Summary

Ingredients

• 400 ml milk
• 0.5 ½ cube yeast
• 500g flour
• salt
• 1 teaspoon sugar
• 100 g butter, soft / mararine
• 1 egg (s)
• 250 g meat sausae
• 3 medium onion (s)
• 1 tablespoon oil
• 1 can sauerkraut, (850ml)
• 1 apple
• 2 tablespoon stock, grained
• 0.5 liter ½ apple juice - spritzer
• 250 g whipped cream
• Flour, for the work surface

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Instructions

1. Heat 250 ml milk. Dissolve the yeast in it. Mix the flour, 1 teaspoon salt and sugar. Add yeast milk, 70g fat and egg. Knead everything with the dough hook of the hand mixer. Cover and let rise in a warm place for about 30 minutes. Dice the sausage and onions. Fry the sausage and 2/3 of the onions in the hot oil. Remove. Braise the remaining onions and peeled and quartered apples and caramelize with 2 teaspoons of sugar. Pour in the apple juice spritzer and fold in the grained stock. Let simmer for about 2-3 hours. Shape the dough into a roll on a floured work surface and cut into 12 pieces. Shape into balls, placing 1 tablespoon of sausage in the middle. Put the sauerkraut and the rest of the sausage in a baking dish, place the Buchteln on top. Heat the cream, 150ml milk and 30g fat, pour over the Buchteln. Bake in a preheated oven (200 ° C - with convection 175 ° C) for about 30 minutes. I usually cook the sauerkraut a day in advance because it should cook for that long. It is then nice and soft and always goes down well because it is slightly sweet and not so sour.