Braunschweiger Buns with Spinach and Mushroom

This is my other braunschweiger buns recipe. I usually add mushroom, spinach and cheese. This time it is without cheese as I had run out. Well, it is still yummy! Come join me.

For the bread recipe click here.

Filling:

200gm or more braunschweiger, cut into small cubes
9oz frozen chopped spinach, defrosted and squeezed out the water.
1 medium onion, chopped 
1/2 cup fresh button mushroom, chopped 
Salt to taste
1 tbsp oil

Add this only if the filling is too soggy:
2 to 3 tbsp potato flakes


Prepare the bread dough. click here for dough instructions.

While waiting for the bread dough to be ready, heat a frying pan on medium high. Pour in oil, onion and mushrooms, stir until it just turns soft. Add braunschweiger and saute for about 5 minutes. Then add spinach and cook until it heats through. At this point add potato flakes if you find it is soggy, if not skip this step. Add salt to taste, remove from pan and let cool on a flat plate. 

 

Once cool, divide into 12 portions and make into balls. Cover with plastic wrap and put into the fridge until it is ready to use.




 
When the bread dough is ready, divide into 12 portions and roll into balls.

Use a rolling pin and roll out the dough into round shape. Place the braunschweiger filling at the middle and wrap.

 
I placed 8 pieces of the unbaked buns into a 11" x 5" bread pan (see picture on the right) and the remaining 4 pieces in a 8" square cake pan about 1 inch apart. Make sure all the buns are placed seam side down. Let rest for another hour or until the buns double in size.

Bake at 350°F for 35 minutes or until the food thermometer reaches 160 °F. Serve warm.

Note: 

The buns that come out from the bread pan are too tall to heat up in the bread toaster, but the ones from the cake pan are OK after I cut off the top a little. Please make sure the filling is not exposed or you might spoil your toaster. I heat the tall buns in an oven. 

If the fillings are too soggy add 2 to 3 tbsp of potato flakes, this will help absorb the extra moisture, remember to add a bit of salt after that.

Braunschweiger Buns

Braunschweiger is a type of liverwurst or liver sausage.  We normally had ours sliced and added into sandwiches together with some mustard and cheese or some sliced tomatoes, pickles and onion. Or we would spread it on bread or crackers. Today it became the buns' filling. Heating up is easy, just put into the bread toaster ...viola! it is ready to eat in minutes. The best part is the bread stays crunchy even after heating it the next day.

Bread recipe:

3 1/2 cups all purpose flour

1 cup warm milk (about 110°F to 120°F), add more in cold weather and reduce when weather gets warm.

1/3 cup potato flakes

3 tbsp sugar

3 tbsp olive oil

1 1/2 tsp yeast

1 full tsp salt
 
Filling:

200gm braunschweiger

Set the bread machine on dough function. In the bread machine pan, pour in the warm milk and olive oil, followed by all purpose flour, potato flakes and sugar. Make a well at the center of the dried ingredients and add the yeast into it. Place the salt at one corner of the pan and press start.

While waiting for the bread to be ready, cut the braunschweiger into 12 pieces, (I had it cut into wedges), wrap with plastic wrap and return it to the fridge until it is ready to use.

Once the kneading and proofing of the bread dough are done (about an hour), divide into 12 pieces and roll into balls.

Use a rolling pin and roll out the dough into round shape, place the braunschweiger at the middle and wrap into triangle shape.

 
Place the pieces at least 1 inch apart from each other onto a baking sheet with seam side down. Let rest for another hour or until the pieces double in size.

 




Bake at 350°F for 35 minutes or until the food thermometer reaches 160 °F. Serve warm.

Note: You can warm up the buns in a bread toaster. If the buns are too thick, cut off the top a little, please make sure the filling is not exposed. Or you can also heat them up in the oven.