Alsatian onion ring

Today it's going to be rustic on Cookie and Co, with an Alsatian onion ring. Wonderfully spicy and juicy, with a slightly malty note and a caramel-brown crust. Baked as Couronne, it is the ideal party bread or also great as a side dish for hearty dishes or for grilling. You can also bake wonderfully crispy rolls or rustic bread from the dough - just as you like it best ... ♥

Elsässer Zwiebelring als Coronne auf einem Holzbrett
The Alsatian onion ring ...

... is easy and uncomplicated to prepare. The dough comes with leavening agents with very little fresh yeast and a hint Sauce from sourdough the end. I also opted for some rye flour for an even more rustic taste. The dough is then allowed to mature for a long time at room temperature and develop a great aroma. A nice method when the refrigerator is hopelessly overcrowded and no more dough tub fits into it. You can now find a whole range of recipes with similar doughs here on the blog. Like mine, for example Spelled farmer's crust, juicy potato crust, the Walnut root bread and the Ruchcrust, to name just a few.

Elsässer Zwiebelring als Coronne auf einem Holzbrett
Make fried onions yourself

Either homemade or pre-purchased fried onions can be incorporated into the dough. The homemade fried onions are of course more aromatic.

This is how I prepare them: The onions are best diced or cut into fine rings and mixed with a little flour. Then fry well in a pan with plenty of clarified butter or oil. Drain on kitchen paper and let cool down - done.

Krume vom Elsässer Zwiebelring aufgerissen

Now I'm curious to see which variant you choose - whether for a couronne, a roll or a bread ... In any case, I hope you enjoy baking! ♥

For the love of bread

Print

Alsatian onion ring

The dough can also be used to bake 10-12 rolls or 1 large bread.

  • Prep Time:
    30 minutes
  • Cook Time:
    14 hours
  • Total Time:
    14 hours 30 minutes
  • Yield:
    1 bread wreath with 10-12 pieces of dough
  • Category:
    Dinner, bread, barbecues, snacks
  • Cuisine:
    German, French, French, German
 piece

Ingredients

Autolysis dough

  • 500 g Ruchmehl / wheat flour 1050
  • 400 g water

Main dough

  • 100 g Rye flour type 1150 / champagne rye type 1000
  • 1 g fresh yeast
  • 10 g Anstellgut (ASG) from sourdough ((alternatively 1 g fresh yeast))
  • 10 g inactive baking malt (or beet syrup)
  • 10 g Lard (alternatively clarified butter or oil)
  • 14 g salt
  • up to 50 g Water (if necessary)
  • 70 g Fried onions (bought or homemade from approx. 4 Onions)

Instructions

Autolysis dough

  1. Briefly knead the Alsatian bread roll flour and water. Covered for 1 hour Autolysis leave.

Main dough

  1. Add the yeast, Anstellgut and Barimalt Gold / beet syrup as well as the rye flour to the autolysis dough, knead for about 10 minutes at a slow speed.
  2. Then continue kneading for about 3-5 minutes at high speed. Knead in lard, salt and, if necessary, some water in sips (I 50 g).
  3. Finally, knead the fried onions briefly, either by hand or briefly at slow speed with the food processor.

Long and piece cooked

  1. Cook the dough for about 12 hours at room temperature (20-22 ° C) Stock cooking place. During this time, stretch and fold twice, after 1 and 2 hours.
    (The dough should have doubled or tripled by this time.)
  2. After the rising time, divide the dough into 10-12 parts, shape it loosely and place the end down in a floured Couronne basket.
    (As an alternative for bread rolls, let the dough rest in the baker's linen. For a loaf, form a loaf and place the end down in a floured proofing basket.)
  3. For about 70-90 minutes at room temperature (20-22 ° C) Piece cooked place.
    During this time, preheat the oven to 250 ° C top / bottom heat, together with a baking steel / tray or baking stone.

to bake

  1. After the walking time, fall onto a shooter or something similar and put it in the hot oven. (I baked the Alsatian onion ring on a perforated sheet, which I pushed directly onto the hot oven.)
    Bake for a total of 30-35 minutes. Right at the start of baking Swaths. After about 10 minutes of the baking time, lower the temperature to 210 ° C, open the oven door wide and let the moisture escape.
    (The baking time for rolls is reduced to around 20 minutes. The bread should bake for around 50-60 minutes.)
  2. After baking, let cool down on a wire rack.

