onion cake
Ingredients:
Mass
- 2 cups of flour.
- 1 salt of salt.
- 50 grs of butter.
- 1 cdta of brewer's yeast.
- Milk, amount needed to form the dough.
Stuffed:
- 2 chopped large onions.
- 2 tablespoons of butter are sauté for a few minutes, they are removed and added.
- 2 tablespoons of breadcrumbs.
- 2 tablespoons of grated cheese.
- 2 eggs.
- Salt, pepper, nutmeg.
- 1 tablespoon of thyme.
- 1 tablespoon of oregano.
Preparation:
1) Put the yeast with 1/4 cup of warm water, 1 cdta of sugar and 1 flour cucaharada.
2) Stir well and leave for 10 'or until it spumes in a warm place.Apart in a bowl put the flour and salt.
3) Add the soft butter and go to the flour, working with your hands.
Incorporate the already lifted yeast and the necessary warm milk to form a very tender dough.
3) Knead intensely for 5 minutes or until the dough is not sticking on the mesada and letting slight in a floured bag covered with a cloth.Once the dough is raised, it extends with the palote as fine as possible.
4) Rectangles are cut a little filling in one of the halves, wet all the edges with water and bend adjusting them with the fingers.
5) They are fried in abundant hot oil, not boiling, so that they can inflate well without burning.
Once golden are removed and put on an absorbent paper.They serve very hot.
