Rosa Cooking

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Leafy bread

This bread won me over as soon as I saw it on you tube. Luckily so the next day I was in town and found the young onion I needed.

Preparation steps

  • Put sugar, yeast and a spoonful of flour in warm water, stir and leave for 10 minutes in a warm place. Add salt to the sifted flour, mix well, add yeast foam and oil and knead a soft and elastic dough. Cover with pvc and leave in a warm place to double.
  • While the dough is rising, finely chop the young onion. Heat the oil and pour it into the flour. Mix it well with a spatula into a smooth mixture.
  • Knead the risen dough briefly and roll it out in a little flour into a rectangle or circle, 2 mm thick. Coat half of the dough with a flour coating.
  • Sprinkle the onion over the dough, judge the amount yourself. We like more onions.
  • Fold the dough and coat half again with the coating, leaving 1/3 of the coating for the end, and sprinkle with onion. Spread the last, third coat on half of the dough and onion over it.
  • Roll the tape along the narrow side.
  • Roll out the roll on the narrower side to a thickness of about 2 cm. The dough is thin, full of bubbles and roll it out carefully so that it does not puncture.
  • Put baking paper in a 20 cm diameter mold, grease the sides and put the dough. Coat with beaten egg yolk and a teaspoon of milk and sprinkle with sesame and turkey, if desired.
  • Bake in a preheated oven at 200 degrees for 20-25 minutes.
  • The bread is multi-layered, soft and all smells like onions.

Tags

buns

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