Saturday, 25 May 2013

Bialys( Chewy Rolls ) with caramelized onion, Oregano and Chadder Cheese for We Knead to Bake # 5


Made n Enjoyed
Hello readers,

Bialys chosen by Aparna, creator of We Knead To Bake , for May month challenge . We already have faced challenges and baked few baked goodies like Pull Apart Bread, Classic All Butter Croissants and Hokkiado Milk Bread with Tangzong and Torcettini di Saint Vincent - Sugar Crusted Twisted Cookies .

I have copied Aparna's quote here word to word

The bialy (pronounced bee-AH-lee) maybe thought of as a cousin to a Bagel but is quite different from it. For one thing, a Bialy is baked whereas a Bagel is boiled and then baked. A Bialy is round with a depressed middle, not a hole, and typically filled with cooked onions and sometimes poppy seeds. So it is not shiny on the outside with largish puffy bubbles on the inside. A good BIlay should have a springy soft crumb and a chewy and floury crust. A lot of people slather Bialys with butter or cream cheese but the best way (in my opinion) is to eat them as they are. Bialys are best when eaten within 5 to 6 hours of making them.



The name Bialy comes from Bialystocker Kuchen which translates as “bread from Bialystok” which is in Poland. Apparently, Bialys are rarely seen or made in Bialystock these days (I wouldn’t know if this was a fact and I’m going by heresay). In the days when there used to be Bialys in Bialystock, it seems the rich Jews ate Bialys with their meals, while the Bialys were the whole meal for the poorer Jews. 
In the early 1900s, many Eastern Eurpoeans, including the Polish, immigrated to the US and settled down in New York. Naturally, they also brought their Bialy making skills with them and that is how the New York Bialy became famous. 
What lends Bialys their signature chewiness is the use of flour that is high in gluten. So to make Bialys, use bread flour if you can find it. Otherwise use all-purpose flour and add 1 tbsp vital wheat gluten (for the 3 cups). If like me, you can find neither bread flour nor vital wheat gluten, go ahead and make it with plain flour. You’ll still have very nice Bialys that are slightly softer, that’s all.




One way to make them slightly chewier is to refrigerate the dough overnight after the first rise. The next day, take the dough out and keep it at room temperature for about half an hour. Then shape the rolls and proceed with the recipe. These Bialys are on the softer side so do not over bake them or they will dry out and become tough.

Bialys usually have a thin layer of caramelised onions and poppy seeds. I decided to use only onions, and then lots of it. I also made one batch with some crumbled paneer too. Being Indian and having been brought up on spices in my food, I also added some garam masala to spice up my filling. You can use whatever filling you would like. Remember the filling needs to be savoury.
Here are a couple of videos, if you want them. 
How to shape Bialys http://www.youtube.com/watch?v=mqJLExaX0yc 
And how to eat them too! http://www.youtube.com/watch?v=8htF--dsj0o&feature=youtu.be

Bialys  (Adapted from King Arthur Flour) http://www.kingarthurflour.com/recipes/bialys-recipe

I have followed Aparan's recipe for the dough , which was given by her to all the challengers. I made few changes in my filling, instead of garam masala I used dried oregano and instead of paneer, I followed my daughter's advice and added Cheddar cheese !
Result , few Bialys puffed little more in the centre, few were fine however taste was fantastic and filling and we relished them with Spicy Pumpkin Soup !





Ingredients:

For the dough:
1 teaspoon instant yeast
1 tbsp sugar
1 1/4 cup water
3 cups all-purpose flour (use bread flour if you can find it or all-purpose flour + 1 tbsp vital wheat gluten) I used Bread Flour
1 tsp salt
Milk for brushing the dough

For the Onion Filling: 
1 tbsp oil
3 medium onions, finely chopped
1 1/2 tsp cumin seeds
1 tbsp. dried Oregano
1/2 tsp red chilli flakes
Salt to taste ( use less salt )
50 g Cheddar Cheese in small chunks

Method:
Make the dough first. If you are using bread flour or vital wheat gluten, then your dough will be tougher to knead so if you have a machine you can use, I would say go ahead and use it. Me, I always take the easier way out provided I get good results. If you’re doing this by hand, just adapt the instructions to that.
Put the yeast, sugar, salt and flour in the food processor bowl. Pulse a couple of times to mix and then add the warm water in a steady stream. Knead until the dough comes together as a mass 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 put it in a well-oiled bowl, turning the dough till it is well coated. Cover and let it rise till about double. This should take about 2 hours. If you’re not making the Bialys right away, you can refrigerate the dough overnight at this point. When ready to make them, keep the dough at room temperature for about half an hour and then proceed with the rest of the recipe.
In the meanwhile, make the filling. Heat the oil in a pan, and add the cumin seeds. When the crackle, add the onions, and sauté over low to medium heat. Sprinkle a little salt and continue sautéing until they become soft and turn golden brown in colour. Add the oregano, chilli flakes and stir well. Keep the caramelised onions aside to cool.

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. (See this video for shaping rolls, if necessary http://www.youtube.com/watch?v=TB908K3Kd6k ) Place the rolls on a lightly greased baking sheet and cover them with a towel. Let them rise for about one hour (about  1 1/2 to 2 hours for refrigerated dough)  till pressing with a finger on the top leaves a dent.

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. 
Remember not to press on the edges, or they will flatten out. Once shaped, you should have a depression about 3” in diameter with 1” of puffy dough around the edge, so your Bialy should be about 4” in diameter. Prick the centre of the Bialy with a fork so the centre doesn’t rise when baking. 

Place the shaped dough on a parchment lined (or greased) baking tray leaving about 2 inches space between them. Place the caramelised onion filling in the depressions of each Bialy. Brush the outer dough circle with milk. If you’re using cheddar cheese, add it to the Bialys in the last 5 minutes of baking or it will get burnt.

Bake the Bialys at gas mark 6,  230C (450F) for about 15 minutes till they’re golden brown in colour. Cool them on a rack. Serve slightly warm or at room temperature. I found that the Bialys keep well in an airtight container for a day or two and just need to be warmed up slightly before serving. This recipe makes 8 largish Bialys.

Enjoy !


Linking this to We Knead to Bake and Made With Love Mondays event by Javelin Warrior's !






Happy Cooking :)

3 comments:

  1. These sounds delicious - and I'd never heard of these before now! I love the use of caramelized onions and cheddar cheese... So tasty.

    ReplyDelete
  2. They look very tempting!

    ReplyDelete
  3. These loom delicious. Well executed.

    ReplyDelete

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