Dough
300g Strong bread flour
150g butter, room temperature
25g caster sugar
10g fresh yeast
3 medium eggs
6g salt
Onion Compôte
1 tbsp rapeseed oil (or veg oil)
2 medium onions, sliced
130g Chorizo, sliced (into matchsticks)
10 Sprigs thyme, leaves only
50g Parmesan, grated
Egg Wash
1 medium egg
Splash of milk
A rich, indulgent bread, very versatile from The Rising Sun in Truro. A decadent treat to break bread before a meal or delicious as a loaf to pull apart and enjoy with a hearty stew or casserole.
Method
Take all dry ingredients for dough and mix together (using an electric mixer)
Once the dry ingredients are combined, add the eggs. Mix until the eggs are combined and add the butter.
Once the dough has come together, remove the bowl from the mixer and cover with a damp cloth.
Leave to rest in the fridge for 5 hours.
Sweat off the sliced onion, chorizo and thyme on a medium heat in the rapeseed oil, constantly stirring, until the onions are soft and a light golden brown in colour.
Remove from the pan and place on kitchen paper to drain excess oil
Remove the dough from the bowl and roll out flat, to approx. 5mm thickness
Sprinkle the onion compôte mix evenly over the surface and add the grated parmesan on top
Roll the dough up into a sausage (think jam roly poly) and cut into approx. 5cm slices.
Place the portions into greased circular dress rings / moulds so you can see the swirl of the onion compote on top.
Egg wash the tops
Place them on a baking tray and cover with a damp cloth.
Keep them in a warm dry place until the dough has doubled in height (when in dress rings), or doubled in size if making a loaf.
Bake at 160˚c for 16 minutes
