Sumac onion and herb oil buns

Makes 12 buns

Ingredients

Dough

530g plain flour

35g caster sugar

2 tsp fast action dried yeast (6g) or 15g freash yeast (dissolved in the egg, water mixture)

3 large eggs

150g unsalted butter, at room temperature, cut into 2 cm dice

Sunflower oil for greasing

Salt

Sumac onion filling

100ml olive oil

3 onions, finely chopped (600g)

2 tsp ground cinnamon

1/2 tbsp sumac, plus 1 tsp extra for dusting

30g oregano leaves, roughly chopped

15g thyme leaves, roughly chopped

1 tsp caster sugar

Herb oil

15g parsley leaves, finely chopped

1 red chilli, deseeded and finely chopped

1 tsp finely grated leon zest

120ml olive oil

Method

Put the flour, sugar and yeast into the bowl of a free standing mixer, with the dough hook in place. Mix on a low speed for a minute. Whisk together the eggs and 120ml water and add these to the mixer. Work on a low speed just a few seconds, then increse the speed to medium. Continue to work for 2 minutes, until the dough comes together. Next, add 1/2 teaspoon of salt and start adding the butter, a few cubes at a time, until it all melts together into the dough. Continue kneading for about 10 minutes, on a medium speed, until the dough is completly smooth, elastic and shiny. Place the dough in a large bowl brushed with sunflower oil, cover with a clean tea towel and leave in the fridge for at least half a day or, preferably, overnight. it will increase in volume by just under 50 per cent.

To make the filling, put 3 tablespoons of oil into a medium saute pan and place on a medium-low heat. Add the onions and cook for 15 minutes, stirring frequently, until the onions are completely soft and golden brown. Add the cinnamon and cook for another minute. Remove from the heat and set aside to cool before adding the remaining 55ml of olive oil, the sumac, oregano, thyme, sugar and 1 teaspoon of salt.

Grease and line a 20 x 30cm baking tray. On a lightly floured surface, roll the dough out into a rectangle, about 55 x 35cm. Spread the sumac onion mixture all over the dough, taking it right up to the edges.

With the long end facing towards you, gently roll up the dough as you would a Swiss roll, using both hands to gently press the roll as you go along. Trim about 2cm off both ends so that it becomes a perfect sausage. Then cut the sausage widthways into 12 even slices, each about 4cm wide. Carefully arrange the slices on the baking tray, evenly spaced apart and cut side facing up so that the filling is showing. Cover the tin with a slightly damp tea towel and leave to rise in a warm place for 1 1/2 hours. The rolls will rise by 20-30 per cent.

About 30 minutes before the buns have finished rising, preheat the oven to 180 degrees fan.

Remove the tea towel and place the tray of buns on the middle shelf of the oven. Cook for 30 minutes, until the buns are golden brown. Remove from the oven, cover loosely with foil and return the buns to the buns to the oven for about another 20 minutes, or until the dough is cooked through.

Remove the buns from the oven and set aside to cool for half an hour while you combine all the ingredients for the ingredients for the herb oil in a bowl in a bowl with a small pinch of salt. Once the buns have cooled, pour ths evenly over the top of them. Sprinkle lightly with sumac and serve.