Ingredients
5½ cups all-purpose flour, plus 1 cup for dusting
2 tbsp granulated white sugar
4 tsp sea salt, fine
4 tsp active dry yeast
2 cups water, warm, (about 115 degrees F)
2 tbsp olive oil
1 pinch sugar
¼ cup unsalted butter, melted, for brushing
1½ cups cabbage, chopped
1 pc onions, medium, chopped
1½ lb ground beef
1½ cups cheddar cheese, shredded
salt, to taste
pepper, to taste
Preparation
Preheat the oven to 400 degrees F.
Sprinkle the yeast over the warm water to activate. Feed your yeast with a pinch of sugar and let stand for 15 minutes, until foam appears.
In a large bowl, sift the flour, add sugar and salt, and stir. Pour the yeast water. Mix until there are no more clumps of dry flour.
Turn the dough onto a floured surface and knead for about 10 minutes or until the dough is elastic.
Transfer the dough back into the bowl. Brush it with oil.
Cover the bowl and let the dough rise for at least 1 hour undisturbed in a warm area.
Once it has doubled in size, place the dough into a floured worktop. Form the dough into one big ball.
Divide it into 25 to 30 equal portions and roll each portion into a ball. Place them on a baking sheet covered with a kitchen towel to prevent drying out.
Set them aside to prove for 30 minutes. While waiting, prepare the filling.
Heat up a skillet on medium heat and cook the beef breaking it up with a wooden spoon or spatula. Drain the excess oil.
Add the cabbage and onions, let it cook for 40 minutes or until the cabbage is fully wilted and season with salt and pepper.
Once done, transfer into a bowl and let it cool. Mix in the cheese after the mixture has cooled off.
Take the dough and using a rolling pin, flatten each piece into about ⅛-inch thickness.Fill each dough with 2 tablespoons of filling.
To fold, take two opposite edges to the middle and pinch them together. Do the same to the other side. Pinch the seams together to seal.
Place the bierocks into the baking sheet seam side down leaving at least 1-inch space in between each. Repeat until all the dough and filling are used up.
Bake the bierocks for 13 to 15 minutes or until the top is lightly golden brown.
Brush them with melted butter as soon as they come out of the oven. Serve and enjoy!
