Soft Cheese Onion Bread

• servings: Grind the young cheese (
• total time: 2 hours 1 minute

Ingredients

DOUGH

215 ml milk

12 g honey

7 g instant yeast (1 tablespoon)

1 medium egg

450 g flour

35 g unsalted butter

8 g salt (1⅓ teaspoon)

CHEESE MIXTURE

225 g young cheese

100 g cheese spread

TOPPING

75 g yellow onion (half a yellow onion)

200 g grated cheese

1 medium egg

Directions

In a deep bowl, combine the lukewarm milk, honey, and yeast. Mix well and let rest for 5 minutes.

Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead the dough for 10-12 minutes until smooth.

Cover and let rise in a warm place for 1 hour or until the dough has doubled in size.

Peel and slice the yellow onion into half-rings. Place them in a deep bowl along with the grated cheese (200 g). Mix well and set aside.

Deflate the dough and divide it into 6 equal pieces of about 125 g each. Shape into balls.

Take one ball and roll it into a flat circle.

Place a portion of the cheese mixture in the center. Fold the dough around the filling and shape it into a firm ball, ensuring the seams are well sealed. Place the ball seam-side down.

Slightly flatten the dough.

Place the dough on a baking sheet lined with parchment paper. Brush with a beaten egg and sprinkle the onion-cheese mixture on top. Let rise for 30 minutes or until doubled in size.

Preheat the oven to 200 °C (400 °F). Bake for 12-18 minutes or until golden brown.

Tips:

Make sure the milk is lukewarm (around 35-40°C). If it's too hot, it can kill the yeast, and the dough won't rise properly.

Cover the dough and place it in a draft-free, warm spot (like an oven with only the light on).

Let the dough rise sufficiently. If you bake them too soon, they won’t be as airy. Wait until they’ve truly doubled in size.

Every oven is different! If your bread browns too quickly, you can lower the temperature to 180-190°C.

A firmer young cheese melts better and creates a creamy, but not too runny, filling.