medtran49
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Caramelized Onion & Cheese Filling
3 Tbsp EVOO
about 4 cups chopped yellow onion, about 2 large
Kosher salt
1 cup gruyere cheese, grated
1/3 cup toasted seed mix, I used about equal parts of white sesame, nigella and flax, divided
Dough
4-1/2 to 5 cups unbleached all-purpose flour, plus more if needed
2 Tbsp sugar, divided
1-1/2 teaspoons Kosher salt
2-1/2 tsp (1 packet) active dry yeast
1-1/2 cups warm milk, divided
1 egg, beaten
1 stick/8 Tbsp unsalted butter, room temperature
Glaze
1 egg
Instructions
Line a 10x15 baking sheet with parchment paper or a silpat and set aside.
To make the filling, heat the olive oil over medium heat, and stir in the onions along with a generous pinch of salt, reduce heat to medium-low. Saute, stirring regularly, until the onions get brown and caramelized, 20-25 minutes. Remove from heat and allow to cool. Then, stir in the cheese and 1/4 cup of the seed mix. Reserve remaining seeds. Set aside or refrigerate until ready to use. You can make the filling a day or 2 ahead and refrigerate, just bring it back to room temperature before filling your dough.
To make the dough, place 1 Tbsp sugar, the yeast, and about 1/2 cup of the warm milk in a bowl, stir and allow yeast to bloom. Meanwhile, combine flour, remaining sugar and salt in a large bowl. Temper the egg with a little bit of the warm milk and then stir together. Add the yeast mixture and the remaining milk/egg mixture (use some of this to wash out your yeast bowl to make sure you get all the yeast) to the flour mixture ,as well as the butter, and stir until it is all incorporated. Turn dough out onto a lightly floured board and knead, adding a little flour at a time if it's too sticky, until you have a nice, soft, smooth dough and form into a ball. Spray the mixing bowl with some cooking spray (you don't need to clean it), place dough ball in bowl, turning to grease the entire ball, cover with a damp towel and place in a warm place for 1-1/2 to 2 hours or until doubled in size.
Turn dough out onto a floured surface and gently deflate into an approximate rectangle. Roll the dough out into a rectangle roughly 12-inches wide and 16-inches long for 1 loaf (directions for 2 loaves below). Cut the dough lengthwise into strips 3-inches wide with a pizza cutter or knife. You’ll have 4 strips. Divide the filling into 4 equal portions (roughly 1/2 cup each), and spread a portion of it down just the center of each of the four strips, leaving the edges clear. Fold each strip in half and pinch to seal the filling in all the way down the length of each strip. At this point you should have 4 tubes of filled dough, and it’s time to braid!
For 2 loaves, divide ball of dough in half and roll each into an approximately 8-inches wide by 12-inches long rectangle. Cut lengthwise into 2-inch strips, again you'll have 4 strips. Divide filling into 8 equal portions, about 1/4 cup each. Proceed as above x 2 for the smaller loaves.
To braid, take 1 end each of 4 tubes and pinch together. Starting at the left, bring the outer tube over 2 tubes and under 1 per the picture. Then, take the far right tube, bring over 2 tubes and tuck under 1. Repeat using alternating sides until you get to the end, trying to make the braid fairly tight. Once you are at the end, pinch tube ends together and coil into a circle. Tuck the end under. It should be fairly snug. Transfer loaf/loaves to your baking sheet. Cover loosely and allow to double in a warm spot, around 30-45 minutes.
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