Cheese Onion Bread with Beef
Prep Time
2 h 20 min
Porties
Serveert 9
Niveau
Medium
If you’re looking for a seriously tasty snack or a fun weekend baking project, these stuffed cheese onion buns are where it’s at! Soft, fluffy dough wrapped around a flavorful ground beef mixture, gooey cheese, caramelized onions, and a touch of sweet-savory ketjap manis—basically, everything you want in one bite. They’re perfect for lunchboxes, parties, or just treating yourself. Don’t worry, they look fancy but are totally doable at home, and once you try them fresh out of the oven, you’ll see why they’re so addictive.
Ingrediënten
Make sure milk and water are lukewarm (around 37 °C / 100 °F). Too hot deactivates the yeast; too cold slows rising.
Always cover the dough while rising. Depending on room temperature, this can take 45 minutes to 1.5 hours. Don’t skip the second rise.
Let the ground beef mixture cool before placing on the dough; a hot filling can make the dough soggy and tear.
When caramelizing onion slices, cook slowly for a deep, sweet flavor and nice color.
You can vary the cheese: mozzarella for a stretchy cheese pull, feta for a salty bite.
Add fresh parsley or coriander to the meat mixture for extra freshness.
To freeze: let cool completely, wrap well, and freeze. Reheat in the oven or on low heat in a pan, and they taste as fresh.
If you’re looking for a seriously tasty snack or a fun weekend baking project, these stuffed cheese onion buns are where it’s at! Soft, fluffy dough wrapped around a flavorful ground beef mixture, gooey cheese, caramelized onions, and a touch of sweet-savory ketjap manis—basically, everything you want in one bite. They’re perfect for lunchboxes, parties, or just treating yourself. Don’t worry, they look fancy but are totally doable at home, and once you try them fresh out of the oven, you’ll see why they’re so addictive.
Stappenplan
|
1
In a deep bowl, combine lukewarm milk, lukewarm water, yeast, and honey. Mix well and let rest for 5 minutes. |
|
2
Add flour, salt, and butter. Knead the dough for 10–12 minutes until smooth. |
|
3
Cover and let it rise in a warm spot for 1 hour, or until doubled in size. |
|
4
Heat olive oil in a frying pan over medium heat. Add the chopped onion and sauté for 2–3 minutes. Add ground beef, paprika, cayenne powder, black pepper, onion powder, and garlic powder. Cook for 8 minutes. |
|
5
Add grated Gouda cheese, soy sauce, and ketjap manis, and briefly cook until everything is combined. |
|
6
Peel and slice the onion. Heat sunflower oil in a frying pan and fry the onion until golden brown on both sides. Add ketjap manis and cook briefly. Set aside. |
|
7
Deflate the dough and divide it into 9 equal pieces (about 75 g each). Shape into balls. |
|
8
Roll out a ball into a thin, square sheet. |
|
9
Place a slice of Gouda cheese in the center, spread some sauce of choice, and add 30 g of the ground beef mixture. Top with a slice of cheddar and some slices of pickle. Finish with another 30 g of ground beef. |
|
10
Fold the top edge of the dough over the filling, then fold the bottom edge over to overlap the top flap. Fold the sides inward to form a tight square package. |
|
11
Place the buns seam-side down on a baking sheet lined with parchment paper. Brush with beaten egg, sprinkle the fried onions on top, and coat the edges with sesame seeds. Let them rise for 30 minutes. |
|
12
Bake in a preheated oven at 200 °C (390 °F, top and bottom heat) for 20–25 minutes until golden brown. Keep an eye on the oven, as each oven is different. |
