To make dough, combine 125ml (½ cup) milk, yeast and sugar in a bowl and set aside in a warm place for 10 minutes or until mixture bubbles. Add 150g (1 cup) flour and remaining 125ml (½ cup) milk and stir to combine. Cover and set aside in a warm, draught-free place for 1 hour or until yeast mixture doubles in size.
Place remaining 265g (1¾ cups) flour in the bowl of an electric mixer fitted with a dough hook. Add ½ tsp salt, butter, 2 egg yolks and yeast mixture, and mix on low speed for 3 minutes or until combined. Increase speed to medium and mix for a further 5 minutes or until dough is smooth and elastic. Place in a lightly greased bowl, cover and set aside in a warm, draught-free place for 1½ hours or until dough doubles in size.
To make beef and cabbage filling, heat oil in a frying pan over medium heat. Cook beef for 5 minutes or until browned. Transfer to a bowl. Add butter and onion to pan and cook for 2 minutes or until onion is just softened. Add cabbage and cook for 5 minutes or until cabbage is wilted and softened. Season with salt and pepper, remove from heat and cool. Add beef mixture, hard-boiled eggs and dill, and stir to combine.
Shape dough into a log on a lightly floured work surface, then cut into 16 slices. Cover dough with a clean, damp tea towel to prevent it from drying out. Working in batches of 4, roll out dough to 14cm rounds. Place 2 tbsp filling into the centre of each round. Lightly brush edge with water and fold dough in half to enclose filling. Press edges together to seal, making small pleats and place on a greased oven tray. Repeat with remaining filling and dough. Cover with plastic wrap and set aside for 15 minutes or until slightly risen.
Meanwhile, preheat oven to 180°C. Whisk together the remaining egg and 1 tsp water in a bowl. Brush the parcels with egg wash. Bake for 12 minutes or until light golden. Serve parcels warm.
* ‘00’ pasta flour, available from supermarkets and delis, is a super-fine Italian flour grade. Substitute plain flour.
Photography by John Laurie.
Place remaining 265g (1¾ cups) flour in the bowl of an electric mixer fitted with a dough hook. Add ½ tsp salt, butter, 2 egg yolks and yeast mixture, and mix on low speed for 3 minutes or until combined. Increase speed to medium and mix for a further 5 minutes or until dough is smooth and elastic. Place in a lightly greased bowl, cover and set aside in a warm, draught-free place for 1½ hours or until dough doubles in size.
To make beef and cabbage filling, heat oil in a frying pan over medium heat. Cook beef for 5 minutes or until browned. Transfer to a bowl. Add butter and onion to pan and cook for 2 minutes or until onion is just softened. Add cabbage and cook for 5 minutes or until cabbage is wilted and softened. Season with salt and pepper, remove from heat and cool. Add beef mixture, hard-boiled eggs and dill, and stir to combine.
Shape dough into a log on a lightly floured work surface, then cut into 16 slices. Cover dough with a clean, damp tea towel to prevent it from drying out. Working in batches of 4, roll out dough to 14cm rounds. Place 2 tbsp filling into the centre of each round. Lightly brush edge with water and fold dough in half to enclose filling. Press edges together to seal, making small pleats and place on a greased oven tray. Repeat with remaining filling and dough. Cover with plastic wrap and set aside for 15 minutes or until slightly risen.
Meanwhile, preheat oven to 180°C. Whisk together the remaining egg and 1 tsp water in a bowl. Brush the parcels with egg wash. Bake for 12 minutes or until light golden. Serve parcels warm.
* ‘00’ pasta flour, available from supermarkets and delis, is a super-fine Italian flour grade. Substitute plain flour.
Photography by John Laurie.
At elBulli, we often used ginger oil instead of fresh ginger. Shiitake mushrooms, oyster sauce, shaoxing, egg noodles and shichimi togarashi can be purchased from Asian food shops and selected supermarkets. Shichimi togarashi is a mix of seven spices used in Japanese cooking and is characterised by its hot flavour. If you can’t obtain it, use freshly ground black pepper and a little chilli powder instead. Soak the mushrooms a day ahead.
Popular in America since the first half of the 20th century, this dense chocolate cake is slightly under-baked and cut into individual servings. This decadent version pays homage to the American love of peanut butter, which is swirled through the base and added as a topping.
