Into a bowl of a stand mixer, add flour, sugar, salt, and yeast and mix until well combined. Add milk, water, melted butter and egg and mix until shaggy with a spatula. If using active dry yeast – add water and milk into a measuring cup and microwave for 10-15 seconds or until warm. Add yeast and mix well and let it sit for 10 minutes before adding to the dough with melted butter.

Using the dough hook, mix the dough for 8 minutes, scraping the bowl and dough hook down once or twice. Grease a bowl with olive oil and proof the dough for one hour while covered.

While the dough proofs, make the chole. Add oil to a large skillet of medium-high heat. Add cumin seeds and one they start to sputter add onions along with a pinch of kosher salt. Saute for 10-13 minutes, or until the onion start to brown. Add garlic, ginger, and chili and saute for 1 minute. Add tomato puree, cumin powder, coriander powder, amchur, garam masala, red chili powder, turmeric, apple butter, and bay leaf and stir well. Simmer for 10 minutes, stirring often. Stir in the garbanzo beans, tea bag, and 1 cup of water. Simmer for 10 minutes uncovered, string often. Season with salt and remove from the heat, and let this cool completely.

Once the dough has doubled in size, gently punch it down and let it proof again for 30 minutes.

Preheat the oven to 350°F and line a baking tray with parchment paper or a silicone mat.

Split the dough into 6 equal portions (~91 g each). Roll each ball out into a 6×7-inch rectangle on a clean surface. Spoon 1/2 cup of the chole into the center of the dough. Fold the top and bottom halves of the dough over the chole, and then fold the left and right sides into the center. Pinch the center to seal, and place the runza seam-side down onto the baking tray. Repeat until all the runzas are filled. Place the runzas 1 inch apart, it’s ok if they touch!

Bake the runza for 20-25 minutes or until golden brown. Add butter and garlic to a small bowl and microwave until melted.  Brush the warm runza with the melted butter and spinkle cilantro on top.

If freezing, separate the runza and chill completely. Wrap in foil or plastic wrap and place on a tray. Freeze the tray and once hard, place the runza into a freezer bag. To reheat, pop them in the microwave or toast/bake them at 350°F for 20 minutes.