All Things Stuffed Breads: From Kolache to Runza | Bake it Up a Notch with Erin McDowell

STUFFED BREADS:
In this episode of Bake it Up a Notch, Erin Jeanne McDowell tackles all kinds of delicious stuffed breads- breaking down many of the origins, regional differences, and naming conventions that set them apart. Here's what she has to say about them:

BIEROCK: "The bierock is one of many similar pastries you can find throughout the United States that followed a long line of tweaks and adaptations after originating from Russian pirozhki - which boast a soft dough stuffed with a (frequently savory) filling. Bierock is the name that was ultimately given to the German interpretation of this bake, which are still wildly popular in many areas of the United States that have large Russian and/or German populations. These were a special savory treat among many sweet options at German bakeries, and I loved to snag them - whatever they were filled with.

RUNZA: "The origins of the word runza are German—but the recipe widely known by this name today is born in the Midwest—specifically: Nebraska. Growing up in nearby Kansas, my family even regularly visited a chain of restaurants called Runza, where these stuffed sandwiches are the main menu item. The runza is also adjacent to another beloved stuffed bread known as bierock. The main difference in these terms will be location (bierock are more regionally common, and can be often be found in any city with a larger German-descended population). The other is the shape—runza are typically shaped like a longer sub sandwich roll, while bierocks are often round, like a hamburger bun."

KOLACHE: "Kolache are a delicious stuffed or topped bread made with a soft, slightly sweet yeast-raised dough. The pastry is Czech in origin, and different versions have long-held popularity in certain areas of the United States. For example, in Texas, there are delicious dough wrapped sausages—often called klobásník or sausage rolls. Kolache fillings can also be sweet, but I personally love celebrating them as a savory pastry."

CHAPTERS:
00:00 - Introduction
01:40 - The Runza & Bierock Dough
03:37 - The Kolache & Klobanesk Dough
04:55 - The Runza Filling
07:00 - The Bierock Filling
08:17 - The Kolache Filling
09:14 - Shaping the Runza
13:38 - Shaping the Bierock
18:19 - Shaping the Kolcahe
24:25 - Baking the Breads!
25:50 - Mistakes Happen!

GET THE RECIPES:
Queso Fundido Bierock: https://f52.co/4922PaF
Classic Cheeseburger Runza: https://f52.co/3vFF5ux
Sausage & Pepper Kolaches: https://f52.co/48TsPVW

PRODUCTS FEATURED IN THIS VIDEO:
Hestan Stainless Steel Pans: https://f52.co/3HoGpEW

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