Krautrunza is a hotpocket made popular by the Germans from Russia that farm this area. A dough is filled with a mixture of cooked ground beef, sauerkraut, onions and caraway seeds, to become a complete meal when served with a green salad on the side. I can see that it would have been a handy meal to be eaten by a farmer spending long days on a tractor. I was blessed with one of the nicest recipes for the dough by my neighbor Erna. She uses it for her renown kuchen also. I've baked it not stuffed for dinner and hogie rolls. It's versatile and easy.

Project:
Dough for krautrunza, rolls or kuchen

Tools and Materials:
1 stick of butter
1/4 cup sugar
1 package of yeast
1 cup of boiling water
1 egg slightly beaten
1/2 teaspoon of salt
3 1/2 cups flour
rolling pin
large bowl

Step-by-Step:
In large bowl place the butter and sugar and add the cup of boiling water.
After the butter is melted, the sugar dissolved and the water temperature around 100 degrees add the package of yeast.
Let stand for the yeast to proof (forming a frothy layer).
Add the egg
Add the salt and flour.
Combine and allow to stand in a warm draft free place to rise for 1/2 hour.
Turn out onto a floured surface and pinch off balls of dough the size of large eggs.
Roll out the ball of dough to a thin rectangle.
Fill with meat and sauerkraut mixture.
Turn edges over the mixture and pinch ends closed
Bake until brown (about 20 minutes) in a 350 degree oven.
Serve hot. Yummy!