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Parisian Pletzel
Category: Breads
Serves: 12 pletzels
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Ingredients:
1 c. lukewarm water 1 scant T. active dry yeast 1 T. sugar 4-5 c. all-purpose unbleached flour 2 large eggs 1/4 c. plus 2 T vegetable oil 2 t. salt 1/2 c. cold water 2 c. diced onions 1/4 c. poppy seeds
Directions:
Mix the water with the yeast and a dash of sugar in a large glass bowl. Let sit for about 10 minutes. Add 4 cups of flour, eggs, the 1/4 cup oil, remaining sugar and salt. Mix well and knead for about 10 minutes or until smooth, adding more flour if necessary. Let rise, covered, for one hour in a greased bowl. Preheat oven to 375°. Divide dough into 12 balls and roll or flatten into rounds about 6 inches in diameter. Place on greased cookie sheets and press down centers. Brush with water, and sprinkle with about 1/3 cup of onions. Brush onions with remaining vegetable oil and sprinkle with poppy seeds. Let sit for 15 minutes uncovered. Bake for 20 minutes. Then, stick under the broiler for a minute to brown the onions.