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Recipe development: Bierocks IV

I'm continuing to plug away at the bierocks. I've got my filling chilling, and I'll start the dough after the dog park. In addition to the bierocks, I'm baking a blueberry lemon cake and starting the filling for a chard-mushroom(-goat cheese?) bierock. Bzz bzz bzz!

Here's the recipe:

Bierocks IV
Makes 24 bierocks

Bierock Dough Recipe
Makes 24 3-ounce balls of bierock dough

Dough Ingredients

1 cup lukewarm water
2 1/4 tsp yeast
1/2 tsp sugar

8 cups King Arthur All-Purpose Flour + 2 cups King Arthur Sprouted Wheat Flour, mixed & then divided
1/4 cup sugar
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt

3/4 cup half and half
3/4 cup water
1/2 cup unsalted butter, melted and cooled
2 large eggs, beaten

1 Tbsp olive oil

1 egg, beaten + 1 Tbsp water for egg wash

1 Tbsp salted butter for rubbing on tops of bierocks once out of oven

Dough Directions

1. Proof yeast: Mix together yeast, water, and sugar. Set aside in warm place for 10 minutes (should be bubbly on top if good).

2. Whisk/sift together flours.

3. Whisk together flour mixture, sugar, onion powder, garlic powder, and salt; set aside. Mix together proofed yeast, half and half, butter, and eggs. Add to flour and combine. Work in the all-purpose flour, one cup at a time, until dough is springy and solid. Knead dough for 10 minutes.

3. Place dough in large, oiled bowl, and rub lightly with olive oil before covering with damp towel. Set in warm place to allow to double in size, about 1 hour.

4. Punch down dough, cover and allow to double in size, about 1 hour.

5. Preheat oven to 380°F.

6. Divide dough ball into three equal ones. Divide each of those balls into 8 portions of dough for a total of 24.

7. Roll out each ball into a small circle. Place filling in center. Pull dough edges up and pinch them closed, placing bierock seam-side down on Silpat- or parchment-covered baking sheet. Repeat until there are 12 bierocks on each sheet.

8. Brush egg wash over each bierock.

9. Bake bierocks for 15 minutes. Switch racks, turning each sheet around to ensure even baking. Bake an additional 15 minutes, or until Bierocks are well browned.

10. Remove bierocks from oven and rub with salted butter so that they'll be soft when cool. Allow to cool 10 minutes before eating, and completely cool before storing/freezing.

Freezing, thawing, and reheating: To freeze, wrap each bierock in Saran wrap before placing in a freezer bag. Squeeze as much air as possible out of freezer bag before sealing. Freeze. To quickly thaw one bierock: microwave at half power, 2 minutes per side. Quickly reheat by microwaving on high for 1 minute. Otherwise, thaw overnight in refrigerator, and reheat in 350-degree oven for 20-30 minutes.

Bierock Filling
Makes 24 1/2-cup balls of filling

Filling Ingredients

1 small head green cabbage, (about 4 cups), chopped
1 small head purple cabbage (about 4 cups), chopped
2 large la rouge peppers (about 2 cups), chopped [These are sweet and flavorful, but bell will also work.]
spray oil
pinch salt
pinch pepper

12 oz (about 2 cups) steamed artichoke hearts, chopped and then food-processed until uniform
2 white onions (about 2 cups), chopped and then food-processed until uniform
1 Tbsp garlic, minced
2 Tbsp olive oil

1 lb ground beef
1 lb fresh (not smoked) Polish pork kielbasa; removed from casings and crumbled

2 Tbsp chia seed, ground
6 Tbsp water
4 packets Herb Ox Sodium-Free Beef Bouillon
1 Tbsp Worcestershire sauce
2 tsp Italian seasoning
1 1/2 tsp salt
3/4 tsp celery seed
3/4 tsp coriander
1/2 tsp marjoram
1/2 tsp onion powder
1/2 tsp paprika, sweet
1/2 tsp parsley
1/2 tsp pepper, black
1/2 tsp rosemary, crushed
1/2 tsp thyme leaves
1/4 tsp cayenne pepper
1/4 tsp cinnamon, Ceylon
1/4 tsp cinnamon, Saigon (cassia)
1/4 tsp cloves
1/4 tsp garlic powder
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp oregano
1/4 tsp paprika, hot
1/4 tsp sage
1/4 tsp turmeric

2 large eggs, beaten

Filling Directions

1. Roast cabbage and pepper in a bit of spray oil, pepper, and salt.

2. While cabbage is roasting, sauté onion, artichoke, and garlic in olive oil until soft and beginning to take on color.

3. In another pan, mix together ground beef and kielbasa and brown. Drain meat, and add it to onion mixture.

4. Remove roasted veg from oven and allow to cool before food processing it until uniform and adding it to meat and onion mixture. Mix well.

5. Remove filling mixture from heat and allow to cool.

6. Grind chia. Mix it with water, herbs, and spices in medium bowl. Beat eggs in bowl and thoroughly combine.

7. Add egg mixture with the rest of the filling, kneading it with hands until uniform consistency is achieved.

8. If possible, allow filling to rest 12-24 hours.

9. Divide filling into 24 equal portions in preparation of filling buns.

Each bierock has the following nutritional information:



Pics later!

Comments

a_boleyn
Apr. 9th, 2017 02:58 pm (UTC)
I understand the distraction and you both remain in my prayers. The breads turned out well.