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Snacks & Sides · Recipe No. 1

Cebulaki

If you love something to crunch on, or need a snack for beer, a party, or a side for soup, cebulaki are just the thing.

1 min read 10/10 · 2 votes
Jump to ingredients12 comments
Recipe

Cebulaki

Servings
about 10-12 pieces
Rating
10/10
Ingredients for
10 pieces

The instructions use metric amounts.

Ingredients

Dough

Filling

If you love something to munch on in between meals, or you're looking for a snack to go with beer, something for a party, a side for soup, or just because, then cebulaki (Polish onion buns) are exactly what you need. My aunt Irena sent me this recipe.

cebulaki

Instructions:

Make a yeast starter from the yeast, milk and sugar and set it aside until it "gets going." Add the starter, oil, egg and salt to the flour. Knead into a smooth dough.
Divide the dough into 12-16 pieces. Shape each piece into a ball and flatten it slightly. Place them on a baking sheet greased with fat or lined with parchment paper and let them rise.
Meanwhile, prepare the filling.
Peel the onions, cut them into half-moons, and sauté lightly in the fat (don't let them brown). Add a little water and simmer until soft.
Cook off the water, add the sour cream and bring to a boil. Season with salt and pepper to taste.

Flatten the risen rolls by pressing the bottom of a glass dipped in oil into the center of each one. Put the cooled onions into the indentation (like in photo #2) and sprinkle with the shredded cheese. You can also sprinkle them with caraway seeds, sesame seeds or dry poppy seeds.

Bake at about 200°C (400°F) until the dough is golden brown (about 15-20 minutes).
Serve hot, although they taste good cold too.

cebulaki

From the kitchen table

12 comments

Comments that readers left on my Polish blog flowerek.com between 2010 and 2015, translated from Polish. New comments are closed.

  • tuptusia

    sounds delicious :)

  • tuptusia

    I baked them! They turned out delicious!!! :)

  • tuptusia

    hmm, I'm thinking these would be a great "side nibble" with onion soup :)

  • biochemia

    The dough is sticking like glue. Maybe the starter was supposed to sit for a while? (The recipe didn't mention that.)

  • flowerekAuthor

    The starter doesn't need to sit for long. It just needs to "get going." I'm already fixing it in the recipe. If the dough is sticky, I recommend adding a little more flour or dusting more flour on it when you shape the cebulaki.

  • biochemia

    Thank you so much. When they rise on the baking sheet, should they be covered with a kitchen towel?

  • biochemia

    I'll make them again tomorrow. Today I left these little critters on the baking sheet and baked them, sprinkling cheese on top toward the end, and they were tasty anyway.

  • flowerekAuthor

    Good thing they were tasty anyway :) You can cover them with a kitchen towel while they rise, it won't hurt, and they'll rise faster.

  • Krystian

    I have a question about the cebulaki. I don't think it says what temperature to bake them at. I'm asking because, knowing me, I'll overdo it and burn something… Even though there's onion, won't they turn out bland?

    Please answer..

    Best regards.

  • flowerekAuthor

    I bake them at around 200 degrees (Celsius). You have to keep an eye on them so they don't burn. As soon as they're nicely browned, take them out. On their own they don't have a very strong flavor, it depends on the seasoning. But they go great with flavorful soups or with beer. You can add chorizo or some kind of sausage to the onion, for example.

  • ewa

    They're tasty, we all love them. It's just a shame that the recipe is lifted straight from a cookbook and you're passing it off as your own :)

  • flowerekAuthor

    I don't say anywhere that the recipe is mine. I got it from my aunt. I'd gladly see the original so I could give the source of the recipe. Can I know which book it's from?