Mini Cebularze (Polish Onion Rolls) with Poppy Seeds
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Source: https://recipheon.com/en/recipes/snacks/mini-cebularze-polish-onion-rolls-with-poppy-seeds
About this recipe
Mini cebularze with onion and poppy seeds are soft yeast rolls with an aromatic, lightly sweet filling. The dough rises only once, and the onion can be prepared ahead, making them well suited to a party, picnic, or family afternoon snack. The recipe makes 10 small cebularze, best served slightly warm but also good once cool.
Ingredients
Servings: 10
Dough
400 g Polish type 500 or 550 wheat flour (all-purpose flour is the closest US substitute)
7 g instant dry yeast
1 teaspoon sugar
1 teaspoon salt
240 ml warm water
2 tablespoons vegetable oil
Onion Filling
400 g onion
1 tablespoon vegetable oil
2 tablespoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried marjoram
Steps
In a large bowl, combine the flour, yeast, sugar, and salt. Pour in the warm water and oil, then knead for 8–10 minutes, until the dough is smooth, elastic, and no longer sticks to your hands.
Cover the bowl with a kitchen towel and let the dough rise in a warm, draft-free place for about 60 minutes. It should noticeably increase in volume, roughly doubling.
Peel the onion and cut it into small dice. Heat the oil in a large skillet over medium heat, add the onion, and cook for 8–10 minutes, stirring, until softened and translucent but not browned.
Remove the skillet from the heat and stir in the poppy seeds, salt, pepper, and marjoram. Let the filling cool so you do not place hot onion on the risen dough.
Briefly knead the risen dough and divide it into 10 equal portions. Shape each into a ball, flatten it into a round about 8 cm in diameter, and gently press down the center, leaving a slightly thicker edge. Arrange the rounds on a baking sheet lined with parchment paper and place a portion of the onion filling on each one.
Toward the end of shaping, preheat a conventional oven (no fan) to 220°C. Place the baking sheet on the middle rack so the cebularze bake evenly.
Bake at 220°C for 14–16 minutes, until the edges are golden and the bottoms are dry and lightly browned. Let the cebularze stand for 5 minutes before serving.
Estimated nutrition
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