Christmas yeasted shortcrust rolls

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Today I'd like to share a recipe for yeasted shortcrust rolls stuffed with a classic Polish Christmas filling - sauerkraut and mushrooms.


They're delicious both hot and cold. Dough prepared from recipe below is more on the shortcrust side, and it's light and crispy. Filling is well balanced between sauerkraut and mushrooms. Add a mug of borscht, and you won't need anything else.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Yeasted shortcrust dough

  • 300 g wheat flour
  • 7 g instant yeast
  • 1/2 tsp salt
  • 150 g cold butter
  • 1 heaped tbsp soured cream (~40 g)
  • 1 egg

Filling

  • 100 g dried mushrooms
  • 500 g sauerkraut
  • 1 onion (~130 g)
  • 30 g unsalted butter
  • 2 bay leaves
  • 5-6 allspice berries
  • 5-6 corns whole black pepper
  • Salt and ground black pepper to taste

Also

  • 1 egg
  • 1 tbsp milk
  • Sesame, poppy or nigella seeds to decorate

Method

  1. Put 100 g dry mushrooms into a medium pot. Cover them completely with cold water and set them aside to soak overnight, or at least for 2 hours.
  2. Put the pot over medium-low heat and bring water to a boil. Cook mushrooms until soft, for 30 minutes. Take them out of the pot with a slotted spoon and set aside to cool. Pass the leftover liquid through a fine sieve to remove any potential sand.
  3. Put 500 g pressed sauerkraut into a large pot and add 2 bay leaves, 6 allspice berries and 6 peppercorns. Pour in the liquid left over after cooking mushrooms and add enough water to cover sauerkraut. Bring liquid to a boil and cook until sauerkraut is soft, for 30 minutes. Drain sauerkraut, press it to remove excess water and set aside to cool.
  4. Mince cool mushrooms and sauerkraut with a mincer fitted with a medium screen. 
  5. Cube one medium onion finely. Melt 2 tbsp butter in a large pan, add onion and cook it over medium-low heat for a few minutes, until soft and translucent.
  6.  Add minced sauerkraut and mushrooms to the pan. Cook its contents together for a few minutes, stirring, until excess moisture evaporates. Season to taste with salt and ground black pepper. Stir through for the last time to distribute seasoning and set aside to cool completely.
  7. Prepare yeasted shortcrust dough. Add 300 g wheat flour, 7 g instant yeast and 1/2 tsp salt into a bowl. Mix dry ingredients through with a whisk to distribute yeast and salt evenly. Add 150 g cold cubed butter. Incorporate it into flour with a confectionery knife, regular knife or your fingers until wet sand consistency.
  8. Once you get desired texture add 1 heaped tbsp soured cream and 1 egg. Mix through with a wooden spoon until flour absorbs moisture. Start kneading dough with your hand - in the bowl at first, until all ingredients combine, and on a work surface next, until smooth dough forms. Shape the dough into a ball, cover it tightly with plastic wrap and put it into a fridge for about one hour.
  9. Take the dough out onto a lightly floured work surface and divide it into 4 roughly equal parts. Leave one quarter on the worktop and wrap the remaining parts to prevent them from drying out. Roll out the dough to a shape that will allow you to cut out a long rectangle, 12 cm wide. Brush dough delicately to remove excess flour.
  10. Put cool filling along the longer edge. Slowly and carefully roll the dough into a log; be gentle as the dough behaves like shortcrust dough and it's easy to tear. Cut the log into rolls 3 cm long and transfer them onto a baking tray lined with baking paper. Cover them as you work on the next batch.
  11. Brush the rolls with an egg mixed with 1 tbsp milk. Decorate them as you wish - with sesame, nigella or poppy seeds, salt flakes or flaxseed.
  12. Bake the rolls in a conventional oven preheated to 200 deg C for 20-25 minutes, until beautiful and golden. Once they are ready take them out of the oven and set aside on the baking tray to cool slightly. Serve them warm or transfer them to a wire rack to cool, keep them in a cold place and serve them on the next day.
  13. Enjoy!

Approximate nutritional value

100 g

  • 268 kcal
  • Carbs: 28 g 
  • Fat: 15 g
  • Protein: 5 g
  • Fibre: 8 g

1 roll (recipe makes 40 rolls)

  • 73 kcal
  • Carbs: 8 g 
  • Fat: 4 g
  • Protein: 1 g
  • Fibre: 2 g

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