A delightful twist on a classic dish, this savory beef and bean plait is perfect for any occasion.
In a mixing bowl, dissolve the yeast in the warm water.
Ensure the water is warm but not hot to avoid killing the yeast.
Add the butter, sugar, salt, egg, and 1 cup of flour to the yeast mixture. Beat until smooth.
Use a whisk or a mixer to achieve a smooth consistency.
Gradually add the remaining flour to form a soft dough.
Add the flour slowly to avoid over-drying the dough.
Knead the dough on a floured surface until smooth and elastic, about 6-8 minutes.
Knead with the heels of your hands for the best results.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Cover the bowl with a damp cloth to prevent the dough from drying out.
In a skillet, cook the ground beef and onion over medium heat until the beef is browned. Drain any excess fat.
Stir occasionally to ensure even cooking.
Add the black beans, chili powder, cumin, and cayenne pepper to the skillet. Cook for 5 minutes.
Adjust the seasoning to your taste preference.
Punch down the risen dough and roll it into a rectangle on a floured surface.
Roll evenly to ensure a uniform thickness.
Transfer the dough to a greased baking sheet. Spread the filling down the center and sprinkle with cheese.
Leave enough dough on the sides for braiding.
Cut 1-inch strips along the sides of the dough and braid them over the filling. Seal the ends.
Pinch the ends of the strips to secure the braid.
Brush the dough with beaten egg and let it rise for 30 minutes.
The egg wash gives the crust a golden color.
Bake at 350°F for 20-25 minutes until golden brown. Let cool for 5 minutes before slicing.
Check the bottom of the plait to ensure it's fully baked.
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