Parisian Pletzl

• 1 scant tablespoon active dry yeast
• 4 tablespoons sugar
• 4 to 5 cups all-purpose flour
• 2 large eggs
• 1/4 cup plus 2 tablespoons vegetable oil
• 2 teaspoons salt
• 3 cups diced onions
• 1/4 cup poppy seeds

1. Pour 1 cup lukewarm water into a large bowl.
2. Stir in the yeast and the sugar until dissolved.
3. Add 4 cups flour, the eggs, 1/4 cup of the oil, and the salt.
4. Mix well, and knead for about 10 minutes, or until smooth, adding more flour if necessary.
5. Or use a food processor or a standing mixer with a dough hook.
6. Transfer the dough to a greased bowl, and let rise, covered, for 1 hour.
7. Preheat the oven to 375 degrees, and grease two cookie sheets.
8. Divide the dough into twelve balls, and roll or flatten them out into rounds about 6 inches in diameter.
9. Put the rounds on the cookie sheets, and make thumbprints in the centers.
10. Brush the dough with cold water, and sprinkle about 1/4 cup of onion in each indentation.
11. Brush the rounds with the remaining vegetable oil, and sprinkle the poppy seeds on top.
12. Let sit for 15 minutes, uncovered.
13. Bake for 20 minutes.
14. Then, if you like, slip the pletzlach under the broiler for a minute, to brown the onions.
15. Serve lukewarm, as is or in a big pletzl sandwich.

active dry yeast, sugar, flour, eggs, vegetable oil, salt, onions, poppy seeds

Taken from www.epicurious.com/recipes/food/views/parisian-pletzl-373972 (may not work)