Schwäbische Flachswickel (Swabian filled dough rolls)

Method

1. Whisk the flour, yeast and salt together. Add the lukewarm milk and mix to a rough dough. Knead in the butter for 8 minutes, until smooth and elastic. Cover and let rise for 45 minutes, until doubled.
2. Meanwhile, sauté the onion in the oil over medium heat for 6 to 8 minutes, until softened and lightly golden. Let cool.
3. Roll the dough out into a large rectangle, about 5 mm thick. Scatter the cooled onion, cheese, caraway and pepper evenly over the surface, leaving a small border.
4. Roll up tightly from one long edge, sealing the seam firmly by pinching it closed. Slice into 12 pieces.
5. Arrange cut-side up on a baking sheet, spaced apart. Cover and let rise for 30 minutes.
6. Preheat the oven to 190°C (fan). Brush the rolls with milk. Bake for 20 to 22 minutes, until deeply golden brown and hollow-sounding when tapped.

Notes

• Seal the rolled log firmly at the seam before slicing. A loosely closed seam lets the filling squeeze out during proofing and baking, leaving some rolls with a thin, leaking side.
• Roll the dough thin before adding the filling. A thicker sheet gives you fewer, thicker layers once rolled up; thin dough creates the fine, visible spiral that gives Flachswickel their name.
• Let the onion cool before scattering it over the dough. Warm onion can soften the dough and make it harder to roll up cleanly.
• They’re best fresh but reheat well in a low oven for a few minutes.

Ingredient substitutions

• A few slices of ham or bacon with the onion is a traditional non-vegetarian variation.
• Caraway can be reduced or left out if you don’t care for its flavour.
• Any hard, well-flavoured cheese works in the filling.