For the Dough
- 1 large egg
- 2 tbsp. water, about 72°F
- 1 cup plus 1 Tbsp. all-purpose flour
- 2 3⁄4 tsp. dry instant yeast (not active dry)
- 1 tbsp. softened unsalted butter, plus more for greasing
- 2 tbsp. granulated sugar
- 3⁄4 tsp. Kosher salt
For the Filling
- 11 oz. fatty beef chuck, cut in 1-inch cubes
- 2 1⁄4 tsp. Kosher salt
- 1 1⁄2 tsp. ground cumin
- 1 1⁄4 tsp. smoked paprika
- 1 tsp. freshly ground black pepper
- 2 1⁄2 tsp. dry red wine
- 1 clove garlic, peeled and smashed
- 2 tbsp. ice-cold water
- 1⁄4 cup plus 3/4 tsp. nonfat dry milk powder
- 1 egg, lightly beaten
- Thick yogurt, for serving (optional)
- Green olives, for serving (optional)
- pickled hot peppers, for serving (optional)
One day before you are ready to bake, in the bowl of a stand mixer fitted with a dough hook, combine all of the ingredients for the dough. Mix on the lowest speed until the dry ingredients are fully hydrated, about 3 minutes. Increase the mixer to speed 2 and mix, scraping down the hook and the bottom of the bowl as necessary, until the dough is smooth, lightly sticky, and pulls away from the sides of the bowl, about 5 minutes.
Remove the dough from the bowl and place on a floured surface. Knead a few times to smooth and form the dough into a 1-inch- thick disk. Grease a baking sheet, place the dough on the pan, and cover tightly in plastic wrap. Transfer the dough to the refrigerator to rest overnight.
In a large mixing bowl, add the beef, salt, cumin, paprika, and black pepper; toss until coated. Freeze until a thermometer inserted into the meat reads 32°, 1-2 hours.
Meanwhile, chill the bowl and blade of a food processor or meat grinder attachments, and the bowl and paddle of your stand mixer.
In a blender, pulverize the milk powder at high speed for 15 seconds to make a fine powder.
In a small bowl, add the red wine and garlic. Chill until ready to grind the filling.
In a food processor or through a ¼-inch dye on a meat grinder, finely grind the frozen meat. Transfer to the bowl of a stand mixer fitted with the paddle attachment and add the milk powder; beat for 2 minutes on low speed. Remove the garlic from the wine. Slowly add the wine and ice water, then mix for 10 minutes more (for best results, be sure the mixture does not go above 60°). Cover and chill until you are ready to shape the kebabka.
The following day, remove the dough from the fridge and let it come to room temperature, about 1 hour. Lightly grease a 9-by- 5-inch loaf pan with butter and line it with parchment paper. On a lightly floured surface, roll the dough into a very thin 7-by- 11-inch rectangle. Position the dough with the longer edge facing you. Spread the filling evenly onto the dough, being sure to reach all the way to the edges. Roll the dough away from you, making a tight, even log. Rotate the log 90° and, using a serrated knife, slice lengthwise along the center of the log, splitting it in half. Twist the two halves together like a rope and set in the prepared loaf pan, cut side up. Cover the kebabka loosely with plastic wrap and set in a warm place to rise until just taller than the pan and touching the sides, about 2 hours.
Preheat the oven to 325°. Brush the loaf with the beaten egg and bake until browned and a thermometer inserted into the center reads 200°, 60-70 minutes.
Remove and let rest 5 minutes. Carefully use the parchment paper to lift the loaf from the pan and transfer to a wire rack. Let cool completely before slicing into thick pieces. If you prefer to serve the kebabka warm, slice and toast individual servings in a hot, cast-iron pan. Serve with thick yogurt, olives, and pickled hot peppers if desired.