Swiss Onion Bread Ring
Indulge in the irresistible charm of a Swiss Onion Bread Ring, a show-stopping creation perfect for brunches, holiday gatherings, or cozy nights in. This recipe transforms classic bread dough into a golden, pull-apart masterpiece filled with savory caramelized onions and melted Swiss cheese for bursts of rich, buttery flavor in every bite. Featuring a soft, fluffy texture and a stunning presentation, this bread ring is made in just a few simple steps, including kneading, filling, and baking until perfectly golden. Finished with a glossy egg wash, it’s as visually impressive as it is delicious. Serve warm for maximum ooey-gooey cheese satisfaction, and watch it disappear off the table! Perfect for sharing, this bread ring is an irresistible centerpiece that combines comfort, flavor, and elegance.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1 cup Warm water (110°F or 45°C)
- 0.5 cup Milk
- 4 tablespoons Unsalted butter (softened)
- 1.5 teaspoons Salt
- 2 Yellow onions (thinly sliced)
- 2 cups Swiss cheese (shredded)
- 1 tablespoon Olive oil
- 1 Egg (beaten, for egg wash)
Instructions
In a small bowl, combine warm water and sugar. Sprinkle active dry yeast on top and let it sit for 5-7 minutes, until foamy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, milk, and softened butter. Mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-6 minutes.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm area for 1 hour, or until doubled in size.
While the dough is rising, heat olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes, until the onions are caramelized and golden brown. Set aside to cool.
Preheat your oven to 375°F (190°C). Lightly grease a bundt pan or round cake pan.
Punch down the risen dough and divide it into 16 even pieces. Flatten each piece into a small disc and place a small amount of caramelized onions and shredded Swiss cheese in the center. Fold the edges up and pinch to seal, forming a ball.
Arrange the filled dough balls in the prepared pan, forming a ring. Cover and let rise for another 20-25 minutes, until puffy.
Brush the tops of the dough balls evenly with the beaten egg for a shiny finish.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Allow the bread ring to cool in the pan for 5-10 minutes before turning it out onto a serving platter. Serve warm and enjoy!
Nutrition Facts
Calories |
3227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 368.8 g | 134% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 28.1 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 2298 mg | 177% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
