Onion roll

Budget, spicy and fast: incredible! A worthy representative of the kind of unsweetened pastries for true connoisseurs of onions. A hearty, ruddy roll of pastry with a filling that is designed to surprise.

UnicornSteak

The author of the recipe

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Composition / ingredients

servings:

Salt

to taste

Vegetable oil

Sesame

Flax Seeds

For the test:

Kefir

250

Flour

500

Cream

Eggs

Dry yeast

Sugar

For filling:

Onion (Medium size)

Cream (I have 10%)

Hard cheese

Paprika

to taste

Italian herbs

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 8 g

Fats 20 % 9 g

Carbohydrates 63 % 29 g

234 kcal

GI: 11 / 0 / 89

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Get kefir, cream and eggs from the refrigerator. By the time the preparation begins, these components should have room temperature. Peel the onion and chop it into a small cube. In a frying pan with low sides, heat the sunflower oil to operating temperature and fry the onion until soft. It took me about ten minutes.
Step 2:
After this time, pour fifty milliliters of cream into the pan. Add salt to the mixture and add smoked paprika. Stir and simmer for about ten more minutes.
Step 3:
As soon as the excess liquid evaporates, add dried herbs to the filling, mix and set aside until completely cooled.
Step 4:
Pour quick-acting dry yeast into kefir. Pour in the cream and add a pinch of salt and sugar. Mix it up.
Step 5:
Add two egg whites to the future dough. Mix the mixture thoroughly. It's more convenient for me to do it with a whisk or fork.
Step 6:
Pre-sift wheat flour. Enter the flour into the dough in parts, sifting it in parallel for the second time. So the dough will be additionally saturated with oxygen and subsequently the roll will turn out to be more airy.
Step 7:
Knead the dough. As a result, it should not stick to your hands. Then you can immediately start rolling out, but I advise you to cover the dough with a waffle towel and let it rest for ten minutes.
Step 8:
Roll out the dough into a layer about three millimeters thick.
Step 9:
Spread the onion filling evenly over the dough, retreating from the edges a little space.
Step 10:
Sprinkle with finely grated sharp cheese.
Step 11:
Wrap the two opposite edges inside.
Step 12:
And carefully roll the roll.
Step 13:
Put the roll in a greased form. From above, using a cooking brush, lubricate the roll with yolk. And, if desired, sprinkle with flaxseeds and sesame seeds. Bake the onion roll at a temperature of two hundred degrees for about thirty to forty minutes.

I confess honestly, despite the simplicity of the recipe, I will get this roll only the second time.
The thing is that for the first time I had the filling from raw onions. And during baking, he did not have time to prepare... Therefore, the roll had an extremely unpleasant taste and smell (those are the factors that many do not like onions).
Therefore, I advise you to fry the filling before wrapping it in a roll. This stage is the main component of success.
Bon appetit!