Prepare the brew; to do this, combine the yeast with 1 tablespoon of flour, sugar and half (100 ml) of warm milk. Put in a warm place for 10-15 minutes, until the sponge will not increase 2-3 times. The dough is ready!
Beat the egg lightly with a fork, add the remaining milk, vegetable oil and 1/3 teaspoon of salt. Mix well.
Sifted flour. Pour the dough into the flour. Add the egg-milk mixture and knead a smooth, elastic dough that will lag behind the walls of the bowl and from the hands. Form a ball, place in a large bowl and cover with a towel. Place in a warm, calm place for 90 minutes. I entrusted the process of kneading the dough to the bread maker…
While the dough is suitable, let’s do the filling. Onions clean and cut into half rings. In a large frying pan, heat the vegetable oil, put the onion and immediately add a little sugar and 3/4 teaspoon salt. Fry onions on low heat until brownish (caramel) color.
You can add a little water to the pan, cover and put out the onion for a stew minutes until it becomes soft. I have it became necessary “consistency” in the process of roasting… Mix sour cream and spices and add all to onions.
Mix well – the filling is ready. Prepare and grate the cheese.
During this time, divide the dough into 12 equal parts (approximately 55 g each), form the cakes and place them on a baking sheet covered with baking paper. Cover with a towel and leave to rise for 30 minutes. Turn the oven to warm up to 190 degrees. Coming up in flour tortillas make depressions (I used the bottom of the glass)…
Place the filling in the hollows in the cheese buns and sprinkle with grated cheese on top.
Grease the edges of the buns with egg (or milk) and sprinkle with dry poppy seeds.
Bake the buns in a hot oven for 20 to 25 minutes until Golden brown.