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Polish Onion Bread

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Name and pronunciation: cebularze [tzeh-boo-lah-zhuh; “zhuh” is pronounced like French “je”]
Description: onion bread
Type of cuisine: 
Polish

This onion bread is an integral part of my region’s cuisine, so I was very surprised when I learnt that only people from my area knew about it. In recent years, it got more and more popular in other parts of Poland and all my friends absolutely love it!

8 servings • Preparation time: about 30 minutes • Resting time: 60 + 30 minutes • Baking time: 40-50 minutes

Tips:

01
You can prepare the onions the night before and leave them in a fridge overnight. They get very aromatic and flavourful this way.

02
Be careful not to leave them in the oven for too long. The dough needs to be soft and, since it is quite thin, it becomes crispy rather quickly.

03
Read my tip for rising perfect dough.

Ingredients:

Onion topping:
 3 large onions
 3 tablespoons poppy seeds
 2 tablespoon olive oil
 1 teaspoon salt

Dough:
500 g all-purpose flour
 250 ml (approx. 1 glass) warm milk
 7 g dry yeast (one little packet)
 60 g unsalted butter
 1 egg
 1 tablespoon sugar
 1 tablespoon salt

Method:

01 
Chop onions into small cubes and fry them with a little bit of oil on low temperature until it is soft. Then add poppy seed and salt and leave to cool down.

02 
Mix flour with yeast, sugar and salt. Melt butter in milk on very low heat (without letting it get too hot) and pour the liquid over the flour mix. Gently whisk the egg and add to the rest of ingredients, leaving a little bit as egg wash for edges.

03
Mix and then knead for at least 10 minutes, until the dough is perfectly smooth and light. Leave to rise in a warm, draft-free place for 60 minutes. After the dough has risen (best if it doubles in size), split it into 16 parts, shape each part into a ball and flatten on a baking tray lined with parchment paper, leaving some rising space between them.

04
Put a portion of onions you have prepared earlier on each bun and leave for another 30 minutes to rise. Generously brush with egg wash around edges and bake for about 20-25 minutes in 185ºC until nice and golden.

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Enjoy!

This recipe was featured in Luxembourg City Magazine, November 2015 (page 28).

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Photos: Sven Becker for CityMag, November 2015

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