BIALYS
If you like bagels, you're probably going to love these bialys. They're not as heavy and dense as bagels and they have a savory filling, that combined with the chewy, light dough is absolutely magical! I might only be 25% Polish but my take on bialys was 100% amazing.
Provided by Chef John
Categories Polish Recipes
Time 14h15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
- When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
- Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
- Preheat the oven to 500 degrees F (260 degrees C).
- Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
- Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
- Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 43.5 g, Fat 3 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 489.7 mg, Sugar 1.1 g
ONION POPPY SEED TWIST
This buttery bread is fancy enough to share with company but easy enough to make every day. Savory slices are great served with stews and soups.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; roll into a 20x8-in. rectangle. Cut in half lengthwise, forming two 20x4-in. rectangles. , In a small bowl, combine the onion, butter, poppy seeds and salt. Spread over dough to within 1/2 in. of edges. Fold rectangles in half lengthwise; pinch seams to seal, forming two ropes. Place ropes, side by side, on a greased baking sheet; twist together and shape into a ring. Pinch ends together. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with egg. Sprinkle with additional poppy seeds. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 248 calories, Fat 11g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
ONION POPPY SEED RING
A family recipe used for Purim.
Provided by Sherri Rochester
Categories Bread Yeast Bread Recipes
Time 5h25m
Yield 12
Number Of Ingredients 14
Steps:
- Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
- Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
- Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
- Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
- Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 6.8 g, Cholesterol 54.1 mg, Fat 15 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 391.9 mg, Sugar 5.2 g
ONION POPPY-SEED ROLLS
Steps:
- Follow recipe for challah through Step 3. Roll out dough to a rectangle about 12 by 18 inches. Sprinkle onions, poppy seeds and salt over dough, leaving a 1-inch border.
- Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed.
- Preheat oven to 350 degrees. Grease 12 muffin tins or a baking pan with oil.
- Using a dough cutter, cut dough into at least 12 rounds, and place into tins or pan, cut side on top. Mix egg with a little water, and brush over rolls. Let rise for another 1/2 hour.
- Bake for 20 to 25 minutes or until golden. Remove from oven and serve warm.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams
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CLASSIC BIALYS RECIPE | KING ARTHUR BAKING
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4.7/5 (36)Total Time 10 hrsServings 12Calories 272 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine the flour, salt, yeast, and onion powder in the bowl of a stand mixer fitted with a beater attachment.
- Switch to a dough hook, add the water and mix until just combined, 1 or 2 minutes at low speed.
- Stop the mixer, cover the bowl, and let sit for 20 minutes., After this rest, uncover the bowl and continue kneading at medium speed for 8 minutes, or until the dough is smooth and elastic., Cover and refrigerate the dough (in an oiled bowl if desired) overnight for a slow, cool rise that will develop the dough's flavor., Next day, divide the dough into 12 pieces (they'll weigh just under 4 ounces each) and round each into a ball.
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