Cheese and chutney bialys
- June 2023
- Makes 6
- Hands-on time 20 min, plus overnight and 1 hour proving. Oven time 15 min
Baker Kitty Tait gives bialys a cheesy twist. Bialys are an Ashkenazi Jewish bake traditionally filled with poppy seeds and slow-cooked onions. . Kitty explains: “A bialy is a beautiful love-child between a pizza and a bagel. You can fill them with anything – sweet, savoury or leftovers.”
Next time: try our homemade bagels recipe.
Kitty Tait sought solace in baking bread, supported by her father Al, when she fell seriously ill with depression and anxiety. Both found their lives transformed – and now they run The Orange Bakery in Watlington, Oxfordshire together.
- 6.6g (3.4g saturated)
- 64g (5.9g sugars)
- 500g strong white bread flour, plus extra to dust
- 3g dried yeast
- 10g salt
- 6 tsp red onion chutney
- 6 tbsp coarsely grated cheddar
- Put the flour, yeast, salt and 330ml water in a mixing bowl and mix it into a shaggy dough using your hands or a spoon. Once no dry flour is left, put a clean tea towel over the bowl and leave to prove overnight in the fridge.
- Scoop the dough out onto a floured work surface, divide into 6 portions, then pinch the corners of each piece up into the middle, forming them into tight balls. Put the balls on a baking tray seam-side down, ensuring there is plenty of space between them. Use your thumb to create a deep indent in the centre of each ball, then cover with the cloth and leave to rise for 1 hour. Meanwhile, heat the oven to 200°C fan/gas 6.
- After 1 hour, use your thumb to push the indent back down (it will have risen up), then fill each indent with a tbsp each of chutney and cheese. Put the tray in the oven and bake for 15 minutes until golden, then leave to cool for 15 minutes before eating.
Bialys are best fresh out of the oven, but will keep for a few days in an airtight container. They can also be frozen.
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