For the Dough
1 ½ teaspoons Active Dry Yeast
1/4 cup (60ml) warm water
6 cups (720g) Flour
2/3 cup (135g) Sugar
1 ½ teaspoons Salt
1 ½ cups (350ml) Milk
10 tablespoons (140g) Butter cut up and at room temperature
2 Eggs, lightly beaten

For the Filling
2-3 tablespoons oil for frying
1 large Onion, diced, yellow or sweet
2 pounds lean ground beef
1 cup (150) sauerkraut drained
1/2 head of Cabbage, shredded
1 teaspoon crushed caraway seeds, or ground cumin
Salt and Pepper to taste
1/3 Cup Dijon mustard


Prepare the Dough
1. Heat the milk to 180°F then remove it from the heat.
2. Whisk in the butter. Let the mixture cool to 120°F. Set aside.
3. Activate the yeast by mixing it with 1/4 cup warm water and a pinch of sugar. Set aside until foamy.
4. In a separate bowl or stand mixer bowl, whisk the flour, sugar, and salt together.
5. Add the yeast mixture, eggs, and milk/butter mixture and combine well using a stand mixer if you have one. Form a dough and knead until smooth, adding flour when necessary to make it workable. It should still remain a sticky dough.
6. Put the dough into a lightly greased bowl and cover, letting it rise for 45 minutes or until doubled in size.
7. After an hour, punch down the dough down again and let it rise for another 30 minutes.

Prepare the Filling
1. While the dough rises, heat the oil in a large frying pan and add the yellow onion. Cook for 10 minutes or until the onions are soft and translucent.
2. Add the ground beef and cook until browned, about 7 minutes.
3. Add the cabbage and let it cook down for a couple minutes.
4. Add the rest of the ingredients and cook for several minutes, tasting and adjusting spice as it cooks.
5. Once cooked, set the filling aside to cool completely.

1. Once the dough is fully risen, divide it into 15 equal pieces and form them into balls.
2. Roll each ball out into a circle 6 inches in diameter.
3. Place 1/3 cup of cooled filling into the center of each disk of dough and gather up the sides to form a parcel, pinching the dough together in the center.
4. Place a sheet of parchment paper on a baking sheet and lightly grease the parchment paper.
5. Preheat your oven to 350F.
6. Set the bierocks on the greased baking sheet, leaving 1 inch between them, then cover and let rise for 20 minutes.
7. Once risen, bake the bierocks, 1 sheet at a time, for 15-20 minutes, or until the tops begin to brown.
8. Remove them from the oven and brush with melted butter.
9. Serve warm or at room temperature.

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