Nebraskan Runzas
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Sugar (plus a pinch)4 large
Egg3.75 cups
Bread Flour (plus more for the counter)3 tbsps
Salted Butter1 large
Vidalia Onion (diced)3 cloves
Garlic (minced)2 tsps
Thyme (minced fresh)1 tsp
Rosemary (minced fresh)230 g
Baby SpinachDirections:
1
Make the dough: Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes
2
Add 3 eggs and whisk to combine
3
Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes
4
Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well
5
The dough will be a little sticky
6
Let rest 15 minutes
7
Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes
8
Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature
9
Then chill in the refrigerator,1 to 2 hours or overnight
10
Remove the dough from the refrigerator and divide it into 8 even portions
11
Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes
12
Meanwhile, make the filling: Heat a large skillet over medium-high heat
13
Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes
14
Use a slotted spoon to transfer it to a bowl
15
Drain and discard all but a film of the fat from the skillet
16
Add the butter; when it has melted, add the onion
17
Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes
18
Add the garlic, thyme and rosemary and cook 3 minutes
19
Add the mixture to the bowl containing the beef
20
Without cleaning the skillet, add 1 tablespoon canola oil
21
Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute
22
Chop the spinach, then add it to the beef mixture and set aside to cool
23
Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle
24
Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners
25
Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close
26
Flip the bundle over in your hands, gently forming the runza into a fat football shape
27
Set the runza seam-side down on an oiled baking sheet
28
Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets
29
Let the runzas rise about an inch, uncovered, about 45 minutes
30
Meanwhile, preheat the oven to 375 degrees F
31
Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas
32
Bake until golden brown, 25 minutes
33
Serve hot
34
Photograph by Christina Holmes