for 4 person

Dough

500 g	white flour
1 ¾ tsp	salt
¼ cube	yeast (approx. 10 g, crumbled
3 dl	milk water (1/2 milk, 1/2 water)
2 ½ tbsp	olive oil
1 tbsp	liquid honey

Lye rolls

2 litre	water
4 tbsp	sodium bicarbonate
2 tbsp	liquid honey
2 tbsp	salt

Onions

2 tbsp	clarified butter
6	onions, halved, cut into strips
¼ tsp	salt

Fondue

1	garlic clove, cut in half
800 g	fondue cheese mix
4 tsp	Maizena cornflour
4 dl	white wine
1 tsp	pepper

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Combine the milky water, oil and honey, pour into the flour, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Lye rolls

Shape the dough into 4 rolls (each approx. 2 cm in diameter), cut into 2 cm pieces, shape into small buns. Place the buns on a baking tray lined with baking paper. Make sure they are well spaced out. Bring the water, bicarbonate of soda, honey and salt to the boil. Cook the rolls in batches in the simmering water for approx. 12 secs. Remove with a slotted spoon, drain thoroughly and place close together on the baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool completely on a rack.

Onions

Heat the butter in a non-stick frying pan. Reduce the heat, add the onions and salt, cover and cook over a medium heat for approx. 30 mins., stirring occasionally. Remove the lid, continue to cook for approx. 5 mins. until the onions turn light brown.

Fondue

Rub the garlic around the fondue pot, add the cheese mix to the pot. Mix the cornflour with the wine, pour into the pot, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Stir in the onions, season. Serve with the lye rolls.

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