KRAUTKRAPFEN (BAVARIAN KRAUT CRULLERS)

Krautkrapfen (Bavarian Kraut Crullers) image

Krautkrapfen is a recipe from Bavaria/Germany: crullers from noodle dough filled with sauerkraut and bacon.

Provided by Schokolinda

Categories World Cuisine Recipes European German

Time 1h45m

Yield 4

Number Of Ingredients 13

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Ingredients

4 cups all-purpose flour
2 teaspoons salt
2 eggs
½ cup water
1 pound bacon, cut into small pieces
1 onion, chopped
1 (32 ounce) jar sauerkraut
1 apple - peeled, cored, and chopped
1 cup water
1 cube beef bouillon
2 teaspoons salt
½ teaspoon ground black pepper
2 teaspoons butter, cut into small pieces

Steps:

In a large bowl, combine flour, salt, eggs and water. Stir until dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and elastic. If it sticks, add a little oil to your hands. Cover with plastic wrap, and set aside in refrigerator for about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a skillet over medium heat. Cook until bacon starts to brown. Stir in chopped onion, and cook for about 5 minutes. Stir in sauerkraut, chopped apple, water, bouillon cube, salt and pepper. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove from heat, and let cool.
Divide the dough into 2 portions. Lightly oil your work surface, and roll out the dough into thin sheets about 8 by 16 inches. Pour liquid from sauerkraut into a 9x13 inch baking dish, and spread bits of butter into it. Spread kraut mixture evenly over the sheets of dough. Roll sheets up widthwise. Cut slices about 2 inches wide, and place them flat and close together in the baking dish.
Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.

Nutrition Facts : Calories 1102.2 calories, Carbohydrate 113.6 g, Cholesterol 175.6 mg, Fat 57.3 g, Fiber 10.7 g, Protein 31.9 g, SaturatedFat 19.4 g, Sodium 5021 mg, Sugar 9.1 g

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Karamat Adekilekun

adekilekun-k52@gmail.com

I'm not sure what I did wrong, but my Krautkrapfen turned out really greasy.

Kgosithabi Trading

k_t@yahoo.com

The dough for these Krautkrapfen was a bit too dense.

Ifunanya Aghabuilo

aghabuiloi51@aol.com

These Krautkrapfen were a bit too sweet for my taste.

rosecrystalq_zoey

rosecrystalq_zoey@gmail.com

I'm so glad I found this recipe. These Krautkrapfen are now my go-to comfort food.

Ahtesham Jutt

jutt-a51@hotmail.fr

These Krautkrapfen are the perfect comfort food. They're warm, fluffy, and filling.

Nkem Leah

l.nkem@gmail.com

I made these Krautkrapfen for a party and they were a huge hit. Everyone loved them!

mohammed Yimam

y_mohammed@gmail.com

These Krautkrapfen were a bit more time-consuming to make than I expected, but they were worth it. They were absolutely delicious!

Rawane Rawane

r_rawane2@hotmail.com

I'm not a big fan of sauerkraut, but these Krautkrapfen were surprisingly good. The dough was light and fluffy, and the sauerkraut filling was flavorful without being too sour.