Onion and bacon rolls with spring onion obatzter and onion balsamic relish

For 14 pieces
  • 200 g Camembert
  • 150 g + 1 tbsp butter
  • 175 g double cream cheese
  • 100 ml Milk
  • 1/2 cubes (21 g) yeast
  • 3 EL Sugar
  • Salt
  • 500 g flour
  • 2 Onions
  • 100 g Bacon cubes
  • Pepper
  • 500 g red onions
  • 3 Sprigs of rosemary
  • 2 EL Oil
  • 5 EL light balsamic vinegar
  • 250 ml white wine
  • 2 Cloves
  • 5 black peppercorns
  • sweet paprika
  • 2 Spring onions
  • Flour
  • baking paper
90 minutes
very easy
1.
Store Camembert, 100 g butter and cream cheese at room temperature. For the dough, melt 50 g butter in a saucepan. Pour in the milk and 200 ml of water, warm up to lukewarm and remove from the stove. Mix the yeast with 1 tbsp sugar until liquid.
2.
Put 1 teaspoon salt and flour in a bowl, add the yeast. Knead everything with the dough hook of the hand mixer to a smooth dough, pour in the milk mixture. Cover and let rise in a warm place for about 1 hour.
3.
Peel the household onions and dice them. Heat 1 tablespoon butter in a pan, fry the onions until golden brown. Add the bacon and fry for about 2 minutes. Remove from heat, season with pepper and let cool.
4.
For the relish, peel and dice red onions. Wash rosemary, shake dry, strip off needles and finely chop. Heat the oil in a saucepan and sauté the onions. Sprinkle with 2 tablespoons of sugar and let it caramelize.
5.
Add rosemary, deglaze with vinegar and wine. Add the cloves and peppercorns, season with salt and 1 teaspoon paprika. Simmer for 20-25 minutes, stirring occasionally. Pull from the stove and let cool down.
6.
Add the bacon mixture to the dough and knead briefly. Halve the dough. Shape each half into a roll (approx. 7 m in diameter) on a floured work surface. Cut approx. 7 triangles from each roll by making opposite diagonal cuts.
7.
Place these on two baking sheets lined with baking paper and dust with flour. Let the rolls rise for about 15 minutes. Bake trays one after the other in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
8.
manufacturer) for about 20 minutes. Let cool on a wire rack.
9.
Cut the camembert into cubes. Knead well with butter and cream cheese at room temperature in a bowl. Clean and wash the spring onions and cut into rings. Set something aside for garnish, stir the rest into the cheese cream.
10.
Season with salt, pepper and 2 teaspoons of paprika. Sprinkle the obatzter with the remaining spring onions and paprika. Serve the rolls with obatzter and relish.
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 9 g protein
  • 20 g fat
  • 32 gCarbohydrates

0 Comments

Leave A Comment