{Milk Bar Monday} Cheesy Caramelized Onion Volcanoes
Yield: 4 Volcanoes
From the Momofuku Milk Bar Cookbook by Christina Tosi
  • 1 recipe Mother Dough (see below), risen
  • 1 recipe Caramelized Onions (see below)
  • 1 recipe Scalloped Potatoes (see below)
  • 1 egg
  • ½ teaspoon water
  • 1 cup shredded Gruyère cheese (I used white cheddar)
  1. Heat the oven to 375.
  2. Punch down and flatten the dough on a clean, dry surface. Cut the dough into 4 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza about 6 inches wide.
  3. Divide the onions equally among the rounds, scooping them in the center. Grab the scalloped potatoes from the fridge and cut into four 3-inch squares. Use an offset spatula to wrestle each square of potato gratin out of the baking tray and onto a dough round, directly on top of the onions.
  4. Take the edges of each dough round and pinch together to seal so that there is no speck of onion or potato in sight, then gently roll the ball between the palms of your hands to ensure the volcano has a nice, round, dinner roll–y shape. Arrange the volcanoes, seam side down, 5 inches apart on a parchment- or silicone-lined baking tray.
  5. Whisk the egg and water together and brush a generous coat of egg wash on the buns. Use a paring knife to cut a 1 inch-long X in the top of each volcano. Divide the cheese evenly among the volcanoes, stuffing it into the X in each one.
  6. Bake the volcanoes for 25-30 minutes, or until the dough is a deep, golden brown and the cheese on top is caramelized. (It took me a bit longer for mine to turn golden, and I ended up sticking them under the broiler to help toast the tops) They are best served warm; allow them to cool for at least 10 minutes before digging in. Leftover volcanoes can be stored in an airtight container in the fridge once cool. Heat up before eating.
Recipe by The Baker Chick at https://www.thebakerchick.com/milk-bar-monday-cheesy-caramelized-onion-volcanoes/