Thursday, 4 March 2010

Onion buns from Lublin

Makes 8

350g strong bread flour
150g strong wholemeal bread flour (you can use 500g white flour only, but in my opinion adding wholemeal flour gives buns a nice texture)
7g instant yeast
1 tsp salt
3 tbsp melted butter
approx. 300ml lukewarm water

Mix all dry ingredients in a large bowl, then add the butter and water and knead for few minutes with hands (or use stand mixer), or put them in a bread machine and use “dough” program. Dough should be firm and quite flexible. If using mixer or hand put the dough in slightly oiled bowl and cover with clean cloth. Leave it to rise in warm, draft – free place until it has doubled in size. If you are using bread machine, you don’t have to do anything until “dough” program ends.

Prepare the filling:

4 large onions, peeled and roughly diced
3 tbsp black poppy seeds
approx. 30 g butter
caraway or fennel seeds (optional)

Fry the onions in butter over a low heat, until tender. Mix with poppy seeds and some fennel or caraway seeds, accordingly to your taste. Leave it to cool slightly.

Place the risen dough on to a lightly floured, flat surface and knead for five minutes to release the air from it. Divide into 8 equal balls and using your hands flatten each one into a circle. Place them on a baking tray lined with baking paper, add some onion filling in the middle of each one, cover with clean cloth and leave to rise at room temperature for about 30-40 minutes.

Bake in preheated oven (190C) for approx. 15-20 minutes, until golden and sound hollow on the base when tapped.

They taste better when still warm. You can spread some salted butter on them before eating.

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