Onion Buns

Onion, the ingredient that will give flavor to our dough, is finely chopped, taking care to obtain uniform pieces. Then, in a deep pan, four tablespoons of oil are added. The oil must be well heated but not smoking to avoid burning the onion. The chopped onion is added and sautéed over medium heat, stirring constantly until it becomes golden and soft. The aroma of caramelized onions will spread throughout the kitchen, and the fresh thyme added at the end will further enhance the flavor. After the thyme is integrated, we let the mixture cool, preparing it to be added to the dough we will prepare.

In a separate bowl, yeast is mixed with sugar and salt, to which a teaspoon of flour and 50 ml of warm water are added. A whisk is used to obtain a homogeneous mixture that will activate the yeast. A little flour is sprinkled on top, and the bowl is covered with a towel, leaving it in a warm place until the yeast starts to rise, forming a foam.

Once the yeast has fermented, the remaining flour and the rest of the warm water are gradually added. It is mixed by hand, feeling the texture of the dough that begins to form. As the ingredients are incorporated, the oil is also added, continuing to knead. It is important to dedicate ourselves to this stage, as vigorous kneading will help develop the gluten, giving the dough a fluffy texture. After about 30 minutes of kneading, the dough becomes elastic and homogeneous.

A well is made in the center of the dough, and the cooled onion is added along with the thyme. Kneading continues for another 15 minutes to ensure an even distribution of the onion in the dough. Once finished, the dough is covered again with a towel and left to rise for an hour in a warm place until it doubles in volume.

After the dough has risen, it is divided into several small portions, each shaped like a ball. These are placed on a baking tray lined with parchment paper and scored with a sharp knife to allow the dough to expand evenly during baking. Each piece is brushed with a little olive oil, and sesame seeds are sprinkled on top, which will add extra texture and flavor. The tray is placed in the preheated oven, and the waiting becomes a pleasure, anticipating the enticing aroma of freshly baked bread that will fill the entire house.

 Ingredients: For 2 trays: 1 kg flour approximately 450 ml water depending on the dough 14 g dry yeast 4 teaspoons salt 10 tablespoons olive oil 3 medium onions 4 tablespoons sunflower oil 2 teaspoons thyme sesame

 Tags:  onion flour oil olives lactose-free recipes vegetarian recipes recipes for kids