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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.
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2
Add 3 eggs and whisk to combine.
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3
Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes.
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4
Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well.
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5
The dough will be a little sticky.
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6
Let rest 15 minutes.
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7
Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes.
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8
Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature.
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9
Then chill in the refrigerator,1 to 2 hours or overnight.
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10
Remove the dough from the refrigerator and divide it into 8 even portions.
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11
Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes.
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12
Meanwhile, make the filling: Heat a large skillet over medium-high heat.
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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.
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14
Use a slotted spoon to transfer it to a bowl.
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15
Drain and discard all but a film of the fat from the skillet.
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16
Add the butter; when it has melted, add the onion.
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17
Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes.
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18
Add the garlic, thyme and rosemary and cook 3 minutes.
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19
Add the mixture to the bowl containing the beef.
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20
Without cleaning the skillet, add 1 tablespoon canola oil.
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21
Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute.
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22
Chop the spinach, then add it to the beef mixture and set aside to cool.
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23
Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle.
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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.
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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.
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26
Flip the bundle over in your hands, gently forming the runza into a fat football shape.
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27
Set the runza seam-side down on an oiled baking sheet.
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28
Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets.
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29
Let the runzas rise about an inch, uncovered, about 45 minutes.
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30
Meanwhile, preheat the oven to 375 degrees F.
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31
Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas.
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32
Bake until golden brown, 25 minutes.
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33
Serve hot.
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34
Photograph by Christina Holmes
