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by GrIStuF e.V.

Sauerkraut Buns

The GrIStuF Cooking Book

As you know, one of our major activities throughout the year is the Running Dinner, an event that combines our most favorite activities: Food and bringing people together. As unusual times call for unusual measures, the Online Echo is still bringing all of us together through food, especially because spending a lot of time in the house has lead to some awsome culinary discoveries. In this section, we have collected some of our favorite recipes for you to try out while we look forward to trying out your own recipes as well. Read at your own risk! ;-)

The Ingredients:

  • 270 g flour
  • 1 package of active dried yeast (7g)
  • 130 ml milk
  • 1 tsp salt
  • 1 pinch sugar
  • 1 egg (alternative: flax egg or any other subsitute)
  • 20 g butter (alternative: margarine)
  • 150 g smoked tofu
  • 1 small onion
  • 250 g sauerkraut


  1. Prepare the flax egg by adding 2-3 tbs of water to 1 tbs of flaxseeds and let it sit until it forms a thick paste.
  2. Slightly heat the milk until it's lukewarm and add sugar and yeast. Let that sit for about 10 min to activate the yeast until it forms bubbles.
  3. In a bowl combine the flour, salt and egg (substitute). Then add the yeast-mix and mix it. Add the butter and start kneading.
  4. Use your hands to knead the dough and transfer it outside the bowl. Depending on what flour you used you might need to add a little bit more of it or a splash of water. Be careful with that, as we don't want the dough to be sticking to our hands or the surface. Kneading and folding the dough for as long as possible is key to make the buns nice and fluffy. I recommend it for at least three songs from the “GrIStuFis jam”-playlist! At the end it should feel non-sticky, have a smooth surface and contain some air.
  5. Transfer is back to a big bowl. Option to grease it with a little bit of oil to prevent it from drying out while rising. Cover the bowl with a kitchen towel and let it sit in a warm and dark place for at least 1-2 hours until it's doubled in size.
  6. Cut the onion into small pieces and the tofu into small cubes. Sauté it in a pan for a couple minutes. Squeeze the sauerkraut so that it loses as much of its liquid as possible. Then add it to the pan, mix everything and afterwards let it cool down.
  7. Once the dough is ready combine is with the sauerkraut-mixture and form about 8 buns. Best by arranging it as a big sausage first (see photo). Possibility to let them sit for additional 10-15 minutes here.

Put them in the cold oven and bake them for 25-30 min at 170 °C until they are crispy on the outside. Enjoy!