Pyrizhky (Ukrainian Cabbage Buns

• Vegetarian

• Produce

  • 1/2 Onion

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 jar Sauerkraut

• Baking & Spices

  • 8 cups All-purpose flour
  • 1 tsp Pepper
  • 1 tsp Salt
  • 9/16 cup Sugar
  • 2 packages Yeast

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1/4 cup Butter

• Liquids

  • 2 1/2 cups Water

Found on claudiascookbook.com

Description

Ingredients

• 2.5 cups warm water
• 1/2 cup plus 1 tbsp sugar
• 2 packages of yeast
• 2 eggs
• 1 cup vegetable oil
• 1 tsp salt
• 8 cups all purpose flour
• 1 jar sauerkraut
• 1/2 onion
• 1/4 cup butter
• 1 tsp pepper

Directions

• In a large bowl (large enough to fit 8 cups flour later), combine 1/2 cup warm water with 1 tbsp sugar and 2 packages of yeast. Let stand in a warm place for 10 minutes to allow it to activate. In a blender combine your 2 eggs, vegetable oil, 1/2 cup sugar, and 2 cups warm water. Blend until completely combined and a little frothy. Add your mixture into the large bowl with your activated yeast. In another bowl, sift together your flour and salt. Add flour and salt mixture to your wet ingredient mixture. Mix well. Turn all your dough onto a well-floured surface. Knead very well. This is meant to be a very soft dough. Once kneaded, wrap in plastic and allow the dough to rise for at least 30 minutes. After 30 minutes, punch the dough down. While your dough is rising, rinse your sauerkraut. Squeeze as much liquid out as you can. In a food processor, finely chop your onion. Empty into a bowl. Place your sauerkraut in the food processor and pulse until finely chopped. In a large pan, fry your sauerkraut and onion together in 1/4 cup butter. Add your pepper. Place your sauerkraut mixture in a baking pan and set on the counter until completely cooled. Cut or pinch off small pieces of your dough and flatten in your hand. Place approximately a teaspoon of the sauerkraut filling in the middle of the dough. Be careful not to have any filling along the edges as they will not seal properly. Pinch to close. Place on a parchment paper-lined baking sheet about 1 inch apart. Bake at 350 degrees Fahrenheit for 10 – 12 minutes. Allow pans to cool on a wire rack then transfer to a towel on the counter. Serve and enjoy!