Dough:
1 packet Rapid Rise yeast
1 cup warm water (105 degrees)
2 tablespoons sugar
1 1/2 teaspoons salt
3 eggs
6 tablespoons vegetable oil
4-5 cups all-purpose flour
1 egg well beaten for final wash
Filling:
1 cup finely chopped onion (processor)
1 tablespoon salt
1 tablespoon poppy seeds
1 1/2 teaspoons caraway seeds
1 cup dry breadcrumbs
1/4 cup vegetable oil
Instructions:
Place all dough ingredients (4 cups flour) in processor except water and combine.
Add warm water and process until smooth dough forms.
Add more flour to get it less sticky if needed.
Turn out and knead until smooth.
Place in oiled bowl and cover with plastic wrap.
Place in warm place/oven at about 85 to 100 degrees.
Let rise until doubled, about 45 minutes.
Remove and roll out thickly.
Spread filling over dough.
Combine all filling ingredients.
Either cut into 3-inch strips and roll up, tucking in ends, or roll up like a jelly roll and slice about 3-inch pieces, and then tuck in all open ends. This is messy!
Place on greased pan or on parchment paper and let rise until double (20-30 minutes).
Brush on beaten egg and a little of the onion topping as well.
Bake at 400 degrees for about 15 minutes until nicely browned.
Let cool off before serving. ■
I would suggest using barley malt syrup instead of sugar, for a more authentic flavor. I also find that dried minced onion provides a stronger flavor than fresh onion. I realized that commercial bakers will possibly caramelize the minced onions they sprinkle on top before baking, as they may not be in the oven long enough to caramelize (blacken).