SUMAC ONION SCHNECKEN

FL047: JUST IN TIME
March 29, 2021

A light and fluffy dinner roll with a ton of flavor from herbs! Alliums! Oil! Spices! Plus the guaranteed fun of slowly unrolling the spirals as you eat. A snail offering to the Worm Moon.

Goal: cinnamon rolls, but make them salad
Yield: 12 rolls

FOR THE DOUGH

  • 5 1/3 cups (665 grams) AP flour

  • 1/4 cup (50 grams) sugar

  • 2 1/4 teaspoon (1 packet) active dry yeast

  • 4 eggs

  • 1/2 cup plus 2 tablespoons water

  • 1/2 teaspoon sea salt

  • 3/4 cup plus 1 tablespoon (190 grams) butter, cubed, at room temperature

FOR THE SUMAC ONION FILLING

  • 1/2 cup plus 2 tablespoons olive oil

  • 4 onions, finely chopped (5 cups / 750 grams)

  • 2 1/2 teaspoons ground cinnamon

  • 2 teaspoon sumac

  • 2 cups (40 grams) oregano leaves, roughly chopped

  • 1 cup (20 grams) thyme leaves, roughly chopped

  • 1 1/4 teaspoon sugar

  • 1 teaspoon sea salt

FOR THE HERB OIL

Combine the following:

  • 1 cup (20 grams) parsley leaves, finely chopped

  • 1 red chile, like a Fresno, seeded and finely chopped

  • 1 1/4 teaspoons microplaned lemon zest

  • 1/2 cup plus 2 tablespoons olive oil

  • salt to taste

 

MAKE THE DOUGH

Whisk together the flour, sugar and yeast and add to the bowl of a stand mixer fitted with the dough hook. Whisk the eggs and water together by hand, then add to the flour. Mix on medium speed for two minutes. Add the salt and the butter, cube by cube, and continue mixing on the hook for 10 minutes. The dough will be elastic and shiny. Place in an oiled bowl and proof in the fridge for 8-16 hours.

MAKE THE FILLING

Sweat the onions in half of the olive oil until golden. Add the cinnamon and cook to release its fragrance. Remove from heat and let cool, then add the other half of the olive oil, the sumac, oregano, thyme, sugar and salt.

MAKE THE SCHNECKEN

Line a 9x13 pan with parchment. Roll out the refrigerated dough into a 14 x 22 inch rectangle. Spread the onion filling to the edges. Roll it up on the long axis and trim the ends so they’re clean. Cut crosswise into 12 slices and arrange in the pan like cinnamon rolls. Cover loosely and let rise for 90 minutes.

Preheat the oven to 400 degrees F, then bake on the middle rack for 30 minutes. Remove, cover with foil, and bake 20 minutes more, until the dough is fully done.

Let the rolls cool for 30 minutes, then pour the herb oil over them and sprinkle with additional sumac to serve.