krautkrapfen (bavarian kraut crullers)

Ingredients

• Servings: 4
• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 eggs
• 1/2 cup water
• 1 pound bacon, cut into small pieces
• 1 onion, chopped
• 1 (32 ounce) jar sauerkraut
• 1 apple - peeled, cored, and chopped
• 1 cup water
• 1 cube beef bouillon
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons butter, cut into small pieces

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• in a large bowl, combine flour, salt, eggs and water. stir until dough has pulled together, then turn it out a lightly floured surface and knead until smooth and elastic. if it sticks, add a little oil to your hands. cover with plastic wrap, and set aside in refrigerator for about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• place bacon in a skillet over medium heat. cook until bacon starts to brown. stir in chopped onion, and cook for about 5 minutes. stir in sauerkraut, chopped apple, water, bouillon cube, salt and pepper. reduce heat, cover, and simmer for 15 to 20 minutes. remove from heat, and let cool.
• divide the dough into 2 portions. lightly oil your work surface, and roll out the dough into thin sheets about 8 by 16 inches. pour liquid from sauerkraut into a 9x13 inch baking dish, and spread bits of butter into it. spread kraut mixture evenly over the sheets of dough. roll sheets up widthwise. cut slices about 2 inches wide, and place them flat and close together in the baking dish.
• bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.