Krautkrapfen (Bavarian Kraut Crullers) Recipe

Ingredients
<br>- 4 cups all-purpose flour
<br>- 2 teaspoons salt
<br>- 2  eggs
<br>- ½ cup water
<br>- 1 pound bacon, cut into small pieces
<br>- 1  onion, chopped
<br>- 1 (32 ounce) jar sauerkraut
<br>- 1  apple - peeled, cored, and chopped
<br>- 1 cup water
<br>- 1 cube beef bouillon
<br>- 2 teaspoons salt
<br>- ½ teaspoon ground black pepper
<br>- 2 teaspoons butter, cut into small pieces
<br><p></p>Directions
<br>step 1: In a large bowl, combine flour, salt, eggs and water. Stir until dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and elastic. If it sticks, add a little oil to your hands. Cover with plastic wrap, and set aside in refrigerator for about 30 minutes.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: Place bacon in a skillet over medium heat. Cook until bacon starts to brown. Stir in chopped onion, and cook for about 5 minutes. Stir in sauerkraut, chopped apple, water, bouillon cube, salt and pepper. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove from heat, and let cool.
<br>step 4: Divide the dough into 2 portions. Lightly oil your work surface, and roll out the dough into thin sheets about 8 by 16 inches. Pour liquid from sauerkraut into a 9x13 inch baking dish, and spread bits of butter into it. Spread kraut mixture evenly over the sheets of dough. Roll sheets up widthwise. Cut slices about 2 inches wide, and place them flat and close together in the baking dish.
<br>step 5: Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.
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Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 eggs
- ½ cup water
- 1 pound bacon, cut into small pieces
- 1 onion, chopped
- 1 (32 ounce) jar sauerkraut
- 1 apple - peeled, cored, and chopped
- 1 cup water
- 1 cube beef bouillon
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 teaspoons butter, cut into small pieces

Directions
step 1: In a large bowl, combine flour, salt, eggs and water. Stir until dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and elastic. If it sticks, add a little oil to your hands. Cover with plastic wrap, and set aside in refrigerator for about 30 minutes.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Place bacon in a skillet over medium heat. Cook until bacon starts to brown. Stir in chopped onion, and cook for about 5 minutes. Stir in sauerkraut, chopped apple, water, bouillon cube, salt and pepper. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove from heat, and let cool.
step 4: Divide the dough into 2 portions. Lightly oil your work surface, and roll out the dough into thin sheets about 8 by 16 inches. Pour liquid from sauerkraut into a 9x13 inch baking dish, and spread bits of butter into it. Spread kraut mixture evenly over the sheets of dough. Roll sheets up widthwise. Cut slices about 2 inches wide, and place them flat and close together in the baking dish.
step 5: Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.

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