* Exported from MasterCook *
Rolls, Onion Biyalis
Recipe By :alexandra stafford
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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bialys:
1000 grams bread flour -- all-purpose or tipo 00 flour, (7.5C)
20 grams kosher salt -- (5 tsp)
4 grams instant yeast -- (1 tsp) *see notes
3 cups water -- **see notes
filling:
2 tablespoons olive oil -- or neutral oil (grapeseed, canola, etc.)
2 small onions -- diced
kosher salt -- to taste
1/4 cup fresh bread crumbs
1 tablespoon poppy seeds -- plus more for sprinkling
Notes: You don't have to make these bialys using the no-knead, long,
slow rise method. If you want to make them in the same day, increase
the yeast to 2 teaspoons, and decrease the water to 2 3/4 cups. Knead
the dough by hand or in a mixer until smooth and elastic. Let it rise
for two hours, then proceed with the recipe. Also, Krebs recommends
using a high-protein flour. For the Lahey dough and for these bialys,
I am partial to tipo 00 flour.
Prep: 25 mins
Cook: 12 mins
Inactive: 12:45
Total: 13:22
Whisk the flour, salt and yeast together. Add the water. Stir with a
wooden spoon until combined, then knead gently with your hands to
make sure all of the flour is incorporated. The dough should stick to
your hands.
Cover bowl with plastic wrap and let rest at room temperature for at
least 12 hours. When dough has risen, remove plastic wrap, and turn
dough out onto a lightly floured surface. Portion dough into 90g pieces.
Using lightly floured hands or enough flour to keep dough from
sticking to you and your work surface, shape each portion into a
ball. Cover balls with plastic wrap, then let rest for 45 minutes.
Meanwhile, place a baking stone or Baking Steel in your oven. It's OK
if you don't have one. Preheat oven to 450F if you're using a stone
or Steel, otherwise, preheat to 500F.
Heat the oil over medium or low heat. Add onion and saute slowly
until translucent. Add a pinch of salt. Continue to cook until onion
is only slightly brown ... better to err on the side of underdone
because the onions burn quickly once they are in the oven. Add
breadcrumbs and poppy seeds to the pan. Stir to combine. Set aside
Shape your bialys into 5" rounds with a raised rim and thin center: I
do this by first punching down in the center of each dough ball when
it is resting on my work surface. Then I lift up the round and with
my thumbs in the center of the dough, I gently stretch the dough out
so that the center begins looking paper thin, while the rim stays
ballooned. It will take a little practice getting your shaping
technique/method down, but the truth is that it doesn't really matter
unless you are looking for that really traditional bialy shape - they
will taste delicious regardless of the shape.
After shaping each one, place it on a parchment-lined baking peel.
When you have five or six on your peel, brush each ball lightly with
water. Sprinkle sides with extra poppy seeds. Spoon filling into
center or scatter it over the top of each. Bake for 8 to 12 minutes
depending on oven, baking vessel, etc.
When lightly golden, remove bialys from oven, let cool on wire rack
and repeat baking process with remaining dough balls.
Source:
"slightly adapted from Paul Krebs of Schenectady County Community
College. Method adapted from Jim Lahey."
S(Internet address):
http://alexandracooks.com/2015/01/13/homemade-bialys/
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Per Serving (excluding unknown items): 223 Calories; 3g Fat (11.0%
calories from fat); 7g Protein; 42g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 424mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat.
NOTES : 2018 - 0107