Back with a bread again and really i so love baking breads..I am partial to breads as you can guess with so many bread post. These was again a part of We Knead to Bake group of Facebook and loved making these. I have prepared Bagels earlier and found these to be very similar in texture. I have topped the bread with caremalised onions and love the sweet flavor it gives.
Recipe from : My Diverse Kitchen
For the dough:
1 teaspoon instant yeast
1 tbsp sugar
1 1/4 cup water
3 cups all-purpose flour
Milk for brushing the dough
For the Onion Filling:
1 tbsp oil
3 medium onions, finely chopped
1 tsp garam masala
Salt to taste
1/2 tsp Pizza seasoning
- Put the yeast, sugar, salt and flour in a bowl. Add warm water and Knead until the dough comes together and then let the dough rest for 10 minutes. This will help the dough absorb water. Knead again, adding a little more water or flour (not too much) if you need it, until your dough is smooth and elastic but not sticky.
- Shape it into a ball and place it in a oiled bowl.
- Cover and let it rise till about double till about an hour or so.
- Make the filling. Heat the oil in a pan,add the onions, and saute over low to medium heat. Sprinkle a little salt and continue sauteing until they become soft and turn golden brown in color. Add the garam masala and pizza seasoning stir well. Keep aside.
- Sprinkle your work surface lightly with flour and place the dough on it. Divide it into 8 equal pieces and shape each one into a roll by flattening it and then pinching the ends together to form a smooth ball.
- Place the rolls on a lightly greased baking sheet and cover them with a towel. Let them rise for about one hour .
- Work on one piece at a time, while you keep the others covered so they don’t dry out. When the rolls are ready, pick them up one at a time and using your fingers, form the depression in the middle.
- Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through.
- Place the shaped dough on greased baking tray .Place the caramelized onion filling in the depressions of each Bialy. Brush the outer dough circle with milk.
- Bake the Bialys at 200C for about 15 minutes till they’re golden brown in color.
- Cool them on a rack. Serve slightly warm or at room temperature.