Bonjour readers,
Do I need to tell you here that Croissants are a staple of French bakeries and patisseries? Probbaly not! Dipping a croissant into morning coffee is a ritual in France. