket with a filling consisting of beef, pork, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle....

What this your dough recipe like, do you use scalded milk?

Yes I believe so, but will need to go look to be certian. I generally make them in the spring for DH to take out in field.

 

[COChix]

Yes I believe so, but will need to go look to be certian. I generally make them in the spring for DH to take out in field.

We make them during the winter, for work weeks when we are harvesting our herbs and greenhouses. Often it is long days of work and these are great for eating while working. I freeze them in foil me we just reheat.

 

[COChix]

here is what I have...I have not made this recipe with my mom's dough recipe so not sure how many these make and if the portion of meat filling to dough is accurate. If that makes sense. Just wanted to share...if someone tries this recipe before me, please let me know if the portions are correct.

Kraut Burgers or Runza's


Dough

l pkg active dry yeast
l/4 cup water
1 cup milk, scalded
2 Tablespoons sugar, 2 tablespoons shortening
1 tsp salt
1 egg

soften yeast in l/4 cup water - combine milk, sugar, shortening, salt; cool to lukewarm - add 1 cup of the flour beat well. Beat in softened yeast and egg(I never use the egg unless I am making dinner rolls) gradually add remainingflour to form a soft dough, beating well. Cover and let rise in warm place 82 degrees till double. 1 1/2 to 2 hours - turn out on lightly floured surface and shape as desired. Richer version for rolls - add egg, increase shortening or sugar or both to 1/4 cup.

Filling
2 pounds ground beef

1 large onion thinly sliced
1 Medium Cabbage, chopped

Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done.  Stir occasionally. 


Preheat oven to 350 degrees.

Roll each bread piece out into a 5" square. Using a slotted spoon to scoop mixture (you don't want them soggy) Place about a 1/3 cup of filling into each square. Bring up sides and pinch together. Place seam-side down on a greased baking sheet and allow to rise 10 minutes. Bake kraut burgers in preheated oven for 20 minutes or until golden brown. Remove from oven and immediately brush kraut burgers with melted butter.

Serve with a good stone ground mustard and horseradish.

 

[OrganicFarmWife]

We make them during the winter, for work weeks when we are harvesting our herbs and greenhouses. Often it is long days of work and these are great for eating while working. I freeze them in foil me we just reheat.

Ok I lied, my Grannies recipie does not use scalded milk. just warm water, yeast, sugar, salt, egg, oleo, and flour. She refrigerated the dough for at least 4 hours before working with it.
What do you use for filling? I like cheese

 

[OrganicFarmWife]

here is what I have...I have not made this recipe with my mom's dough recipe so not sure how many these make and if the portion of meat filling to dough is accurate. If that makes sense. Just wanted to share...if someone tries this recipe before me, please let me know if the portions are correct.

Kraut Burgers or Runza's


Dough

l pkg active dry yeast
l/4 cup water
1 cup milk, scalded
2 Tablespoons sugar, 2 tablespoons shortening
1 tsp salt
1 egg

soften yeast in l/4 cup water - combine milk, sugar, shortening, salt; cool to
lukewarm - add 1 cup of the flour beat well. Beat in softened yeast and egg
(I never use the egg unless I am making dinner rolls) gradually add remaining
flour to form a soft dough, beating well. Cover and let rise in warm place
82 degrees till double. 1 1/2 to 2 hours - turn out on lightly floured surface
and shape as desired. Richer version for rolls - add egg, increase shortening or sugar or both to
1/4 cup.

Filling
2 pound ground beef
1 large onion , chopped
Salt
Pepper
1 Medium Cabbage, chopped
2 batches of a white bread dough
Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done.  Stir occasionally. 


Preheat oven to 350 degrees.

Roll each bread piece out into a 5" square.
Using a slotted spoon to scoop mixture (you don't want them soggy) Place about a 1/3 cup of filling into each square.Bring up sides and pinch together.Place seam-side down on a greased baking sheet and allow to rise 10 minutes.Bake kraut burgers in preheated oven for 20 minutes or until golden brown.Remove from oven and immediately brush kraut burgers with melted butter.

Serve with a good stone ground mustard and horseradish.

We traditionally make them into oval rolls and usually eat them plain.

 

[COChix]

Ok I lied, my Grannies recipie does not use scalded milk. just warm water, yeast, sugar, salt, egg, oleo, and flour. She refrigerated the dough for at least 4 hours before working with it.
What do you use for filling? I like cheese

my mom was traditional with hers, ground beef, salt, pepper, cabbage and onions. I have had them with cheese, but like the traditional.i just made a knock off version yesterday with pizza dough from whole foods and smoked them on our smoker. They were delish, here is what they looked like.

You can see my consistency with size and shape was an issue....I will master with the next batch with the traditional dough.

 

[OrganicFarmWife]

my mom was traditional with hers, ground beef, salt, pepper, cabbage and onions. I have had them with cheese, but like the traditional.i just made a knock off version yesterday with pizza dough from whole foods and smoked them on our smoker. They were delish, here is what they looked like.

Oh yum, now I need to make runzas. We have a fast food place in NE called Runzas (could never figure out which came first, name of restaurant or name of burger) They serve them many different ways, original, with cheese, with mushrooms, ect. It is very popular here.