My German Heritage - Krautburger Recipe

I have many fond memories of cooking and canning with my Grandma and Grandpa. They were Volga Germans from Russia who came over to the United States hidden on a boat. They were very true to their heritage and made dishes almost exclusively German. This is where I got my inspiration and love to be a cook. I chose Krautburgers as my first recipe to share because it is something I have been making with my Grandma, my Great-grandma (who lived to the ripe age of 100), my mother, and now my children. I make krautburgers at least once a month.

The key to the best krautburgers is perfecting the dough. I start with a sweet bread dough and take the time to properly let it rise, and then proof. It is also very important to let the filling have time to come together while cooking, and then to drain and cool before making into pockets.

Above you will see a picture of myself (Dawn), my mom (Vaundeen), her mom (Orlene), and her mom’s mom (Mollie) . And then a photo with the addition of my oldest son Gunnar when he was a baby.

Here is the recipe I have adapted from my grandma, and made changes as I practiced and perfected this dish over the years.

Sweet Bread Dough

Ingredients 1 cup milk

1/3 cup granulated sugar 1/3 cup butter 1 Tablespoon active dry yeast