German Bierocks
These German Bierocks (German hamburgers) are a classic hearty meal. They have a soft yeasted dough on the outside and a beef and veggie filling center.
Equipment
- Stand Mixer with dough attachment
- Measuring cups and spoons
- Large mixing bowl
- Spatula
- Cutting board
- Chef's knife
- Large pot
- Large baking sheet
Ingredients
- 1-1/2 teaspoons Active dry yeast
- 1/2 Cup plus 1 tablespoon Warm water 110°
- 1 tablespoons Honey
- 1 Large Egg
- 1/2 teaspoon Fine sea salt
- 1 ½ Cups Unbleached all-purpose flour
- ½ Cup Whole wheat flour
FILLING:
- 1 Pound Ground beef
- 1-1/2 Cups Cabbage chopped
- 1/2 Cup Onion chopped
- 2 Large Carrots chopped
- ¾ tsp Fine sea salt
- ¼ tsp Ground black pepper
- 1 tsp Granulated garlic
- 1 tbsp Worcestershire sauce
- ¼ Cup Low sugar barbeque sauce
Instructions
- In the bowl of a stand mixer, add the warm water, honey, and yeast to activate. After 5 minutes, it should be bubbling up. Add the egg, salt, and flour to the mixture and mix lightly with a spatula.
- With a dough attachment, turn the mixer on to a medium speed and knead for 6 minutes. The dough should feel elastic and form together.
- Grease a large mixing bowl and transfer the dough to the bowl. Cover with plastic wrap and let sit in a warm place for 1 hour, or until doubled in size.
- Meanwhile, in a large skillet, cook beef and vegetables over a medium-high heat until the beef is cooked through and the veggies are tender. Add the spices and sauces to the mixture and stir until everything is combined
- Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal.
- Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 350° for 20 minutes or until golden brown. Serve warm.
Notes
- If you're kneading the dough by hand, it will take about ten minutes to reach the right texture. If the filling is too wet, it will make the dough soggy and hard to work with. Make sure to cook it down until the liquid is mostly absorbed.
- Don't overfill the dough, or the filling will seep out the sides and burn on the sheet.
- Store the leftovers in an airtight container or ziplock bag for up to three days in the refrigerator.
