Make the dough

1. Measure out the sugar, then sprinkle a pinch of it into a small bowl with the warm water and yeast. Stir to dissolve, then set aside for about 5 minutes until the yeast is foamy.
   

   

2. Heat the milk in a small pan until you see bubbles at the edges. Cut up the 4 tablespoons of butter, then stir it into the hot milk to melt along with the rest of the sugar. When the butter is melted, crack in the eggs and beat them until you get a smooth mixture.
3. Mix the flour and the salt in a large mixing bowl or a stand mixer, and then make a well in the center. Pour the milk/butter mixture into the well, then the yeast mixture.
   

   

4. Stir the ingredients with a wooden spoon to make a shaggy dough.
5. For kneading, by machine, switch to the dough hook on a stand mixer and let the mixer run on low speed until you get a smooth, sticky, elastic dough, about 5 minutes To knead by hand: turn the dough onto a lightly floured surface, and use a bench scraper

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   to slap the dough down, then bring the edges towards the center. Repeat this motion for 10 minutes, until you have a smooth, elastic dough. Resist the urge to add more flour. This should be a soft dough, and most of the stickiness will go away after the dough has risen.
   

   

6. Cover the dough with plastic wrap and set aside to rise for 1 hour. Meanwhile, make the filling.

Make the sloppy joe filling

1. In a large skillet or dutch oven

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   , melt the bacon fat over medium heat.
2. Add the ground beef and allow to brown for a couple minutes, and then use a spatula to break up the meat. Add in 1 teaspoon of salt, and continue cooking until the meat is no longer pink.
3. Remove the beef to a plate or bowl with a slotted spoon.
4. Add in the onion and pepper stirring until the onion is soft and translucent.
5. Add in the garlic and tomato paste, stirring until the tomato paste looks a little thicker and duller.  Add in the paprika, pepper, allspice and cloves.  Stir constantly for about 30 seconds to toast the spices. 
6. Return the meat to the pan along with the mustard, sugar and the remaining teaspoon of salt.  Stir everything well and then add 1-2 tablespoons of water—just enough to keep the meat from sticking.
7. Cover the pan and cook for no more than 2-3 minutes.  Taste the filling at this point.  Sprinkle a tiny bit more water if the filling seems dry, but there should be no floating sauce around the meat or it the sauce will make the dough soggy.  Ideally the filling should look moist but not wet.

Assemble the buns

1. Preheat the oven to 375 F (190 C).
2. Place parchment

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    on 2 sheet trays.
3. Divide the now soft and puffy dough into 24 pieces. Cover the dough to keep it from drying out as you work.
4. Roll each piece into a little ball and set aside on a work surface. Keep them in order. By the time you finish rolling the last ball, the first ball will be ready to make into a filled bun.
5. On a floured surface, roll a piece of dough into a circle about 4 1/2″-5” across.  It’s best to work with 2 or 3 pieces of dough at a time for speed and also so that if you find the dough resisting rolling out you can move to another piece to give the dough a chance to relax before you roll it out further.  Do not pat out the dough as that could lead to thin spots that could split in the oven.
6. Hold a dough circle in your hand.  If you’re using cheese, add in about 2 tablespoons of cheese on top the dough circle.
7. Using a measuring cup, scoop out 1/3 cup of the meat filling into the center of the flattened dough circle.
8. Use your hands to pinch the edges of the dough into the center. This dough is very soft and forgiving, so it will pinch together easily.
9. Turn the bun over, then turn it over on your work surface. Form your hand into a dome, then turn the bun around clockwise and few times. This will neaten up the edges and make a nice round shape.
10. Place the finished bun on one of the prepared sheet trays. Continue filling the buns, covering them with a tea towel or greased plastic wrap as you go.  Let all the buns rest and rise for 15 minutes before baking.
11. Beat the egg and water and brush all the krautburgers with egg wash. Sprinkle the tops with sesame seeds. If you’re using cheese, you can sprinkle a little more cheese on top of each bun.
12. Bake for 25 minutes until golden brown.