Ingredients
- The filling:
- Vegetable oil
- 1 tablespoon of butter
- 1 cup vegetable broth
- 2 cups of shredded cheese like Colby Jack, Swiss and/or pepper jack
- 1 tablespoon of Worcestershire sauce
- 1-2 whole chipotle chilies in adobo sauce, diced finely
- 2 cups of chopped mushrooms like shiitake
- 1 sweet onion, sliced into half moons
- 1 half head of green cabbage, shredded
- Kosher salt and pepper
- The dough:
- 1/2 ounce instant yeast
- 3 tablespoons sugar
- 4 large eggs
- 12 tablespoons salted butter, softened
- 3 3/4 cups bread flour
- 2 teaspoons fine salt
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
The filling:
Heat butter in a sauté pan over low-medium heat. Once foaming, add onion and sprinkle with salt. Let sweat for 10-15 minutes until starting to brown.
While onions cook, coat a cast iron skillet with oil and heat over fairly high heat. When the oil shimmers, add the mushrooms. Sauté until browning begins.
Set aside.
Step 2
Back to the onions, begin to stir occasionally until a rich color forms. Increase heat and deglaze with the broth and Worcestershire sauce. Add cabbage, chipotle chilies and mushrooms. Bring to simmer and cover. Cook for a few minutes until cabbage softens.
Step 3
Remove lid and cook over medium-high heat until liquid has been mostly reduced. Season to taste with salt and pepper and add cheese off heat. Set aside in the fridge until ready to assemble.
Step 4
The dough:
Combine half of the bread flour with the yeast and 3/4 cup water heated to 120 F. Whisk in 3 eggs and work for a few minutes. Toss in the butter, sugar, salt and the rest of the flour. Let sit for 20 minutes.
Step 5
On a floured surface, knead the dough until gluten forms to give some tightness. 5-7 minutes. Transfer the dough to a oiled bowl, cover with plastic wrap and let sit for an hour in a warm location in the house. Store in the refrigerator overnight.
Step 6
Baking time:
Chop the dough into 8-10 pieces and shape each piece into a ball. Let them warm up for at least 20 minutes while being covered.
Step 7
Roll each ball into a rectangle about 3" by 5" on a floured surface and load with roughly a half cup of filling each. Wrap and pinch close to form a oblong shape bun for each runsa and place seam-side down on a oiled baking sheet.
Step 8
Preheat the oven to 375 F. Let the runsas rise for 30 minutes.
Step 9
Whisk an egg with a tablespoon of water to create an egg wash. Brush down each runsa before backing.
Step 10
Bake until golden brown for about 20-25 minutes.
You'll also love
-
Recipewe ♡ Bacon wrapped Jalapeno
4/5
(31 Votes)
-
Recipewe ♡ Salmorejo
4/5
(25 Votes)
-
Turkish Lentil Soup
4/5
(25 Votes)
-
Chicken n Mushrooms w/gravy
4/5
(22 Votes)
-
Shepherds Pie
4/5
(16 Votes)
-
Peggy's Meatloaf
4/5
(13 Votes)
-
Basic Baked Ham
4/5
(13 Votes)
-
Chole
4/5
(12 Votes)
Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
Review this recipe