We made these last week - they are very good.
* Exported from MasterCook *
Bread, Bialys (Cook's Country)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Breads/Muffins/Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
2 cups warm water -- 110F
1 Tablespoon sugar
2 teaspoons yeast -- instant
4 3/4 cups all-purpose flour -- 23.75 oz
2 Tablespoons kosher salt
Filling
3 Tablespoons olive oil
2 onions -- chopped fine
1 Tablespoon kosher salt
1 Tablespoon poppy seeds -- or to taste
FORTHE DOUGH: In bowl of stand mixer, combine warm water, sugar, and
yeast and let sit until foamy, about 3 minutes. Add flour and salt to
yeast mixture. Fit stand mixer with dough hook and knead on low speed
until dough comes together, about 3 minutes.
Turn out dough onto lightly floured counter and knead by hand until
smooth, about 1 minute. Transfer dough to greased bowl and cover
tightly with plastic wrap. Let dough rise at room temperature until
almost doubled in size, about 1 hour.
Line 2 rimmed baking sheets with parchment paper and lightly flour
parchment. Gently press center of dough to deflate. Transfer dough to
lightly floured counter and divide into 12 equal pieces. Form each
piece into rough ball by pulling dough edges underneath so top is
smooth. Arrange 6 balls on each prepared sheet and cover loosely with
plastic. Let dough rise at room temperature for 30 minutes.
FOR THE FILLING: Heat oil in 12-inch nonstick skillet over medium
heat until shimmering. Add onions and salt and cook until golden
brown, about 10 minutes. Off heat, stir in poppy seeds.
Adjust oven racks to upper-middle and lower-middle positions and heat
oven to 475 degrees. On lightly floured counter, use your hands to
gently press each dough ball into 5-inch round. Return to sheets and
cover loosely with plastic. Let dough rise at room temperature until
puffy, 15 to 20 minutes.
Grease and flour bottom of round 1-cup dry measuring cup (or
3-inch-diameter drinking glass). Press cup firmly into center of each
dough round until cup touches sheet to make indentation for filling.
Reflour cup as needed to prevent sticking. Spreading a very small
amount of flour across the center of the dough rounds prevents sticking.
Divide filling evenly among bialys (about 1 heaping tablespoon each)
and smooth with back of spoon. Bake until spotty golden brown, 15 to
20 minutes, rotating and switching sheets halfway through baking.
Transfer bialys to wire rack and let cool for 10 minutes. Serve.
Source:
"Cook's Country, Feb/Mar 2015"
S(Internet address):
"http://www.cookscountry.com/recipes/8228-bialys";
Yield:
"12 each"
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Per Serving (excluding unknown items): 227 Calories; 4g Fat (17.0%
calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 1413mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : WHY THIS RECIPE WORKS:
A New York City classic, these savory yeasted rolls (a distant cousin
to the bagel) are filled with a mixture of softened onions and poppy
seeds. Allowing the dough to rise and rest three times (once after
mixing, once after forming into balls, and a third time after
shaping) made for more tender dough, with a pleasantly chewy texture.
Adding 1 tablespoon of sugar to the dough helped balance the
saltiness of the golden-brown exterior of the bialys.
Original recipe calls for 3 onions, but 2 medium onions is more than enough.
Recipe can easily be cut in half.