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Prep time
1 hour
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Cook time
27 minutes
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makes
one 10-inch bread
Author Notes
Do you like scallions? Chances are, this year might have been the year where you even grew them on your windowsill or in your garden. Thanks to my husband’s green thumb, we have unlimited supplies of scallions in our yard. Although it’s often used as a garnish, you can definitely make this delightful allium the star of the dish. One of my favorite ways to do this is in scallion pancakes or buns.
Today, I’m using it to make a delicious and flavorful bread that’s crispy on the outside and soft and fluffy on the inside. In just a few simple steps, your kitchen will be filled with the fragrant aromas of bread and savory scallions in no time. This recipe is so easy that you can even prepare the dough the night before and let it proof in the fridge. Then, you’ll assemble it the next day and bake it for a delicious breakfast meal.
This recipe is my family’s most requested dish; I’ve made it with my kids more than a dozen times already. Since it’s the holiday season, I’ve twisted it into a star (or snowflake!) shape, but you can get creative here.
I hope you give this dish a try and let me know how it goes. Happy Holidays!
—WoonHeng Chia
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Ingredients
- For the dough
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245 grams
bread/all-purpose/spelt flour, plus more for dusting
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1 teaspoon
baking powder
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1 pinch
salt
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1 tablespoon
sugar
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1 teaspoon
active dry yeast
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2/3 cup
warm water
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1/2 tablespoon
vegan butter, softened
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melted vegan butter for brushing
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sesame seeds as toppings
- For scallion mixture
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10
stalks of scallions, chopped
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2 tablespoons
flour
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1 teaspoon
salt
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3 tablespoons
oil
Directions
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In a measuring cup, mix sugar and yeast in warm water and let it sit for 5 minutes or until the yeast is foamy.
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Place flour, baking powder, and salt in the bowl of a stand mixer fitted with the hook attachment. Add in the yeast mixture and knead into a shaggy dough or until there are no dry spots of flour in the bowl.
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Add in 1/2 tablespoon of butter and knead again until incorporated. Cover and let the dough rise until doubled its size.
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Prepare the scallion mixture: Meanwhile, place chopped scallions in a bowl along with the flour and salt. Heat 3 tablespoons of oil in a pot until bubbles form around the chopsticks (about 160°F). Quickly pour it into the scallion mixture, then mix to combine and divide it into 3 parts. Set aside until ready to use.
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Preheat the oven to 375°F and lightly grease a baking sheet pan.
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When the dough has risen, punch it down and transfer it onto a cleaned surface and divide it into 4 equal portions. Using a lightly floured rolling pin, roll each one into a 10" circle and place it on the prepared baking sheet. Spread 1/3 of the scallion mixture on the circle, leaving a 1/2 inch border all around. Top it with the second circle and repeat the same step and end with the last layer of dough. [*Sequence: Dough/Scallion/Dough/Scallion/Dough/Scallion/Dough]
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To shape the dough, place a small round saucer (~3"diameter) in the middle as a guide. Using the clock mark as a reference, cut through the dough from the edge of the saucer to the end of the dough circle leaving the dough underneath the saucer uncut to make 16 equal wedges. Remove the saucer. Lift two wedges next to each other and twist away from each other 3 times then pinch the edges tightly to seal so you'll get a pointy end. Repeat until you get 8 combined petals.
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Brush the dough with melted vegan butter and sprinkle toasted sesame seeds on the middle of the dough. Bake in the preheated oven for about 27 minutes until golden brown. Brush more melted butter once you take it out from the oven before serving.
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