Sauerkraut Mushroom Polish (Print Version)

# Ingredients:

→ Mushroom & Sauerkraut Mixture

01 - 240g onions, medium-sized
02 - 3 tbsp oil for frying
03 - 2 dried bay leaves
04 - 450g sauerkraut, well-drained
05 - 1 tsp caraway seeds
06 - 2 allspice berries, whole
07 - 20g porcini mushrooms, dried
08 - 400g cremini mushrooms, fresh
09 - Season with salt and black pepper
10 - 1 tsp dried marjoram

→ Dough with Yeast

11 - 400g plain flour, spooned & leveled
12 - 115g butter, very soft
13 - 240ml slightly warm milk
14 - 1 teaspoon fine salt
15 - 1 large egg, room temperature
16 - 1 packet + 1/2 tsp (9g instant yeast)
17 - 1 additional egg yolk, room temperature
18 - 1 tbsp white sugar

→ Extras

19 - Milk (1 tbsp) + 1 egg, combined for wash
20 - Caraway seeds for dusting

# Instructions:

01 - In a medium pot, combine the sauerkraut, dried porcini, bay leaves, and allspice berries. Pour in water to just cover everything and cook under a loose lid at medium heat for about 45 minutes. Once the sauerkraut turns tender, drain the mixture and toss the bay leaves and berries.
02 - Pour 2 tbsp of oil into a big pan and heat at a medium level. Toss in chopped onions and caraway seeds, stirring occasionally for around 10 minutes, until soft. Sprinkle in marjoram, cook for another 60 seconds, then set aside. Turn the heat up to high, add the remaining oil, and cook mushrooms without stirring for 2–3 minutes. Stir and fry until any moisture is gone and mushrooms brown up. Let cool.
03 - Combine the cooked sauerkraut, mushrooms, and onions in a food processor. Blend briefly until finely broken down but avoid turning it into paste. Alternatively, mince it all with a knife. Sprinkle with salt and pepper to your liking. Chill in the fridge until you need it.
04 - In a roomy bowl, toss together flour and salt. Heat milk to just warm (around 38–43°C), mix in sugar and yeast, and wait 10 minutes for foam to appear. Stir the yeast liquid, egg, and yolk into the flour mix, forming a rough dough. Slowly knead in softened butter bit by bit until it's well blended. Knead for 10 minutes. Shape the dough into a round, place it in a greased bowl, cover it, and let it grow in a cozy spot for an hour or until it doubles in size.
05 - Spread the dough into a 35x45cm sheet. Slice this into 4 strips lengthwise. Spoon the chilled filling down each strip’s middle, then fold the dough around the filling to create logs. Line a baking sheet with parchment, place the logs on it, cover lightly, and let them puff up for half an hour.
06 - Turn the oven on to 180°C to preheat. In a small bowl, whisk an egg and 1 tablespoon of milk for the topping. Brush the dough logs, slice 5cm openings halfway down along each log, and bake for 25 minutes until they’re golden all over. Enjoy warm!

# Notes:

01 - For easy dough handling, make sure the filling cools completely before assembly.
02 - Save the drained sauerkraut liquid — it packs a punch in hearty soups like beet soup.

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