It's fall. DH asked me to make these. If I am going to make one batch, I might as well do two, and freeze a bunch. Lucky me, they printed the recipe in the Chicago Sun Times:
3/4 cup water (110 degrees)
1/2 cup sweetened condensed milk
1/4 cup vegetable oil
2 tablespoons sugar
1 large egg
3 1/2 cups all-purpose flour
2 packages rapid-rise or instant yeast
1 teaspoon salt
FILLING
3 tablesppons unsalted butter (with 2 tablespoons melted)
1 1/2 pounds 90 percent lean ground beef
1 large onion, chopped fine
1/2 small head cabbage, cored and chopped (about three cups)
Salt and pepper
8 slices deli American cheese
Note: This filling is barely seasoned. Add up to a T. of herbs, or a t. of seasoning salt, or both, if you'd like.
1. For the dough: Lightly grease a large bowl with cooking spray. Mix the water, condensed milk, oil, sugar, and egg in a large measuring cup. Mix the flour, yeast and salt in the bowl of a standing mixer fitted with dough hook. With the mixer on low, add the water mixture. After the dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes. Turn the dough out on to a heavily floured work surface, shape in to a ball, and place in the greased bowl. Cover the bowl with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
2. For the filling: Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper-towel-lined plate. Pour off all but two tablespoon of fat from the pan. Add the cabbage and toss until just beginning to wilt, 2 to 4 minutes. Return the beef to the pan. Season with salt and pepper.
3. Assembly and Baking: Adjust oven racks to upper-middle and lower-middle positions and heat the oven to 350 degrees. Coat two baking sheets with cooking spray. Divide the dough into 8 equal pieces. Roll each piece into 7-inch circles. Place one dough round into a deep cereal bowl and top with one slice of cheese. Spoon 3/4 cup of filling over the cheese and pinch the edges of the dough together to form at bun. Transfer the bun, seam-side down, to a prepared baking sheet. Repeat with the remaining dough, cheese and filling, placing four buns on each sheet. Cover the buns with plastic wrap and let rise until puffed, about 20 minutes. Bake the buns until golden brown, about 20 minutes, switching and rotating the baking sheets halfway through the baking time. Brush the buns with the remaining melted butter and serve.
1. For the dough: Lightly grease a large bowl with cooking spray. Mix the water, condensed milk, oil, sugar, and egg in a large measuring cup. Mix the flour, yeast and salt in the bowl of a standing mixer fitted with dough hook. With the mixer on low, add the water mixture. After the dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes. Turn the dough out on to a heavily floured work surface, shape in to a ball, and place in the greased bowl. Cover the bowl with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
2. For the filling: Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper-towel-lined plate. Pour off all but two tablespoon of fat from the pan. Add the cabbage and toss until just beginning to wilt, 2 to 4 minutes. Return the beef to the pan. Season with salt and pepper.
3. Assembly and Baking: Adjust oven racks to upper-middle and lower-middle positions and heat the oven to 350 degrees. Coat two baking sheets with cooking spray. Divide the dough into 8 equal pieces. Roll each piece into 7-inch circles. Place one dough round into a deep cereal bowl and top with one slice of cheese. Spoon 3/4 cup of filling over the cheese and pinch the edges of the dough together to form at bun. Transfer the bun, seam-side down, to a prepared baking sheet. Repeat with the remaining dough, cheese and filling, placing four buns on each sheet. Cover the buns with plastic wrap and let rise until puffed, about 20 minutes. Bake the buns until golden brown, about 20 minutes, switching and rotating the baking sheets halfway through the baking time. Brush the buns with the remaining melted butter and serve.
2 comments:
The recipe is very similar to a Russian one my mother used to make. Only no cabbage or cheese. Just barley with meat and onions.
yummy. Looks wonderful, copied out and on the agenda for Thanksgiving vacation bonding. Thanks for sharing.
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