These. Are. Good. Really good.
Think soft, sweet cinnamon bun dough but filled with savoury cheesy onions. WHAT a divine combo. The sweet, balsamic caramelised onions go perfectly with sharp cheddar, especially when they’re mixed together and rolled into a pillowy light dough. DELICIOUS.
The dough is fairly simple to make, it’s a standard enriched dough, so it just takes a little longer to kneed and prove than normal doughs but it’s so fluffy and puffy and lovely. It’s actually the same dough recipe I use to make cinnamon buns (an all time fave of mine), but it works just as well with savoury flavours.
The buns tear apart beautifully so are perfect to share with friends at a dinner party (when we can do those again!) or make the batch for yourself or your family to enjoy throughout the week, they will make for a very special packed lunch or a lovely addition to dinner.
This recipe will make 10 large buns, and will keep for up to 5 days if stored in a bread bin/any tight container.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 185ml milk, luke warm
- 2 ½ tsp dried fast action yeast
- 70g caster sugar
- 1 egg, beaten
- 40g unsalted butter, melted
- 400g strong white bread flour
- ½ tsp salt
FILLING
- 2 white onions, diced
- 50g butter
- 3tbsp balsamic vinegar
- 1tbsp soft brown sugar
- 100g cheddar cheese, grated
METHOD
- Sprinkle the yeast on top of the warm milk then whisk in with 1tbsp of the caster sugar and let aside for 5 minutes or so until bubbling on top. In a large bowl combine the flour, rest of the caster sugar and salt then create a well in the middle. Pour the yeasty milk mix into the well and stir until a very rough dough forms.
- Add in the melted butter and beaten egg and mix by hand until the dough comes together and starts to clean the bowl, then kneed on a VERY lightly floured surface for about 10 minutes until it’s elastic and smooth. Lightly oil a bowl and add the dough to it, cover with a tea towel and leave in a warm place until doubled in size, this will take about 1-1.5 hours depending on your proving environment.
- While the dough is proving, make the caramelised onions. Add the onions and butter to a pan on a medium – high heat and cook until softened, then stir through the balsamic and sugar, turn the heat right down and leave until cooked down and caramelised and most of the liquid has reduced into a sweet sticky glaze. Set aside to cool.
- Knock back the dough and kneed for about 1 minute, then roll out into a large rectangle. Spread the onion mix over the dough and sprinkle the cheddar over the top. Roll up the dough using the long side and cut into 10 equal buns. Line a baking tin with baking parchment and place the buns inside, then cover and leave to rise again for 30-45 minutes until doubled.
- Preheat the oven the 180C fan while the buns are proving. Bake for 20-22 minutes until risen and golden but still feel soft when prodded. Leave to cool for at least 30 minutes before tearing apart and enjoying! They are extra delicious if re-heated and served warm.
Claudia's Home Kitchen 