Peroshke

• 2 (8 g) packages fast-rising active dry yeast
• 14 cup warm water
• 1 tablespoon sugar
• 2 cups milk
• 1 tablespoon butter
• 34 cup sugar
• 4 eggs
• 34 cup vegetable oil
• 3 cups flour
• 1 teaspoon salt
• 5 cups flour
• 1 egg, beaten
• 3 (16 ounce) cans sauerkraut
• 1 onion, finely chopped
• 3 slices bacon, finely chopped
• 12 cup butter
• 1 tablespoon garlic, finely chopped

1. Combine yeast, warm water and sugar; let stand 10 minutes.
2. Heat milk and 1 tbsp butter until lukewarm.
3. Beat together sugar and eggs.
4. Add yeast mixture, egg mixture, oil, salt and 3 cups of flour together.
5. Knead well with 5 cups of flour.
6. Let rise in a warm place until double in size.
7. Drain sauerkraut well.
8. Fry bacon in pan and add onion.
9. Sweat the onions and then add the sauerkraut.
10. Season with salt and pepper to taste.
11. Pinch off 1 inch balls.
12. Flatten with palm of hand.
13. Place 1 tsp of sauerkraut filling on half and fold over.
14. Pinch edges together and shape into a bun.
15. Place on greased cookie sheet and brush with 1 beaten egg.
16. Bake at 350 degrees for 15-20 minutes.
17. When done brush with melted butter.
18. Melt butter and add garlic.
19. Serve with garlic butter poured over top.

fastrising, water, sugar, milk, butter, sugar, eggs, vegetable oil, flour, salt, flour, egg, cans sauerkraut, onion, bacon, butter, garlic

Taken from www.food.com/recipe/peroshke-491750 (may not work)