Reuben Danish

Name: Reuben Danish
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters 1/2 ounces bread flour; 1 Tbsp caraway seeds (or more as desired); 454 grams About cooked corned beef, thinly sliced or chopped; 1 teaspoon instant yeast; 473 milliliters ounces (about rye flour; 1 teaspoon salt; 473 milliliters About sauerkraut, drained; 1 teaspoon sugar; 227 grams About Swiss cheese, grated; 118 milliliters About Thousand Island dressing; 16 Tbsps (2 sticks) very cold unsalted butter; 2 Tbsps vital wheat gluten; 296 milliliters cold water

Reuben Danish might be just the main course you are searching for. One portion of this dish contains approximately 24g of protein, 45g of fat, and a total of 648 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up rye flour, swiss cheese, sauerkraut, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 48 hours.

Instructions

Combine the yeast and water in a medium bowl. Stir to combine.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Place the rye flour, bread flour, gluten, sugar, and salt in the bowl of your food processor. Pulse several times to combine.

Ingredients you will need

Bread Flour

Rye Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Cut the butter into chunks and add it to the food processor. Pulse until you have pieces about the size of a garbanzo bean. It's fine if there are some larger and smaller pieces.

Ingredients you will need

Butter

Equipment you will use

Food Processor

Add the flour/butter mixture to the yeast and water and mix gently until all the flour is moistened. Try not to break up the butter any more. At first the mixture might seem too dry, and after it is mixed it might seem too sticky. This is fine. Cover the bowl with a plastic bag or plastic wrap and refrigerate overnight.

Ingredients you will need

Butter

All Purpose Flour

Water

Yeast

Wrap

Equipment you will use

Plastic Wrap

Ziploc Bags

Bowl

The next day, remove the bowl from the refrigerator, flour your work surface generously, and turn out the dough. Flour the top of the dough and pat it into a rough square shape. Using a rolling pin, roll the dough out into a 10- by 18-inch rectangle. Flour the dough as needed to keep it from sticking to the counter and the rolling pin.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

Bowl

Working quickly so that the butter doesn't melt, fold the dough in thirds like a business letter resulting in a 6- by 10-inch rectanble.

Ingredients you will need

Butter

Dough

Roll the dough out into an 18- by 10-inch rectangle again. Repeat the folding, roll again, and fold once more. (If the butter begins to get soft, refrigerate the dough for 10 minutes before proceeding). After the third roll and fold, fold the dough in half crosswise resulting in a roughly 6- by 5-inch rectangle. Flatten it a bit, wrap it in plastic, and put it in the refrigerator for at least one hour or up to overnight.

Ingredients you will need

Butter

Dough

Roll

Wrap

To Assemble and

Bake: Adjust two oven racks to upper and lower-middle positions and preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Flour your work surface and cut the dough into 4 pieces. (If you work fast, you can leave them on the counter. Otherwise, refrigerate them until you're ready for them.)

Ingredients you will need

Dough

All Purpose Flour

Roll the first piece into 9- by 12-inch rectangle.

Ingredients you will need

Roll

Layer one quarter of the corned beef, sauerkraut, Thousand Island dressing and cheese on the sandwich (use more or less of each ingredient as desired), keeping it within the center third of the dough lengthwise and leaving about an inch uncovered at each end. If you're a big fan of the Thousand Island dressing, I suggest being less generous on the sandwich and having some at the table to add as needed. If you use too much, you risk having a soggy sandwich.

Ingredients you will need

Thousand Island Dressing

Corned Beef

Sauerkraut

Cheese

Dough

Using a sharp knife, pizza cutter, or pastry cutter, make slits about an inch apart along the long ends of the dough, up to the filling. I make the cuts at an angle, but you can make the straight.

Ingredients you will need

Dough

Equipment you will use

Pastry Cutter

Pizza Cutter

Knife

Fold one of the uncovered ends over the filling, then begin folding the strips over the filling one at a time, alternating sides and crossing them at the top. If they look a little too short to reach, don't worry—they'll stretch. When you get to the far end, fold the end over the filling first, before you fold the final strips over.

Transfer the Danish to your prepared baking sheet, cover with plastic wrap, and continue with the other three pieces of dough.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Let the Danish dough rest until it feels puffy when you touch it, about 30 minutes.

Ingredients you will need

Dough

Remove the plastic wrap from the dough, brush with the egg wash, and sprinkle with caraway seeds.

Ingredients you will need