Baking with Success by Gail Sokol

Author:Gail Sokol [Sokol, Gail]
Language: eng
Format: epub
ISBN: 9781489711762
Publisher: LifeRich Publishing
Published: 2017-05-11T04:00:00+00:00

Onion Leek Bialys

Makes approximately 12 bialys

4 1/4 cups bread flour, plus more to shape the bialys

1 teaspoon fast-rising yeast

2 1/4 teaspoons kosher salt

1 3/4 cups cool water (about 70 degrees)

Onion Leek Filling (recipe follows)

1. In the bowl of an electric mixer, use a whisk to combine the flour, yeast, and salt.

2. With the mixer on medium speed and using the hook attachment, slowly add the water. Mix for 2-3 minutes on medium speed until the dough feels smooth and very elastic. The dough will be very dense and still slightly sticky. Do not add any more flour.

3. Place the dough on a work surface and knead by hand for about 3 minutes, using a dough cutter to lift the dough off the work surface if it is too sticky at first.

4. Place the dough into a large bowl sprayed with nonstick cooking spray. Flip it over so the greased side is up. Cover the bowl with plastic wrap and allow the dough to rise for 2 hours or until doubled in size.

5. Deflate the dough and divide it in half using a dough cutter. Cut each half into 6 equal portions making a total of 12 pieces. Round each piece into a ball on a work surface, keeping a small distance between each. Cover the dough lightly with greased plastic wrap and allow it to proof for 2 to 2 1/2 hours or until the balls are puffy and a finger gently pressed into the dough leaves a mark and slightly deflates.

6. Preheat oven to 475 degrees.

7. Using a little flour, gently stretch each piece of dough into a 5- or 6-inch round. Pull the center until it thins out, leaving a much thicker ring of dough on the edges.

8. Arrange the rounds on 2 or 3 parchment-lined sheet pans, leaving a 1-inch space between them.

9. Fill the middle of each round with a heaping tablespoon of the Onion Leek Filling. Using a spray bottle, spritz each bialy lightly with water.

10. Bake for 8-12 minutes or until evenly browned, rotating pans halfway through baking.

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