Frozen Buns (with Cabbage Filling)
by Editorial Staff
Yeast dough buns are first baked in the oven until half cooked and frozen. And then, in order to completely bring the buns to readiness, they need to be frozen in the oven, and in a few minutes delicious buns-pies are on your table! Yeast buns with cabbage and egg burgers are molded like German “Sunday” buns (Sonntagsbrötchen).
Servings: 6
Cook: 2 hours
Ingredients
For the dough:
- Wheat flour – 500 g + for working with dough
- Water – 350 ml
- Salt – 2 teaspoon
- Fresh yeast – 20 g
For filling:
- White cabbage – 300 g
- Eggs – 2 pcs.
- Milk – 50 ml
- Salt – 1/4 teaspoon
- Vegetable oil – 1 tbsp
To grease buns:
- Egg – 1 pc.
- and / or milk – 30 ml
Directions
- Put yeast in warm water and add salt. Stir until smooth.
- Add the sifted flour.
- Knead a soft dough. This will take you about 5 minutes. In general, yeast dough likes to be kneaded well. From this, the dough is saturated with air and becomes softer.
- Cover the bowl with the dough with a towel and place in a warm place so that the dough comes up and doubles. Time will take about 1-1.5 hours.
- Finely chop the cabbage. Pour oil into a preheated pan and add cabbage. Add milk. Cover the pan with a lid. Cook the cabbage over medium heat for 10-15 minutes. The cabbage should become soft and the liquid should evaporate.
- Boil one egg hard-boiled (10 minutes after boiling), cover with cold water and let cool. Then peel the egg, cut into small cubes and add to the cabbage. Stir.
- Add a raw egg, salt and mix there.
- Cover the skillet with a lid and cook the cabbage and eggs over medium heat, stirring occasionally, for 2-3 minutes, until the mixture thickens. Then remove the skillet from heat. Cool the filling.
- Divide the matched dough into 20 equal pieces. Roll balls out of the dough, press a little. Dust the pieces with flour, cover with a towel and leave for 10 minutes.
- Dust the blanks with flour again, fold in pairs, crush with your hands, making them larger. Cover again and let sit for 10 minutes.
- Roll the blanks a little into cakes. Place the filling in the middle of the flatbread. Cover the filling with one side of the flatbread.
- Then cover with the other side with an overlap.
Line a baking sheet with parchment paper. Place the rolls seam side down on the baking sheet. Cover with a towel and leave to rise for 10 minutes.
- Place a heat-resistant container with water in the oven. Preheat oven to 240 degrees.
Flip the rolls upside down. Bake yeast dough buns in a hot oven, without removing the container with water, at a temperature of 240 degrees for 10-15 minutes. The dough should be baked but not brown. - Cool the burgers and put them in a bag. Tie the bag well and put it in the freezer.
- When you want to make buns, preheat the oven to 200 degrees, place the frozen buns on a baking sheet. Brush with egg or milk (or an egg mixed with 1 tablespoon of milk).
Bake the buns in the oven for 20 minutes, until browning.
Cover the finished cabbage rolls with a towel and let rest for 5-10 minutes. Then serve the buns to the table.
Bon Appetit!
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