Onion buns

Onion buns

By
From
Encyclopedia of Food and Cookery
Makes
20

Yeast dough buns filled with bacon and onion.

Ingredients

Quantity Ingredient
600g plain flour
1 teaspoon salt
310ml milk and water, mixed
60g butter
15g compressed yeast
1 teaspoon sugar
egg, beaten, to glaze

Filling

Quantity Ingredient
4 rashers streaky bacon, rind removed, finely chopped
195g onion, grated
freshly ground black pepper

Method

  1. Sift flour and salt into a bowl and make a well in the centre.
  2. Warm milk and water, add butter and remove from heat when it has melted. Mash yeast with sugar and stir into warm liquid, then pour yeast mixture into well in flour. Stir a little flour into yeast mixture from edges to make a stiff batter, cover with a cloth and leave in a warm place to sponge.
  3. When yeast mixture has doubled and bubbles have formed, mix in remaining flour. Turn onto a floured surface and knead until smooth.
  4. Place in a clean greased bowl, turn dough over so top surface is lightly greased, cover with a damp cloth and leave to rise in a warm place for about 2 hours or until doubled in bulk. Knock dough down and knead lightly. Divide into 20 pieces.
  5. Mix filling ingredients, seasoning well with pepper. Place 1 tablespoon filling in middle of each piece of dough. Fold edges over to enclose filling, pinching together to seal, and mould into balls.
  6. Arrange buns, seam sides down, on a buttered baking tray and let rise, loosely covered, in a warm place for about 20 minutes. Brush with beaten egg and bake in a preheated hot oven for 15 minutes or until buns are golden and sound hollow when tapped. Serve warm with butter.
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