Notes

 
 
Make fried onions yourself:

The onions are best diced or cut into fine rings and mixed with 1-2 tbsp flour. Now fry well in a pan with plenty of clarified butter or oil. Finally, drain on kitchen paper and allow to cool

Keywords: Anstellgut, ASG, bake, bread, rolls, rolls, champagne rye, CookingChef, Couronne, Alsatian roll flour, French, grilled bread, grilling, yeast, cooked overnight, onion bread, onion rolls

Print

Alsatian onion ring | Thermomix recipe

The dough can also be used to bake 10-12 rolls or 1 large bread.

  • Prep Time:
    30 minutes
  • Cook Time:
    14 hours
  • Total Time:
    14 hours 30 minutes
  • Yield:
    1 bread wreath with 10-12 pieces of dough
  • Category:
    Dinner, bread, barbecues, snacks
  • Cuisine:
    German, French, French, German
 piece

Ingredients

Autolysis dough

  • 500 g Ruchmehl / wheat flour 1050
  • 400 g water

Main dough

  • 100 g Rye flour type 1150 / champagne rye type 1000
  • 1 g fresh yeast
  • 10 g Anstellgut (ASG) from sourdough ((alternatively 1 g fresh yeast))
  • 10 g inactive baking malt (or beet syrup)
  • 10 g Lard (alternatively clarified butter or oil)
  • 14 g salt
  • up to 50 g Water (if necessary)
  • 70 g Fried onions (bought or homemade from approx. 4 Onions)

Instructions

Autolysis dough

  1. Put Alsatian bread roll flour and water in the mixing bowl, 1 min./ dough kneading setting. Covered for 1 hour Autolysis leave. (Preferably in the refrigerator because of the strong warming later when kneading.)

Main dough

  1. Add yeast, beetle and Barimalt Gold / beet syrup as well as the rye flour to the autolysis dough, knead for 5 minutes / dough level.
  2. Then continue kneading for about 2 minutes / kneading stage. Add lard, salt, roasted onions and, if necessary, some water in sips through the lid opening and knead in (I 50 g).

Long and piece cooked

  1. Cook the dough for about 12 hours at room temperature (20-22 ° C) Stock cooking place. During this time, stretch and fold twice, after 1 and 2 hours.
    (The dough should have doubled or tripled by this time.)
  2. After the rising time, divide the dough into 10-12 parts, shape it loosely and place the end down in a floured Couronne basket.
    (As an alternative for bread rolls, let the dough rest in the baker's linen. For a loaf, form a loaf and place the end down in a floured proofing basket.)
  3. For about 70-90 minutes at room temperature (20-22 ° C) Piece cooked place.
    During this time, preheat the oven to 250 ° C top / bottom heat, together with a baking steel / tray or baking stone.

to bake

  1. After the walking time, fall onto a shooter or something similar and put it in the hot oven. (I baked the Alsatian onion ring on a perforated sheet, which I pushed directly onto the hot oven.)
    Bake for a total of 30-35 minutes. Right at the start of baking Swaths. After about 10 minutes of the baking time, lower the temperature to 210 ° C, open the oven door wide and let the moisture escape.
    (The baking time for rolls is reduced to around 20 minutes. The bread should bake for around 50-60 minutes.)
  2. After baking, let cool down on a wire rack.

Notes

 
 
Make fried onions yourself:

The onions are best diced or cut into fine rings and mixed with 1-2 tbsp flour. Now fry well in a pan with plenty of clarified butter or oil. Finally, drain on kitchen paper and allow to cool

Keywords: Anstellgut, ASG, bake, bread, rolls, rolls, champagne rye, CookingChef, Couronne, Alsatian roll flour, French, grilled bread, grilling, yeast, cooked overnight, onion bread, onion rolls

 

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2 thoughts on “Elsässer Zwiebelring”

  1. Thank you for the great recipe - delicious! I chose the Couronne. What a shame that you can't invite friends over for a glass of wine ... they would melt away with the Alsatian onion ring.

    1. I'm really happy!
      Yes, the times are unfortunately not nice, but when everything gets better we enjoy good company all the more and maybe you will like to bake the onion ring again ... 🙂

      Best regards,
      Sonja

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