PATTIES WITH CABBAGE AND MUSHROOMS – THE BEST!

recipes | June 5, 2024

INGREDIENTS

 APPROX. 40 PIECESFILLING

  • cabbage with mushrooms ( RECIPE )

CAKE

  • 3 yolks
  • 100 g butter, very soft
  • 35 g fresh yeast (or 8 g instant)
  • 1 tablespoon of sugar
  • 250 ml of warm milk
  • 350 g of wheat flour
  • 3/4 teaspoon of salt

ON TOP

  • yolk + 1 tablespoon of milk
  • for sprinkling, e.g. black cumin, sesame, cumin, linseed

DON’T EXTINGUISH IT

ADD A NOTE

PREPARATION

FILLING

  • Prepare cabbage with mushrooms ( RECIPE ).

CAKE

  • Remove the yolks and butter from the refrigerator in advance. Put the crushed yeast into a bowl or mug and rub it with sugar. Add warm milk and 2 heaped tablespoons of flour (additional to what is in the recipe). Mix thoroughly and set aside for about 10 – 15 minutes, covered with a cloth, until thick foam forms on the surface.
  • In the meantime, sift the flour into a larger bowl, add salt and mix. Pour the foamy yeast mixture and mix gently with a wooden spoon.
  • Gradually add the yolks, stirring or mixing constantly until the dough is smooth and lump-free. This dough will be quite runny, so it is best to knead it with a mixer with a suitable yeast dough attachment. Knead them for another 3-5 minutes.
  • Then gradually add the soft butter while mixing or kneading the dough. Knead for about 10 – 15 minutes until the dough is smooth and well kneaded.
  • Place the dough in a bowl, cover with a cloth and leave in a warm place to rise for about 1 hour.

FORMATION

  • Take the dough out onto the board, knead it for a while and form a ball*. Sprinkle flour on the pastry board and roll out the dough into a large rectangle, approximately 35 x 45 cm . Divide it into 4 parts (strips about 11 cm wide).
  • Place the filling on the edge of the strip and roll up a long roll of dough (we roll it starting from the longer side of the rectangle on the side with the filling), finally, stick the dough together along the entire length of the connection. You can see how to roll the dough in THIS PHOTO .
  • Line a large oven tray with baking paper, transfer the rolls in your hands and place them seam-side down on the tray, keeping spaces apart.
  • Use the blunt side of the knife to make diagonal cross-shaped strips, then cut the dough (with the sharp part) into pieces of about 4 – 5 cm and leave the dough on the baking tray.

BAKING

  • Brush with yolk thoroughly beaten with milk and sprinkle with cumin, black cumin, sesame or linseed. Set aside for about 1/2 hour . In the meantime, preheat the oven to 180 degrees C.
  • Place the tray in the oven and bake for about 25 minutes until golden brown. Cut it only after it has cooled down. You can reheat it in a covered pan.

TIPS

*At this point you can place the dough back into the bowl, cover and refrigerate overnight or up to 24 hours. If the dough has been resting in the refrigerator, after removing it from the refrigerator, warm it at room temperature for about 1 hour. Only then can you form patties.

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