Moms Original Yeast Dough For Kraut Burgers Recipes

KRAUTBURGERS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, cook cabbage and onion until tender. , In a large bowl, combine the meat, cabbage mixture, salt, pepper and seasoned salt. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. square. Cut into 4-in. squares. Place 1/4 cup filling in the center of each. Bring corners over filling; pinch to seal. , Place, seam side down, on greased baking sheets. Do not let rise. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm. Refrigerate leftovers.

MOM'S ORIGINAL YEAST DOUGH FOR KRAUT BURGERS

Steps:

• Add yeast and 2 teaspoons of the sugar to warm water *see note
• Stirring add milk and oil to water mixture
• Mix about 2 cups of flour with the remainder of sugar and salt
• Add dry mixture to liquid mixture
• Mix with mixer until dough is elastic
• Put in enough flour to make bread dough form into a nice ball
• Pour out onto a lightly floured surface and knead (if you use a kitchen aid mixer instead let it mix on low speed 6-8 minutes and skip this step)
• Let dough rise while you make the meat and cabbage mixture

ORIGINAL LAUER-KRAUT BURGERS

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

MOTHER STARTER

Steps:

• Combine all of the ingredients in the bowl of an electric mixer with the paddle attachment and mix on slow speed for 1 minute. Or, combine all of the ingredients in a bowl and use a large spoon or your hands to mix until the ingredients form a rough, slightly sticky ball. Transfer the starter to a lightly floured work surface and knead for 2 minutes, until the starter is fairly smooth and all of the ingredients are evenly distributed.
• Place the mother starter in a clean, lightly oiled nonreactive bowl, crock, or plastic container large enough to contain the starter after it doubles in size. Cover loosely with plastic wrap or a lid (don't tighten the lid, as the carbon dioxide gas will need to escape). Leave the starter out at room temperature for 4 to 8 hours (or longer if needed), until it doubles in size; the timing will depend on the ambient temperature and the potency of your seed culture. Once it's doubled, the starter should register 4.0 or less if tested with pH paper and have a pleasant acidic aroma.
• When the starter is fermented, degas it by kneading it for a few seconds, then form it back into a ball, cover tightly, and refrigerate. After a few hours in the refrigerator, vent any carbon dioxide buildup by briefly opening the lid or plastic wrap. The mother starter is now ready to use and will be good for up to 5 days. To use it after 5 days, you must refresh all or part of the mother starter, as described below.
• Whenever the mother starter gets low, rebuild it (also called feeding or refreshing it) using 4 ounces (113 g) of the old starter and repeating the instructions above. You can even start with as little as 1 ounce (28.5 g) of mother starter and rebuild it in increments over a number of feedings, using the same ratios as for a 4-ounce (113 g) batch. For example, after a few weeks in the refrigerator, the protein and starches will break down, giving the starter a structure or consistency of potato soup. This is okay; the microorganisms are still viable, though fairly dormant (and maybe even a little drunk on the alcohol they've produced, which rises to the top and looks like gray water).
• To rebuild your mother starter, use 1 ounce (28.5 g) of mother starter and add 3 ounces (85 g) of flour and 2 to 2.25 ounces (56.5 to 64 g) of water. This will produce about 6 ounces (170 g) of starter. You can then build all or part of that into a larger piece using the same ratios: 100 percent flour, 33.3 percent starter, and 66 to 75 percent water. So for 6 ounces (170 g) of starter, use 18 ounces (510 g) flour (6 multiplied by 3) and 12 to 13.5 ounces (340 to 383 g) water (18 multiplied by 66 percent or 75 percent-lower hydration for all white flour, higher hydration for all whole grain flour). As you see, you can build a small piece of starter into a large piece very quickly.

KRAUTBURGER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
• Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
• Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.

SAUERKRAUT BEEF BUNS

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add sauerkraut. Cool for 15 minutes. , Meanwhile, flatten each piece of dough. Top each with a heaping tablespoonful of beef mixture. Fold dough over filling to meet in center; pinch edges to seal. , Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm.

FAMILY FAVORITE KRAUT BURGERS

Steps:

• Place all rolls out on cookie sheets. Spray syran wrap with cooking spray and cover snuggly (so dough does not dry out. Leave out to rise over night.
• Preheat oven to 350 degrees.
• In Large skillet brown ground beef and sausage together. When fully cooked drain off any excess oil in skillet. Season meat with salt,pepper and garlic powder. Add onions and half of the cabbage. Cover and let simmer.
• While meat is cooking clean a large surface area and dust lightly with flour. Roll out each roll to about 6" to 7" round circle.
• I do one cookie sheet at a time.
• Remove meat mixture from skillet and put it in a large bowl.
• Add the remaining cabbage to meat and stir well.(You can adjust the amount of cabbage you put in at this time if wanted or needed.). The heat from the meat will steam the remaining cabbage. Add Cheese to mixture. Stir well.
• Place approximately 1/2 to 3/4 cup of mixture on top of one rolled out roll (dough) and cover with second roll. Pinch edges tightly all around the roll and tuck under roll. Place each roll on cookie sheet and bake in preheated oven for approximately 20 minutes or until golden brown.
• My family eats these with honey mustard and spicy mustard.