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Preparing Time: 40 min Proving: 1.5 hour
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Bake time: 15-20 min
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Ingredients
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Method
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1 tbls warm tap water
12 g fresh yeast or 5 g instant yeast (1 1/2 teaspoon)
1 tsp sugar
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Dissolve the yeast in 1 tbls of the warm water, add the sugar, stir and set aside for 5 minutes. Oil thinly a glass bowl. |
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220 ml homemade buttermilk or 190 ml full fat milk
350 gr bread flour
1.5 tsp salt
1tbls warm tap water
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Heat gently the buttermilk or milk.
Place the flour and salt in a mixing bowl of the stand mixer equipped with the hokk dough. Add the dissolved yeast, the buttermilk (or milk) and water. Mix on medium speed until you get smooth dough.
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20 g soft unsalted butter
  
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Add the butter and mix until the dough is shiny and the butter well incorporated. Place the dough on the worktop and knead. The dough should be elastic and shine.
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Tip the dough in the glass bowl, cover with cling film and set aside. Let it rise for about 1-1.5 hours or until it doubles in size. |
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2 small onions or 1 large
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Cut the onion into small cubes.
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50 g unsalated butter
1 pinch sea salt
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Place the butter in a pan and melt gently on the low heat. Add the onion and salt, cook about 15-20 min but don’t let the onion to get browned.
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½ tsp poppy seeds
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Add the poppy seeds and set the onion aside. Let it cool.
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Heat the oven to 200 ºC, gas mark 6.
Place the proven dough on the lightly floured worktop, form the disc and divide it into the 8 equal pieces. Form 8 balls and let them sit for 10 minutes to relax the dough.
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1 small egg
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Take a ball and form a disc. Place the disc on the baking sheet and press down with your fingers to form a well. Fill it with cooked onion. Repeat with the rest of the balls. Brush the onion buns with the egg wash?.
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Pop the tray with the onion buns into the oven and bake approx. 20 minutes or until light golden brown. Remove from the oven and let it cool a bit. Serve warm with unsalted butter.
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