Onion Swirls
These spicy onion swirls are the perfect balance of soft and fluffy bread with a bold, savory filling of caramelized onions and spices.
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Servings: 12 rolls
Ingredients
For the Tangzhong
- 5 tsp All purpose flour
- ⅙ cup Milk
- ⅙ cup Water
For the Dough
- ½ cup Milk warm
- 2¼ tsp Active dry yeast
- 1 tsp Sugar
- 4 tbsp Butter
- Tangzhong from above
- 2¾ cups All purpose flour
- 1½ tsp Salt
For the Filling
- 1½ Recipe Onion filling (recipe here)
- 4 tbsp Cream cheese room temperature
- 3 tbsp Cilantro finely chopped
For finishing
- 1 tbsp Garlic herb butter
Instructions
- To make the tangzhong, mix thoroghly the flour, milk, and water. Cook on a low medium flame until the mixture thickens.
- Activate the yeast with sugar and warm milk. Skip this step if using instant yeast.
- Add the tangzhong and the ingredients for the dough into the bread machine, set the cycle to knead dough. Alteratively, you can knead the dough manually. prove the dough until it doubles about one to one and a half hour.
- In the meantime, heat oil, add fennel seeds followed by sliced onions, cook for 6 minutes. Add the salt and turmeric, stir and sauté for another 7-8 mins. Add the cayenne, cook for 2-3 minutes. Cool the mixture.
- Punch and knead the dough. Roll it into a 16x12 rectangle. Spread the cream cheese venly followed by the onion mixture. Cut into 12 one and half inch strips along the shorter side.
- Coil each strip and place in a buttered 9x13 or 9x9 baking dish. Cover and let it prove for about 45 minutes. Preheat the oven at 375℉.
- Bake for 23-24 minutes until the bottom sounds hollow. Remove from the oven and brush with garlic butter. Cool
- Serve warm with soup, salad, coffee, tea, or as such.