Onion Lover's Twist
Submitted by grozzy
Braided yeast bread filled with buttery sauteed onions, Parmesan, sesame seeds, and paprika. A showstopping homemade loaf with a soft, pillowy crumb and savory golden crust.
YIELD
1 large loafPREP
40 minCOOK
35 minREADY
4 hrsThis braided yeast bread hides a buttery onion and Parmesan filling inside three rolled strips of soft, pillowy dough. The braid looks impressive on the table, but the technique is straightforward once you get the strips sealed and lined up.
The filling gets its savory punch from sauteed onions, garlic powder, sesame seeds, and a hit of paprika, all bound in melted butter. Spreading it across the rolled-out dough before cutting into strips means every bite has that onion-cheese flavor running through it.
Two rises give the dough its soft, airy texture. Don’t rush either one. The first rise should take 45 to 60 minutes in a warm spot, and the braided loaf needs another 45 to 60 minutes before it hits the oven.
Chef Tips
- Knead until the dough springs back when poked. If it’s still tearing, it needs more time.
- Seal the edges of each rolled strip tightly so the filling doesn’t leak out during baking.
- For two smaller loaves, cut the filled rolls in half crosswise before braiding, then bake on separate areas of the sheet.
- Brush the top with an egg wash before baking for extra shine.
Variations
- Swap Parmesan for sharp cheddar and add crumbled bacon to the filling for a loaded version.
- Use caramelized onions instead of sauteed for a deeper, sweeter flavor.
- Replace sesame seeds with everything bagel seasoning for a modern twist.
Ingredients
Directions
Grease cookie sheet.
In large bowl dissolve yeast in warm water.
Add 2 cups flour, sugar, salt, water, milk, butter and egg.
With electric mixer, blend at low speed until moistened.
Beat 2 minutes at medium speed.
By hand, stir in remaining flour to form a soft dough.
Cover and let rise in a warm place until light and doubled in size, 45 to 60 minutes.
To prepare filling, melt butter in saucepan and add remaining ingredients.
When dough has doubled in size stir down and place on a floured board.
Knead until no longer sticky. Roll out to an 18×12-inch rectangle.
Spread with filling, then cut lengthwise into three 18×4-inch strips.
Beginning with the 18-inch side, roll up each strip.
Seal edges and ends.
On the prepared cookie sheet braid the three rolls together. Cover and allow to rise until doubled, about 45 to 60 minutes.
Bake at 350℉ (180℃) for 30 to 35 minutes, or until golden brown.
Serve warm or cool.
Note: To make 2 small loaves, cut the 3 filled rolls in half crosswise before braiding.
Braid each set of rolls separately on greased cookie sheet; bake as directed.
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