Wednesday, 2 July 2014

Caramalized Onions and Walnut Stuffed Wholemeal Buns

These days my bread baking spree has taken a back seat. For reasons unknown to me as well, I somehow do not get excited enough to bake a regular bread. Maybe because there aren't many eaters at home and so the idea of me eating the majority of it alone pulls me down. So I keep on thinking of new ideas of making the bread making process more interesting and be exciting enough to push me to bake. Today's recipe is one such interesting one which I totally loved. I made it as a very small batch since I did not want it lying on the kitchen counter for days. If you have a love for onions and  even more for caramalized onions, you will love this bread!
For the filling
4 big onions finely sliced
1/2 tbsp sugar
1 tsp salt
1 tbsp balsamic vinegar (optional)
5-6 walnuts toasted and finely chopped
1-2 tsp olive oil

For the buns
1 cup all purpose flour
1/2 cup wholewheat flour
1/2 cup oats, any variety (you can either roast the oats and grind it or use as it is)
1/4 cup milk powder
3/4 tsp instant dry yeast
1/2 tsp sugar
80 ml warm water
1 egg at room temperature
1 tbsp butter softened
1 tsp salt
1 tbsp milk for milk wash
Sesame seeds for sprinkling on top (optional)

In a bowl, dissolve the sugar in warm water and add the yeast. Mix thoroughly and let it stand for 10 minutes until frothy.
In another bowl, mix all the dry ingredients except the sesame seeds. Pour the yeast mixture and mix. Now add the egg and the butter and start kneading a smooth and elastic dough. If you find the dough too sticky, add a wee bit of either wholewheat or plain flour. Continue kneading till you have a soft but moist dough. Lightly oil the dough from outside and tightly wrap with a clingwrap and keep it in a warm place to rise, about 1 hour or until doubled.
Meanwhile, heat oil in a pan and add the onions. Coat the onions with the oil properly and spread it out on the pan evenly. Let it stay uncovered for 5-10 minutes on low heat, stirring once or twice in between. Now add salt and sugar and mix and continue the process till the onions start caramalizing and turn into a beautiful deep brown color. Be careful not to burn the onions at this stage. Add the balsamic vinegar, if using, and reduce the excess liquid. Using this, the onions will get a beautiful sweet and tangy taste and takes it to a higher level. Once the liquid dries up, remove from heat and transfer to a clean bowl and let it cool. The caramalized onions also serve as a amazing pizza topping!
Now, take the dough out and punch it down a few times till the trapped air releases. Now pinch out plum sized balls and spread it slightly on your palm. Make an indentation in the center and add some of the onions followed by the roasted and chopped walnuts. Seal the edges and form a smooth ball again.
Repeat with the rest of the dough and filling.
Arrange the filled balls in an oven safe greased dish and cover and keep aside in a warm place for the second proofing, about 1-2 hours or until doubled.
Towards the end of the proofing time, start pre heating the oven at 180 degree celsius. Take the dough dish out and gently brush with milk. Sprinkle some sesame seeds on top and bake in the pre heated oven for 20 minutes or until browned on top and a tap on the top sounds hollow. I added some  Parmesan cheese as well but you can skip that.  Remove from oven and let it cool on wire rack. Serve warm.

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