Pletzalej Sandwich with Pastrami and Pickles

15 Dic Pletzalej Sandwich with Pastrami and Pickles

Ingredients:

• 2 eggs
• 2 teaspoons sugar
• 1 kg strong white flour (0000 grade)
• 1 packet (or sachet) dried yeast
• ½ litre hot water
• 1 teaspoon salt
• A splash of oil (added at the end)
• Sweet and sour pickles
• Wholegrain mustard
• Pickled onions
• Hot pastrami
• Spiced pickled onions

Method:

• Place the flour on a clean surface in the shape of a mound or well.
• Add the yeast and eggs to the centre.
• Incorporate the sugar, salt, and gradually mix in the hot water, working from the centre outwards.
• Knead well until the dough is smooth and elastic.

• Add a splash of oil at the end and continue kneading until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl.
• Cover with a clean cloth and leave to rise in a warm place for 1½ hours, or until doubled in size.

• Once the dough has risen, divide it into balls of the desired size.
• Allow the balls to rest for a few minutes to rise slightly.
• Flatten each ball lightly with your hand.
• Brush the surface with beaten egg yolk.

• Sprinkle with finely chopped raw onion and poppy seeds.
• Preheat the oven to a high temperature (about 220°C).
• Bake the pletzalej for approximately 10 minutes, or until golden brown and cooked through.

• Slice the pletzalej in half.
• Fill each one with sweet and sour pickles, wholegrain mustard, pickled onions, hot pastrami, and spiced pickled onions.
• Serve the sandwiches hot to enjoy the contrast between the pletzalej bread and the juicy, flavorful filling.