Beau's Bierocks - Cultural Cuisine

Dough:

1 cup milk, warm

½ cup water, warm

¼ cup butter, softened

1 ½ cups flour

½ cup sugar

4 ½ teaspoons active dry yeast

Filling:

2 lbs ground beef (85% lean is good)

4 cloves garlic, minced

1 onion, diced (make it a big one)

½ head cabbage, shredded (roughly one pound)

2 teaspoons salt (plus more to taste)

1 teaspoon pepper

1 teaspoon sugar (plus more to taste)

For the dough - if using a machine, put the ingredients into the bread machine in the order listed. Set machine to the dough setting for a 2 pound loaf.

For a stand mixer - add the ingredients in the order listed and knead with the dough hook for 10 minutes using the stir/low speed. Let sit in a loosely lidded container in an over with the light on for 2 hours to rise before using.

For the filling - brown ground beef with the garlic, onion pepper and 1 teaspoon of the salt. Drain any grease and then add cabbage, sugar and remainder of salt to the pan. Cook over medium heat for 5-7 minutes, stirring occasionally.

To Assemble - Divide the dough into four equal half-pound pieces. For each piece, roll out the dough roughly into a square shape and cut into quarters. Fill each portion with ¼ cup of filling. Moisten edges of dough with water and pinch closed. Flip and place onto a parchment/silpat lined sheet pan. Repeat for each piece of dough. You’ll get to about 8 a pan. Bake in 375 degree oven for 20/25 minutes or until browned. Spritz/brush with melted butter as they come out of the oven if you’re feeling classy (I don’t do this to the ones I freeze, otherwise crust loses its texture as it cools).