Soft Cheese Onion Bread (Print Version)
# Ingredients:
→ Dough
01 -
215 ml lukewarm milk
02 -
12 g honey
03 -
7 g instant yeast
04 -
1 beaten egg
05 -
450 g flour
06 -
35 g butter
07 -
8 g salt
→ Cheese Mixture
08 -
225 g young cheese
09 -
100 g cheese spread
→ Topping
10 -
75 g yellow onion, sliced into half-rings
11 -
1 beaten egg
# Instructions:
01 -
In a deep bowl, combine the lukewarm milk, honey, and yeast. Mix well and let rest for 5 minutes.
02 -
Add the beaten egg, butter, flour, and salt to the yeast mixture. Knead the dough for 10-12 minutes until smooth.
03 -
Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
04 -
Process the young cheese and cheese spread in a food processor until smooth. Divide the mixture into 6 equal portions.
05 -
Peel and slice the yellow onion into half-rings. Set aside with the reserved grated cheese.
06 -
Deflate the dough and divide it into 6 equal pieces of approximately 125 g each. Shape each into a ball.
07 -
Roll each dough ball into a flat circle. Place a portion of the cheese mixture in the center and fold the dough around the filling. Seal the seams and shape into balls.
08 -
Slightly flatten each dough ball and place on a parchment-lined baking sheet.
09 -
Brush the dough balls with beaten egg and sprinkle the onion-cheese mixture on top. Let rise for 30 minutes or until doubled in size.
10 -
Preheat the oven to 200°C (400°F). Bake for 12-18 minutes or until golden brown.
# Notes:
01 -
Ensure the milk is lukewarm (around 35-40°C) to activate the yeast properly.
02 -
Let the dough rise fully to achieve a soft, airy texture.
03 -
If the bread browns too quickly, reduce the oven temperature to 180-190°C.
04 -
Using a firmer young cheese ensures a creamier filling consistency.