Tag Archives: Dough

Onion Buns

Yeast bread always smells so good baking.  These onion buns don’t take a lot of kneading – only if you need to punch something to feel better. The secret to success is to have all the ingredients warm – not too hot and not too cold – just right.

Onion Buns

Ingredients

  • 3 tablespoons olive oil
  • 3 medium onions, finely chopped
  • 1/4 cup sugar
  • 2 packages active dry yeast (.25 ounce)
  • 2 large eggs
  • 6 tablespoons (3/4/ stick) melted butter
  • 6 cups all-purpose flour

Finely chop three medium onions and cook in olive oil until translucent – about 15 minutes.  While the onions are cooling down, mix 2 packages of yeast with 2 cups of warm water and let sit for five minutes.  Mix separately:  a tablespoon of sugar, 2 beaten eggs, and 4 tablespoons melted butter.  Pour mixture into the proofed yeast and add three-quarters of the cooked onions.  Add about 6 cups of flour and mix until a sticky dough forms.  Brush the top of the dough with a little olive oil and cover with plastic wrap for about an hour to rise.

With well-floured hands, tear off pieces of dough and form into balls.  Place on well-greased 9×12 pan.  Tops buns with remaining onions and let rise again for about 45 minutes – loosely covered with plastic wrap.

Remove plastic when buns rise again and bake at 400 degrees for about 20 minutes.  Serve warm.

Fried Dough – The Italian Version of a Donut

Both my mother and grandmother made this version of donuts, usually on a cold day.  I made them whenever it snowed  – for the neighborhood kids who came in to warm themselves after sledding down our hill – or falling into our almost frozen pond at the bottom of the hill.   No snow where I live now – but the dusting of confectioner’s sugar still reminds me of those snowy days.

Italian Fried Dough 

  • 1 cup warm milk (warm briefly in microwave)
  • 1 cup warm water
  • 1 package dried yeast
  • 1 tablespoon olive oil
  • 1 egg, slightly beaten
  • 1/2 cup sugar
  • flour

Proof the yeast in the warm water.  Add to milk, olive oil, sugar, and egg in a large bowl.  Add enough flour to make a soft dough (1 to 2 cups or more).  Form into a soft ball.  Sprinkle olive oil on bottom of the bowl.  Flip dough ball so that both sides are slightly coated with oil.  Cover with moist towel and let rise about an hour.

When dough is doubled, punch down and pinch off walnut sized pieces, flatten, and place in pan with hot vegetable oil.  Dough will rise quickly; flip over and brown on both sides; remove from pan, and roll in confectioner’s sugar while hot.

Tip:  Be sure all ingredients are warm – but not boiling.   Doughnuts taste best when hot.