Shopping list for the dough
250 ml lukewarm milk
1 sachet dried yeast
500g flour
pinch of salt
1 teaspoon sugar
100g butter, cubed
to fry
700 ml sunflower oil
Shopping list for the sauerkraut
1 onion & 1 apple, slices and cubes
1 tablespoon lemon juice
100 grams of smoked bacon, cubed
2 tablespoons oil
700g sauerkraut
100 ml dry white wine
250 ml vegetable stock (cube)
Seasoning: 1 teaspoon peppercorns; ½ tsp juniper berries; 1 bay leaf; pinch of salt; pepper; sugar; chives
A tasty sauerkraut sandwich with bacon tastes so good in winter. The buns are not baked in the oven but deep fried, so let them drain well on kitchen paper before you put the sauerkraut on top.
How to make flat sauerkraut rolls with bacon
Heat the milk on medium heat, do not let it boil.
Dissolve the yeast in the warm milk by stirring.
Stir flour, sugar, salt together.
Make a well in the flour and pour in the milk.
Add the buttercubes.
Rub the butter into the flour and knead the dough.
Grease a large bowl and put in the dough.
Cover the bowl with a warm tea towel and let the dough rise for about 1 hour and make the sauerkraut filling
Fry the bacon 1 - 2 minutes in the hot oil.
Fry the onions until translucent.
Peel and core the apple, chop it into cubes.
Add the apple cubes and sauerkraut and fry too.
Deglaze the sauerkraut mixture with the white wine and let it reduce for a bit, add the vegetable stock and let it reduce for 30 minutes. Add the spices (in a spicebag) after 20 minutes.
Preheat the sunflower oil to 180°C
Knead the dough briefly and divide it in equal pieces.
Shape into round buns, press in a well and let rise 20 minutes more.
Fry the buns 3 - 4 minutes on each side, until golden brown.
Remove the buns from the pan with a slotted spoon and let them drain well.
Spoon the sauerkraut mixture on top of the hot buns and serve immediately.
Deliciously savory & sweet and sour, yummy !