Onion and Poppy Seed Bialys
Polish rolls filled with onion and poppy seed filling
Ingredients
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 ½ tsp salt
- 1 cup lukewarm water
For the filling
- 2 tbsp olive oil
- 4 garlic cloves finely chopped
- 2 large onions finely diced
- Salt and pepper to taste
- 1 tsp poppy seeds
Instructions
- Add the flour, yeast, salt and water in a food processor and knead till the dough comes together.
- Knead by hand for about 5-7 minutes or until you get a smooth and failry stiff dough. You can use your stand mixer or bread machine to knead.
- Place the dough in a lightly greased bowl and cover it. Keep in a warm place for about 1 1/2 hours or until it's just about doubled.
- To make the filling, heat a pan and add olive oil. Add the garlic, onion and fry over medium heat till it's dark brown. Add poppy seeds, pepper, salt and combine. Set aside to cool.
- Gently deflate the dough and divide it into 8 balls. Take a ball and shape into 4" to 5" circles with a small rim. Keep the remaining dough covered.
- Place the shaped circles on a parchment-lined or lightly greased baking sheet. Prick the center using a fork. Place about a tablespoon of the onion filling into the center of each bialys.
- Preheat the oven to 230 C | 425 F.
- Top the bialys with a sheet of parchment or aluminum foil and then with another baking sheet.
- Bake the bialys for 4 minutes. Remove them from the oven, and remove the baking sheet and parchment or foil.
- Return the bialys to the oven, and bake for an additional 7 minutes, till they're a slightly golden brown. Remove from the oven and cool on a rack.
Notes
- Original recipe calls for high gluten flour.
- You can refrigerate the dough overnight after the first rise. Next day, haw for 30 minutes and proceed with remaining recipe.