Rosa Cooking

Cabbage buns

Sauerkraut gives these buns a phenomenal taste… and a mixture of black and white flour tastes even better…

Preparation steps

  • Finely chop the sauerkraut, rinse with cold water and leave to strain nicely
  • Mix the yeast with lukewarm water and a spoonful of sugar and let it rise
  • Mix flour, black flour, salt, baking soda and another tablespoon of sugar
  • Add the leftover yeast, sauerkraut, sour milk and oil and knead a soft dough (the dough will stick a little, if you think you need more flour, feel free to add)
  • Coat the dough with oil and let it rise until it doubles in volume like this
  • Press the dough with your hand, then add a little dough and make small balls (coat your hands with oil so that the dough does not stick)
  • Cut with a knife like this and coat with egg yolk, put a teaspoon of melted margarine and sprinkle with sesame seeds
  • Let it come again
  • Bake at 180 degrees until golden brown
  • Good apetite


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