Tear-Off Cake “Onion” from Yeast Dough on Rice Broth

A cake made from an unusual yeast dough on rice broth, with onion filling, is very soft and tasty. Due to the fact that the cake is formed from rolls, it turns out beautiful in appearance and does not need to be cut – the pieces of the cake can be easily broken off.

Ingredients

Directions

Put the rice in a saucepan and rinse several times under running water, changing the water each time. Then fill the rice with clean cold water.
Put a saucepan with rice on fire, bring water to a boil, reduce heat. Cook the rice for 20-30 minutes over moderate heat. Strain the resulting broth through a sieve. Rice is not required (you can use it to cook other dishes). Rice broth is needed to knead the dough. The broth should make 190 ml. It should be warm, but not hot.
Add salt, sugar, flour and dry yeast to a bowl.
Stir dry ingredients. Pour in the rice water and 40 ml of vegetable oil.
Now knead the dough with your hands. Knead for 1-2 minutes. Cover the dough with a towel and leave it for 30-40 minutes.
This is how the dough rose after 40 minutes.
Heat 30 ml of vegetable oil in a skillet.
Peel the onion, cut into cubes and place in the pan.
Fry the onion over medium heat for 5-7 minutes, then cool it slightly.
Preheat the oven to 190 degrees.
Knead the dough and place on the table sprinkled with flour. Cut the dough into 3 pieces.
Roll each piece of dough into a layer 1 centimeter thick.
Put a third of the fried onions on a layer of dough.
Top with another layer of dough. Place the sautéed onions again. Then add the last layer of dough and the remaining onion.
Cut the pie into segments like a cake.
Roll each part into a roll, starting from the wide side.
Grease a baking dish with the remaining vegetable oil. Place all the rolls in a mold and leave to proof for 10 minutes.
Bake the yeast dough onion pie in the oven for 25-30 minutes at 190 degrees.

Here’s a tear-off cake!

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