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Onion Lover's Twist Bread

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“Ancient recipe. This is an involved yeast bread but it is beautiful and tasty! The filling could easily be herbs rather than onion. The paprika makes for a nice color in the filling but it could easily be omitted. Add more herbs though to absorb the butter.”
2hrs 45mins
2 loaves

Ingredients Nutrition


  1. Heat oven to 350 F degrees.
  2. Grease two cookie sheets.
  3. In a large bowl dissolve yeast in 1/2 cup hot water (105 degrees).
  4. Add 2 cups flour, the sugar, milk, salt, butter and egg, blending at low speed until moistened.
  5. Beat 2 minutes at medium speed.
  6. Stir in remaining flour to form a soft dough.
  7. Cover and let rise in a warm and dry place until double in bulk, 45-60 minutes.
  8. Combined all filling ingredients.
  9. Stir down dough and divide in half.
  10. Roll each half out to a 18x12" rectangle on a floured surface.
  11. Cut length-wise in to three 4x18 inch strips.
  12. Transfer strips to a cookie sheet.
  13. Fill each strip with filling.
  14. Use a brush to lightly dampen edges with water and pinched closed.
  15. Braid the three strips like a pony tail, being sure to pinch ends tightly.
  16. Tuck them under a bit for a beautiful loaf.
  17. Repeat with second dough on a second sheet.
  18. Let rise until double, about 45-60 minutes.
  19. Bake at 350 degrees F for 30-35 minutes.
  20. Brush with butter when removed from the oven for a glossy finish if desired.
  21. serve warm or cold.

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