Paszteciki z Kapustą i Grzybami
My Mum used to bake this kind of small Sauerkraut and Mushrooms Buns to accompany beets borscht on Christmas Eve. Unfortunately when I asked her, she did not remember the recipe, what is more interesting, she even didn’t remember that she has been actually baking them:) Eventually I decided to go for Paszteciki recipe I found on Kwestia Smaku, one of my favorite cooking websites.
- 3 egg yolks
- 100 g/ 3,5 oz butter
- 35 g/1,3 oz fresh yeast
- 1 tbs sugar
- 1 cup/250 ml milk
- 350 g/0,8 lb flour
- 3/4 ts salt
SAUERKRAUT AND MUSHROOM FILLING:
- 600 g/ 1,5 lb sauerkraut
- 100g/ 3,5 oz dried wild mushrooms
- 1 onion
- salt, pepper
Prepare the filling according to the recipe for Uszka for Borscht.
For a dough:
Mix yeast with warm milk. Add 1 tbs of flour and 1 tbs of sugar. Mix well. Put aside to rise for about 15 minutes.
Mix an egg with sugar using a food processor. Combine with the yeast mixture. Add flour and continue mixing using food processor. Gradually add melted butter, mix and set aside to rise. After an hour the dough should be about doubled.
After an hour place the dough on the floury table. Knead it for a minute and roll out into a square. Cut into four stripes. Place filling along each stripe and stick the edges together.
Place rolls in the oven tray one close to another. Cut them across into small buns and let them rise for half an hour.
Spread rolls with yolk, sprinkle with sesame, caraway or nigella seeds. I used nigella – those black dots on the picture is nigella, in polish: czarnuszka. I love this flavor and often use czarnuszka for bread baking.
Heat the oven to 180 C/365 F. Place oven tray inside and bake for about 30 minutes, till the buns are golden.
Sauerkraut and Mushrooms Buns are ready and delicious, yum! 🙂
You can use other fillings you like. I sometimes use buckwheat and cheese filling I make for Zamojskie Buckwheat Dumplings. You can also make sweet buns, if you use farmers cheese with sugar inside (with a dash of vanilla they will be gorgeous!).