ONION AND POPPY SEED BIALYS

The bread bible by Rose Levy Beranbaum is a treasure-trove of wonderful recipes.  Here is Rose’s take on bailys, a Jewish-heritage soft and chewy bun with onion filling.

Onion and poppy seed bialys

2 cups (10.5 ounces/300 grams) bread flour (high-gluten is preferred)
1/2 teaspoon active dry yeast
1 teaspoon salt
3/4 cup plus 2 tablespoons (7.25 ounces/206 grams) water (room temperate is best)

For the filling:
2 1/4 teaspoons oil
1 small onion, finely chopped (about 6 tablespoons)
3/4 teaspoon poppy seeds
1/4 teaspoon salt (additional to above)
pepper to taste

1. In a large bowl mix together the flour and yeast, then the salt. The dough will be a bit sticky and can be kneaded by hand or in a mixer with a dough hook.  Gradually add the water, mixing until the flour mixture is moist. Knead (or mix) well until the dough is soft and elastic. Add a tad more flour or water if necessary.

2. Lightly grease a large bowl with oil, then press the dough into the bowl and lightly oil the top. Cover with plastic wrap and allow to rise until double in size (can be up to two hours, but usually a bit less).

3. Push down the dough firmly and transfer to a floured worktop. Cut into six equal pieces. It is good to keep the remaining dough covered while you work on one piece at a time.  Try to keep as much air in the dough as you can, rounding each piece by pulling the dough smooth at the top and pinching it together underneath. Place on a floured baking sheet or tray, pinched side down. Sprinkle flour on the tops and cover with plastic wrap. Allow to rise until doubled (about two hours again).  They are ready when an impression remains when lightly pressed in the centre.

4. While you wait, make the onion and poppy seed filling. In a small pan, heat the oil and the saute onions over medium heat until translucent (about five minutes). Or if you prefer, a bit longer to go for caramelised onion.  Take off the heat, add poppy seeds, salt, and pepper to taste.  Allow to cool.  By the way, if you’re not a big poppy seed fan, don’t add 3/4 teaspoon – it’s OK to just have a taste if that suits you better.  (Although it’s worth a try at full strength!)

5. Set up the oven with an oven shelf at the lowest level with a baking stone or baking sheet, and a sheet pan on the floor of the oven.  Preheat the oven to 240°C (480°F) half an hour before baking.

6. Now for the fun part.  Hold a piece of dough with both hands, and with your thumbs almost touching in the middle, pinch the centre of the dough tightly between your thumbs and first two fingers.  Stretch the dough to about ten cm (a bit under five inches) in diameter, forming a large indent in the centre.  Place it on the lined baking sheet and spoon a teaspoon of onion-poppy seed filling in it.

7. When they are all done, place the baking sheet with the bialys onto the hot oven stone or baking sheet. Put a handful of ice cubes into the sheet pan on the oven floor, and shut the door immediately. Bake for 6 to 10 minutes or until pale golden.  Mottled brown spots are entirely acceptable (and look really good).

8. Remove from the oven and transfer to wire racks to cool.  Bialys can be eaten warm (hurrah – I don’t have to wait for them to be completely cool!).  They’ll be OK for about a day if kept at room temperature (in a paper bag is nice), but you’ll probably eat them all before then.