Sauerkraut Mushroom Buns
These Sauerkraut Mushroom Buns are made with tender yeast dough filled with caramelized mushrooms, tangy sauerkraut, and savory spices. Perfect for cozy gatherings or as a hearty snack.
12 Servings
Ingredients
For the Dough:
- 3 ¼ cups 400 g all-purpose flour
- 1 ¼ cups 300 ml warm water
- 1 teaspoon salt
- 1 ½ teaspoons instant yeast
For the Filling:
- 6 ounces 170 g mushrooms (baby bella, cremini, or portobello), finely chopped
- 1 medium onion finely chopped
- 2 tablespoons butter or oil
- Pinch of salt
- 3 bay leaves
- 6 whole peppercorns
- 6 whole allspice berries
- ¼ teaspoon ground black pepper
- 1 can 14 oz / 400 g sauerkraut, drained and roughly chopped
Additionally:
- 1 egg beaten (for sealing and brushing)
Instructions
Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Gradually add the warm water while mixing until a rough dough forms.
- Transfer the dough to a lightly floured surface and knead for approximately 5-7 minutes or until the dough becomes smooth and elastic.
- Cover the dough with a clean towel and set it aside in a warm place while you prepare the filling.
Prepare the Filling
- Clean and finely chop the mushrooms. Dice the onion.
- In a large skillet, melt the butter over medium heat. Add the onions and sauté until they become soft and translucent, about 5 minutes.
- Add the chopped mushrooms and cook until they release moisture and begin to brown around the edges, approximately 5-7 minutes.
- Incorporate the bay leaves, whole peppercorns, allspice berries, and a pinch of salt. Stir for a minute to release the spices’ aroma.
Add the Sauerkraut
- Drain the sauerkraut thoroughly and chop it coarsely.
- Add the sauerkraut to the mushroom mixture and cook, stirring occasionally, for 8-10 minutes or until all moisture has evaporated.
- Remove the bay leaves and whole spices from the mixture and allow the filling to cool completely before assembling the buns.
Preheat the Oven and Roll Out the Dough
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Divide the dough into two equal portions. Roll out one portion on a floured surface into a rectangle about 1/4 inch thick.
Fill and Seal the Buns
- Spread half of the cooled sauerkraut and mushroom filling evenly along the center of the rolled dough.
- Brush the edges of the dough with the beaten egg to help seal the buns.
- Fold the top half of the dough over the filling, then fold the bottom half over the top. Flip the entire roll so the seam faces downward.
- Cut the filled roll into smaller, individual buns without fully separating them. Keeping them close together helps maintain their shape during baking.
Bake the Buns
- Transfer the prepared buns to the lined baking sheet. Brush the tops generously with the remaining beaten egg for a glossy finish.
- Bake for 15-20 minutes, or until the buns are golden brown on top.
Cool and Serve
- Allow the buns to cool slightly before serving. They can be enjoyed warm or at room temperature and pair beautifully with soups or as a standalone snack.
Notes
To prepare a gluten-free version of these Sauerkraut Mushroom Buns, substitute the all-purpose flour with a gluten-free all-purpose flour blend containing xanthan gum. Check that your sauerkraut and spices are also labeled gluten-free. The dough may require slightly less water, so add it gradually while mixing to avoid a sticky texture.