Sauerkraut doughnuts

Ingredients for 4 servings:

• 2 eggs
• 2 tbsp butter, soft
• 375 g flour
• Water
• 1 pinch of iodized salt
• 300 g smoked bacon, streaky
• 2 m.-sized onion(s)
• 500 g sauerkraut
• 1 bay leaf
• 2 juniper berries
• 1 clove(s)
• Iodized salt
• ⅛ liter meat broth, instant
• Flour, for rolling out
• Lard, for greasing
• Butter, for spreading
• pepper
• 1 pinch(s) of sugar
• 1 pinch of caraway seeds

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Swabian style

Sift flour onto a work surface and make a well in the center. Add the eggs and iodized salt. Place the butter in small pieces around the edge and quickly knead everything into a dough. Add water according to the size of the eggs. The dough should be firm but still pliable and no longer sticky. Wrap in foil and let rest for 30 minutes. Meanwhile, finely dice 250g of bacon and onions. Fry the bacon over low heat and sauté the onions in it until translucent. Add the sauerkraut and season with bay leaf, iodized salt, pepper, sugar, juniper berries, cloves and caraway seeds. Pour in the stock, cover and simmer for 25 minutes; the liquid should evaporate slightly. Allow the cabbage to cool on a plate and remove the spices. Preheat oven (E 200°C / Gas Mark 3). Roll out the dough on a floured cloth to a 2-3mm thick rectangle measuring 35x45cm. Spread the cabbage on top and, using the cloth, roll up the dough from the long side. Using a sharp knife, cut this roll into 5.5 cm thick snails. Place the snails close together in an ovenproof baking dish. Pour in enough water from the edges so that the doughnuts are submerged by 2-3 cm. Cut the remaining bacon into wafer-thin slices and arrange them on top of the cabbage doughnuts. Cover the dish tightly with aluminum foil and bake on the middle rack of the oven for about 20 minutes. Then remove the foil and continue baking the doughnuts until the liquid has evaporated. Brush the doughnuts with butter frequently to ensure they become crispy and golden brown.