Dilly Onion Braid

Name: Dilly Onion Braid
Ingredients: 2-1/2 to 3 cups all-purpose flour; 2 tablespoons sugar; 1 package (1/4 ounce) active dry yeast; 1 tablespoon dill seed; 1 to 2 teaspoons dill weed; 1-1/2 teaspoons salt; 1 cup sour cream; 1/4 cup water; 2 tablespoons butter; 1 large egg; 1/3 cup finely chopped onion; 1 large egg yolk; 2 teaspoons cold water

13 ingredients

5 steps

Ingredients

2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 tablespoon dill seed
1 to 2 teaspoons dill weed
1-1/2 teaspoons salt
1 cup sour cream
1/4 cup water
2 tablespoons butter
1 large egg
1/3 cup finely chopped onion
1 large egg yolk
2 teaspoons cold water

Directions

1

In a large bowl, combine 1-1/2 cups flour, sugar, yeast, dill seed, dill weed and salt. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add the egg, 1/2 cup flour and onion; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3

Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a greased
4

and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
5

Beat egg yolk and cold water; brush over braid. Bake at 350° for 30-40 minutes or until golden brown. Remove from pan to a wire rack to cool.