Kasseler in brioche dough with cream sauerkraut

Name: Kasseler in brioche dough with cream sauerkraut
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 7
Ingredients: 250 g Flour; 2 TEASPOONS Sugar; 1/2 TEASPOON Salt; 1/2 package Dry yeast; 75 g Butter; 1 egg (size M); 1.5 kg Kasseler cutlet (boneless); 300 g Vegetable Onion; 2 TABLESPOONS Oil; 1 can(s) (850 ml, 770 g) Sauerkraut; 7-10 Tbsp Pepper; 1 (approx. 150 g) Apples; 10 Juniper berries; 2 Bay leaves; 100 ml apple juice; 1 Egg Yolk; 200 g Whipped cream; 7-10 Tbsp steamed apple slices and flat-leaf parsley; 7-10 Tbsp Flour; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 7

250 g Flour
2 TEASPOONS Sugar
1/2 TEASPOON Salt
1/2 package Dry yeast
75 g Butter
1 egg (size M)
1.5 kg Kasseler cutlet (boneless)
300 g Vegetable Onion
2 TABLESPOONS Oil
1 can(s) (850 ml, 770 g) Sauerkraut
7-10 Tbsp Pepper
1 (approx. 150 g) Apples
10 Juniper berries
2 Bay leaves
100 ml apple juice
1 Egg Yolk
200 g Whipped cream
7-10 Tbsp steamed apple slices and flat-leaf parsley
7-10 Tbsp Flour
baking paper

Directions

1
Mix flour, 1 teaspoon of sugar, salt and yeast. Heat 75 ml water and melt butter in it. Add to the flour mixture together with the egg and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 2 hours. In the meantime, place the pork loin in boiling water and cook at low heat for about 35 minutes. Take them out and let them cool down. Peel onion and cut into cubes. Heat the oil in a pan and fry the onion in it. Drain the sauerkraut, squeeze out well, add to the onions and fry. Season with salt, pepper and remaining sugar. Peel apple and grate roughly. Add to the sauerkraut together with the juniper berries and bay leaf and stir in. Deglaze with apple juice and braise at low heat for 10-12 minutes. Roll out the brioche dough on a lightly floured work surface (approx. 35 x 30 cm) and beat around the pork chop. Cut off any excess dough. Place it with the seam facing down on a baking tray lined with baking paper. Roll out the remaining dough again. Cut out some stars. Cut strips from the rest and turn them into cords. Decorate the smoked pork loin in the brioche dough. Mix the egg yolk and 1 tablespoon of cream and spread on the dough. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Add the remaining cream to the sauerkraut, bring to the boil again and season to taste. Cut the roast open and arrange on a plate together with the creamed sauerkraut. Serve garnished with steamed apple slices and parsley as desired
2
With 8 people:
3
Waiting time approx. 1 hour