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Perishky With Sauerkraut Filling; Cheft3's Recipe
Topic Started: Jan 25 2008, 06:14 PM (805 Views)
michelle_lm
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PERISHKY WITH SAUERKRAUT FILLING

2 pkgs. dry yeast, dissolve with
1 tsp. sugar in
1/2 cup lukewarm water
Add 3 cups lukewarm water when yeast is dissolved
Beat in 4 cups white flour (gradually)
Cover and set this in a warm place for 2 hours.
Then uncover and add;
1 TBSP. salt
1/2 cup oil
2 eggs, beaten
5 more cups of flour
Knead well. Cover and put in a warm place for 1 hour to rise. Cut off pieces of dough the size of large walnuts, roll out on palm of hand with fingers that have been dipped in oil to prevent sticking, place a teaspoon of prepared sauerkraut or your favorite filling, roll up securely and place seam side down on oiled baking pan about 1 inch apart. Cover and let rise for 1 hour. Beat an egg and brush onto each bun and bake in a preheated 400 degree oven until golden about 20 minutes or so, depending on your oven. (Optional: When baked, place buns in roaster and pour melted butter all over buns). This recipe makes about 6 dozen.

Sauerkraut Filling:
Cook 2 quarts sauerkraut for 5 minutes. Drain. Fry 3/4 lbs. salt pork (or bacon) with
2 medium finely chopped onions
Add drained sauerkraut
1 TBSP. salt
Pepper to taste
Fry altogether for 10 minutes.
Cool and fill buns.
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