Kraut Crullers / Kraut Rolls / Krautkrapfen

Step 1

In a large bowl, mix the flour and salt.

Step 2

Add the water and the oil and start mixing with your hands, kneading and creating a firm but workable dough.

Step 3

Wrap the dough and let rest for at least 30 minutes.

Step 4

Cut the bacon and onion into smaller pieces.

Step 5

Heat a pot, add the bacon and fry for a couple of minutes, then also add the onion and fry for another couple of minutes.

Step 6

Add the Sauerkraut to the pot, also add the bay leaf, clove, and caraway seeds. Then add about half of the beef broth.Cook for 30 to 60 minutes, let the liquid evaporate until only little is left.

Step 7

Strain the sauerkraut, catch the remaining liquid for later. Let the sauerkraut cool.

Step 8

Preheat the oven to 180°C / 350°F (convection oven) or 200°C / 400°F (other ovens).

Step 9

Cut the dough in halves and roll out each half into a large, thin rectangle.

Step 10

Add half of the cooled sauerkraut to the dough, leaving some space on one long side.

Step 11

Start to wrap the dough around the sauerkraut from one long end towards the end with the gap. Roll it tightly!

Step 12

When the dough has almost completely rolled, brush some water on the dough where the gap is, this will help to close the roll.

Step 13

Cut the rolls into slices of 3 cm / 1½ inches.

Step 14

Brush the butter onto the bottom of a casserole and set the slices (cut side up) into it. The slices should be close next to each other.

Step 15

Now, add the liquid that you still have from cooking the sauerkraut. Additionally, add enough beef broth to cover the Kraut Crullers ⅔ of their height.

Step 16

Cover with an oven-safe lid or aluminum foil, then put the casserole into the oven and bake for 20 minutes.

Step 17

After 20 minutes, remove the lid/foil and bake for another 15 minutes. If you want, you can use the broil function of the oven for the last 2-3 minutes.

Step 18

Serve with a salad.