Ingredients • Active dry yeast: 2 ¼ teaspoons (1 standard packet) • Warm milk: 1 cup (warmed to about 110°F/43°C) • Sugar: ¼ cup • Unsalted butter: ¼ cup (melted and cooled slightly) • Eggs: 2 large eggs • Salt: 1 teaspoon • All-purpose flour: 4 cups (plus extra for dusting) Step-by-Step Instructions 1. Activate the Yeast In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and sugar. Sprinkle the yeast evenly over the top. Let the mixture sit undisturbed for about 5 minutes until it becomes frothy and foamy. 2. Mix the Wet Ingredients Whisk the melted butter, salt, and eggs into the activated yeast mixture until completely combined. 3. Build and Knead the Dough • Mix: Gradually add the flour 1 cup at a time. Stir with a heavy spoon (or use the paddle attachment on your mixer) until a soft, slightly sticky dough forms. • Knead: Turn the dough out onto a lightly floured surface. Knead by hand for 5 to 7 minutes (or use a mixer dough hook for about 5 minutes). The finished dough should be smooth, elastic, and tacky but not sticking heavily to your fingers. 4. The First Rise Shape the dough into a ball and place it into a lightly greased bowl. Turn the dough over once so the top is lightly oiled. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot to rise for 1 hour, or until it has doubled in size. 5. Assemble and Bake • Divide: Punch down the risen dough to release the air. Divide it into 12 equal portions and roll each portion into a smooth ball. • Fill: On a floured surface, flatten or roll each ball into a circle roughly 6 inches in diameter. Place a generous spoonful of your cooled cabbage and beef filling right in the center. • Seal: Bring the edges of the dough up over the filling, pinching them tightly together to create a secure seal. • Bake: Place the assembled bierocks seam-side down on a greased or parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes until the tops are a deep golden brown. (Optional Tip: Brush the tops with a little extra melted butter immediately after they come out of the oven for a softer, richer crust!)
