Makes: 1 Large or 12 Small French Onion Rounds Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes Baking Time: 20 – 25 minutes
Ingredients
| 500 |
g |
Cake flour ( 4 x 250 ml / 4 cups ) |
| 10 |
ml |
Salt ( 2 tsp ) |
| 5 |
ml |
Sugar ( 1 tsp ) |
| 45 |
g |
Margarine ( 3 tbsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 300 |
ml |
Lukewarm water ( ± 1¼ cups ) |
| 2 |
|
Onions, chopped and fried |
| 6 |
|
Onion Rings, fried |
Method
- Mix all dry ingredients together, then rub the margarine into the cake flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 10 minutes.
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
- Knock the dough down, and work the chopped onion evenly into the dough. Roll into a round shape and press flat, keeping the round shape.
- Place onto a greased baking tray and place onion rings on top. Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes.
- Bake in a preheated oven at 200 °C / 400 °F for 20 – 25 minutes, or until golden brown.
