Onion Ring Bun for Purim

Votes: 7

Time: 4 hours 40 minutes
Complexity: average
Quantity: 1 round loaf (30 cm)

A detailed recipe for preparing a Jewish cuisine dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Braided bread

1 pack of instant yeast
3 and 3/4 tbsp. bakery flour
3/4 cup warm water (about 43°C)
2 CO eggs plus 1 for glaze
1/2 cup vegetable oil
1.5 teaspoons of table salt
1/4 cup sugar
Onion filling (see recipe below)
Poppy seeds or sesame seeds for sprinkling

Onion filling

1.5 cups chopped onion
1/2 cup poppy seeds
1/2 teaspoon table salt
6 tablespoons melted butter
Mix all ingredients in a bowl

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, yeast dough, eggs, onions, poppy, sesame

Cooking the dish according to the recipe:

In a large bowl, combine the yeast and 3/4 cup of flour, then stir in the warm water until smooth. Let sit, uncovered, for 10-20 minutes, until the mixture begins to ferment and rises slightly.

Add 2 eggs, butter, salt, and sugar to the risen dough until the eggs are well combined and the salt and sugar have dissolved. Using your hands or a wooden spoon, stir in the remaining 3 cups of flour. When the mixture forms a loose ball, turn it out onto a work surface and knead until soft and smooth, but no more than 10 minutes. (Soak the bowl in hot water to clean and warm it if you plan to use it for rising.)

Place the dough in a warm, clean bowl and cover with plastic wrap. Let the dough rise until it's at least doubled in size, about 2 hours, depending on your kitchen temperature.
Line a round pizza pan or large baking sheet with foil and grease it well, or line it with parchment paper (in this case, no oil is needed).

When the dough has doubled in size, it's ready to shape; don't punch it down. Cut the dough into two pieces. Roll each piece into a 70 cm (28 in) long rope, then use a rolling pin to flatten each rope into a 70 x 10 cm (28 x 4 in) rectangle.

Place a tall strip of onion filling in the center of each layer. Pull the long edges over the filling and pinch them shut. Place the strands close together, seam side down. Starting from the middle, interlace the two strands, making sure the seams are facing down, and continue interlacing until you reach the ends. Pinch the edges shut. Bring the ends together to form a ring and pinch them shut.

Carefully take the ring, place it seam side down on the prepared baking sheet and cover well with cling film.

Let the ring rise until soft and tripled in size, about an hour. Meanwhile, 30 minutes before baking, adjust the rack to the lowest position and preheat the oven to 180°C.

Beat eggs with a pinch of salt to coat the ring.

When the ring has tripled in size and the dough doesn't deflect when gently pressed with your finger but remains intact, brush it with egg wash. Sprinkle with poppy seeds or sesame seeds, if desired. Bake for 45-50 minutes, until the top is nicely browned.

After 30 minutes of baking, rotate the pan to ensure even baking. When the ring is done, remove it from the oven and let it cool on a wire rack.