From Quiches, Kugels and Couscous
- 1scant tablespoon active dry yeast
- 4tablespoons sugar
- ¼cup plus 2 tablespoons vegetable oil
- 4-5cups all-purpose flour
- 2large eggs
- 2teaspoons salt
- 3cups diced onions
- ¼cup poppy seeds
- Step 1
Pour 1 cup of lukewarm water into a large bowl. Stir in the yeast and the sugar until dissolved. Add 4 cups flour, the eggs, 1/4 cup of the oil, and the salt. Mix well, and knead for about 10 minutes, or until smooth, adding more flour if necessary. Or use a food processor or a standing mixer with a dough hook. Transfer the dough to a greased bowl, and let rise, covered, for 1 hour. Preheat the oven to 375 degrees, and grease 2 cookie sheets.
- Step 2
Divide the dough into 12 balls, and roll or flatten them out into rounds about 6 inches in diameter. Put the rounds on the cookie sheets, and make thumbprints in the centers. Brush the dough with cold water, and sprinkle about 1/4 cup of the onions in each indentation. Brush the rounds with the remaining vegetable oil, and sprinkle the poppy seeds on top. Let sit for 15 minutes, uncovered.
- Step 3
Bake for 20 minutes. Then, if you like, slip the pletzel under the broiler for a minute to brown the onions. Serve lukewarm, as is or in a big pletzel sandwich.