2 1/4 cups all-purpose flour
1 large onion
1 whole egg (substitute 3 tbsp Aquafaba for vegan)
3 tbsp sugar
2 tsp salt
2 tbsp dry yeast
2 tbsp oil
4 tbsp coconut milk (reserve some extra on the side to brush the buns with before baking)
3 tbsp warm water
toasted sesame seeds and coarse sea salt to finish
Dice onions, then caramelize in a saute pan.
In a bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, coconut milk, egg, salt, caramelized onions, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise (or “proof”) for 1 hour, until the dough has doubled in volume.
Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the dough’s second proofing, preheat oven to 415 degrees fahrenheit. Mist the inside of the oven with water from a clean spray bottle.
Once the second proofing is done, brush the buns with the extra coconut milk, and sprinkle the top with the toasted sesame seeds and coarse sea salt. Bake in oven for 15-20 minutes until golden brown and fully cooked.
Make sure you tag us (@biherbs on Instagram) if you post photos or videos of your caramelized onion buns!