Name: BIALYS ( Polish Bread with Caramelized Onion Filling) recipe by Shobha Keshwani at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: All purpose flour -... 2 cups; Fresh yeast ......... 10 gms ( 1 tsp dry yeast); Sugar .... 1 tsp; Salt ...... 1 tsp; Warm water .. 1 cup ( or little more); Milk .. for brushing; (For the filling); Onions ... 2 medium sized (sliced); Oil ........ 1 tbsp ( I used olive oil); Garam masala .. 1 tsp ( you may also use only cumin powder instead ); Salt .. to taste; Crumbled paneer .. 2-3 tbsps

ABOUT BIALYS ( Polish Bread with Caramelized Onion Filling) RECIPE

The name Bialy (pronounced Bee-AH-Lee) comes from Bialystocker Kuchen which translates as “bread from Bialystok” which is in Poland. These breads have a topping of caramelized onions and poppy seeds. You can make changes as per your liking but it has to be a savoury one. I have added some crumbled paneer and flavoured with garam masala.

Ingredients Serving: 4

All purpose flour -... 2 cups
Fresh yeast ......... 10 gms ( 1 tsp dry yeast)
Sugar .... 1 tsp
Salt ...... 1 tsp
Warm water .. 1 cup ( or little more)
Milk .. for brushing
(For the filling)
Onions ... 2 medium sized (sliced)
Oil ........ 1 tbsp ( I used olive oil)
Garam masala .. 1 tsp ( you may also use only cumin powder instead )
Salt .. to taste
Crumbled paneer .. 2-3 tbsps

Instructions

Make a well in the flour and add the crumbled yeast and sugar in the middle.
Knead it with warm water and incorporating the yeast and sugar. Add the salt later and knead it well to make a smooth dough.
Place it in an oiled dish and cover it with a cling film. Let it rise to double.
Meanwhile make the filling. Heat the oil and saute the onions to a golden brown colour.
Add the salt and garam masala. Set aside to cool.
Crumble the paneer. Set aside.
Take the risen dough. Divide into 4 equal portions.
Sprinkle the work surface with a little flour and roll each portion into a smooth ball by kneading and pinching the ends together.
Flatten them in the middle with a depression for the filling as shown in the picture.
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.
Prick the center of the Bialy with a fork so that it does not rise when baking.
Place them on a greased baking tray with a little gap in between them. Put the onion filling in each. Brush the edges with milk. ( add paneer in the last 5 minutes of baking)
Bake in the pre-heated oven at 250 degrees C ( 450 degrees F) for 15 - 20 minutes or until light brown. ( remember to add paneer when the Bialys are almost done )
Remember to refrigerate them if you are not consuming them on the same day.

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