Updated: Jul 19, 2021
These golden-brown pastries taste luscious!
Super fluffy and sweet bun with a savoury mouthwatering stuffing. By the time you finish the first one, you will be thinking about another one!
What are Kapuśniaczki?
This Polish pasty is prepared for special occasions like Christmas and throughout the year as a snack. Different types of dough are used ranging from crunchy to more fluffy.
On many occasions, puff pastry is used as well for the convenience of preparation. Wild mushrooms are also used as an addition to the filling giving it more depth and richness. Exceptionally good when served with borscht. In some regions of Poland also called ''Paszteciki''
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This recipe makes 10 pasties
Ingredients for the filling:
700g (1.54pounds) of Sauerkraut
500ml (o.53quarts) of hot water
300g (0.66pounds) of brown mushrooms, cut in half and sliced
300g of red onions (3 medium-sized) finely sliced
2tbsp of oil
1tsp of butter
2 bay leaves
3 allspice berries
salt and black pepper
Ingredients for the dough:
500g (1.1pounds) of plain flour
pinch of salt
60g (2.1oz) granulated sugar
130ml (0.135quarts) milk
40ml (3tbsp) water
30g (1oz) fresh yeast or 15g (0.5oz) of active dry yeast
2 eggs (plus 1more for brushing)
2tsp of caraway seeds for topping
In this recipe sauerkraut needs to be boiled first, in the meantime, you can prepare the dough as it needs time to prove. Once that is done get going with the second part of the filling. Once the dough is ready, roll it, score it, place the filling inside, wrap, brush and bake.
Instructions for the filling:
1. Simmer 700g of Sauerkraut in 500ml of water with the addition of 2 bay leaves and 3 allspice berries for 2,5h, remember to cover the pot with a lid. Once cooked through, drain from the liquid, discard spices, allow to cool then chop it with a knife. (Sauerkraut will be nice and soft)
2. While waiting for sauerkraut, get a medium-sized frying pan and heat 2tbsp of oil. Sweat the onions in medium heat for around 5 minutes. Next, add mushrooms and turn up the heat. Pan fry until mushrooms are cooked through and start to brown, then stir in 1tsp of butter and season with salt and black pepper.
3. Mix chopped sauerkraut with mushrooms and onions, check the seasoning. It should be slightly salty and sour with little sweetness from onions.
Instructions for the dough:
1. Begin by heating up 130ml of milk with 60g of butter in a small pan until butter is dissolved. Next, transfer this mixture to the different pan, add 40 ml (8tsp) of cold water to bring the temperature down. Then mix in your fresh yeast until dissolved, set aside.
2. Mix 500g of flour with a pinch of salt and 60g of sugar, add yeast mixture and 2 eggs. Mix it until combined and place in the bowl to prove (dough will be sticky, do not add any more flour). Prove until tripled in size (1-1,5h).
3. Once the dough is proved, preheat the oven to 165C (330F) and divide the dough into 10 balls around 100g each, roll each ball into a 16cm square (6inch). Then make five 3cm cuts on the left and right side of the square. Place 80g of the filling in the middle and braid the dough by pulling each cut to the opposite side starting from the left to right. Brush with egg, dust with caraway seeds and bake on the tray with baking paper for around 20 minutes (bake in batches or 2 separate trays, remember to give them some space for expansion)
4. Remove from the oven and transfer to a cooling rack, eat while warm you can also heat them up in the microwave on the next day. Enjoy!
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