Description
A family recipe used for Purim.
Ingredients
- 1 (.25 ounce) package instant yeast
- 3 ¾ cups bread flour, divided
- ¾ cup warm water
- 2 eggs
- ½ cup vegetable oil
- ¼ cup white sugar
- 1 ½ teaspoons salt
- ¾ cup chopped onion
- ⅓ cup poppy seeds, plus more for garnish
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
- 3 tablespoons melted butter
- 1 egg
- 1 pinch salt
Instructions
- Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Combine the yeast mixture with 2 eggs
- vegetable oil
- sugar
- and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour
- a 1/2 cup at a time
- mixing well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes. Lightly oil a large bowl
- then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume
- about 2 hours.
- Line and generously grease a baking sheet. Set aside. Mix onion
- poppy seeds
- 1/4 teaspoon salt
- all-purpose flour
- and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30×4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling
- pinching the edges to close securely.
- Arrange the strands side by side
- seam side down. Beginning in the middle of each strand
- braid the strands together by crisscrossing each side
- making sure to keep the seam side down. Once both sides are braided
- pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume
- about 1 1/2 hours.
- Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds
- if desired.
- Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped
- turning the pan around half way through so the ring browns evenly
- 45 to 50 minutes.
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 5 hrs 25 mins
Servings: 12