Bread rolls stuffed with stewed onions


  • For the dough
  • fresh yeast 10 g
  • warm milk 1 tablespoon
  • sugar 2 teaspoons
  • butter 120 g
  • flour 300 g
  • egg 1
  • salt 1 teaspoon
  • milk 12-14 tablespoons
  • For the stuffing
  • white onion 500 g
  • sunflower seed oil 3-4 tablespoons
  • caraway seeds 1 teaspoon
  • marjoram 1 teaspoon
  • sugar 1 teaspoon
  • salt and pepper to taste


Start with the filling. Chop the onion and place in a pan with the olive oil, caraway seeds and marjoram. Let the mixture rest for half an hour, then gently sauté for 10–15 minutes on a slow fire. The onion should be soft, but not browned. Season to taste with salt and pepper. Now melt the butter on a gentle flame, then put aside. Prepare the dough: crumble the yeast in a bowl and add 1 tsp sugar. Once the mixture is runny, combine it with one tablespoon flour and the tablespoon milk. Mix and put aside for 15 minutes. When the mixture has doubled in size, add the leftover milk, the egg, salt and sugar. Knead (use a blender if you like) adding the flour by degrees. Finally add the butter. The dough must be smooth, shiny and not too loose. Shape the dough into a ball, rub it with oil all over and place it in a bowl. Seal the bowl with plastic wrap and leave to rise for two hours. Now take the dough and shape the fritters making a cavity at the centre of each. Brush each of them with the eggwhite and stuff with the onion mixture. Again leave to rise for half an hour. Preheat the oven to 200°C. Bake the fritters for approx. 30 minutes. When done, the edges and bottom of the fritters should be golden.