Caramelized Onion Stuffed Parmesan Pull-Apart Bread

The shaping used to create this result is easy, but a little unusual. Each piece starts as a cut-out round, flat piece of dough. The filling is spread on the surface of the dough, then the dough is folded in half. The halved dough is folded a second time. This results in a folded piece of dough that almost resembles a fortune cookie in shape. When these pieces are arranged in rows in the baking dish, they bake together, but keep all the caramelized onion filling inside—evenly dispersed for each bite. Since this loaf is both warm and easy to pull apart and eat, it’s especially perfect for parties or anytime you’ve got a hungry crowd to feed.

• 1/3 cup (75 grams) water (about 85°F/30°C)
• 2 1/4 teaspoon (7 grams) instant dry yeast
• 3/4 cup (175 grams) whole milk
• 3 3/4 cup (450 grams) bread flour
• 1/2 cup (60 grams) grated parmesan cheese
• 1/4 cup (28 grams) dry milk powder
• 2 tablespoon (25 grams) granulated sugar
• 1 tablespoon (9 grams) onion powder
• 1 teaspoon (4 grams) fine sea salt
• 1/2 teaspoon (1 gram) smoked paprika
• 1 (56 grams) large egg
• 2 tablespoon (28 grams) unsalted butter, melted
• 2 tablespoon (30 grams) sour cream, plain yogurt, or crème fraîche

• 8 tablespoon (28 grams) unsalted butter, divided
• 1 tablespoon (15 grams) extra-virgin olive oil
• 3 (about 700 grams) sweet onions, halved and thinly sliced
• 1 teaspoon (5 grams) kosher salt
• 1/2 teaspoon (2 grams) freshly ground black pepper
• 8 ounce (226 grams) cream cheese, at room temperature
• 1/3 heaping cup (40 grams) grated parmesan cheese
• Sesame seeds, as needed, for finishing