Serves a Crowd

Ogulinska masnica (Ogulin's onion roll)

February 21, 2015
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  • Makes 2 loaves
Author Notes

Ogulinska masnica is a traditional dish from Ogulin. My mother and grandmother used to make often, especially in the winter. Usually, you will use lard to cook onion, but these days is oil. —anka

What You'll Need
  • Dough
  • 3 cups flour plus about 1/2 cup for dusting
  • 2 ounces fresh yeast
  • 2 eggs
  • 1 teaspoon sea salt
  • 1 3/4 cups lukewarm water
  • 2 teaspoons sea salt
  • Filling
  • 4 onions (2 pounds)
  • 1/2 cup oil
  • 1 teaspoon sea salt
  • 2 eggs
  1. Mix flour, yeast (if you are using cake yeast) in 1 cup of warm water, stir yeast and 1 tbs flour, allow to proof for 10 minutes , (to make sure it's still active) , salt, eggs, and rest of the water to make dough and leave in a warm place to rise for one hour
  2. Dice onion, mix with oil and cook (I cook in the oven for one hour on 350F, stir them around twice during the cooking)
  3. Dump the dough onto tablecloth dusted with flour and roll out into 1/2 inch thick.
  4. Smear the dough with cooled onion, eggs and salt mixture and roll with help of tablecloth. Cut the roll in half. Put in the greased baking dish ( 13 x 9 ) and allow to rise for 30 minutes.
  5. Bake in a preheated oven at 350F for about 35- 40 minutes.
  6. Allow to cool and serve.

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