Sauerkraut Mushroom Buns Polish (Print Version)

# Ingredients:

→ Sauerkraut Mushroom Filling

01 - 450g drained sauerkraut
02 - 20g dried porcini mushrooms
03 - 2 bay leaves
04 - 2 allspice berries
05 - 3 tablespoons frying oil
06 - 2 medium onions (240g)
07 - 1 teaspoon caraway seeds
08 - 1 teaspoon marjoram
09 - 400g fresh cremini mushrooms
10 - Salt and black pepper to taste

→ Yeast Dough

11 - 400g all-purpose flour, spooned and leveled
12 - 1 teaspoon fine sea salt
13 - 240ml milk
14 - 9g instant yeast (1 packet + 1/2 teaspoon)
15 - 1 tablespoon sugar
16 - 1 large egg, at room temperature
17 - 1 egg yolk, at room temperature
18 - 115g very soft butter

→ Additional Ingredients

19 - 1 egg + 1 tablespoon milk for egg wash
20 - Caraway seeds for topping

# Instructions:

01 - Drain the sauerkraut and place it in a medium pot with the dried porcini mushrooms, bay leaves, and allspice berries. Add enough water to cover. Cook, partially covered, over medium heat for 45 minutes or until the sauerkraut is soft, then drain and discard the bay leaves and allspice berries.
02 - Heat 2 tablespoons of oil in a large frying pan over medium heat. Add the diced onions and caraway seeds. Cook for about 10 minutes, stirring occasionally, until softened. Add marjoram, cook for 1 more minute, and set aside. Turn the heat to high, add 1 tablespoon of oil, and cook the chopped mushrooms without stirring for 2–3 minutes. Stir and continue cooking until the liquid evaporates and the mushrooms are browned. Set aside.
03 - Place the cooked sauerkraut, mushrooms, and onions into a food processor. Pulse until finely chopped but not pureed. Alternatively, chop them finely using a knife. Season with salt and pepper to taste. Cool and refrigerate until ready to use.
04 - Combine flour and salt in a large mixing bowl. Heat the milk to 38–43°C, then mix with sugar and yeast. Let sit for 10 minutes until foamy. Add the egg, egg yolk, and yeast mixture to the flour. Mix until roughly combined. Gradually knead in softened butter, one tablespoon at a time, until incorporated. Knead for 10 minutes. Form the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place for 1 hour or until doubled in size.
05 - Roll out the dough into a 35x45cm rectangle. Divide it into 4 long strips. Place the filling in the center of each strip. Wrap the dough around the filling to form logs. Place logs on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
06 - Preheat the oven to 180°C. Mix one egg with 1 tablespoon of milk to create an egg wash. Brush the logs, then make 5cm cuts along the logs without separating them completely. Bake for 25 minutes or until golden brown. Serve warm.

# Notes:

01 - The filling must be chilled before adding it to the dough to ensure proper dough handling.
02 - The reserved liquid from the sauerkraut can be used to enhance soups such as Polish beet soup.

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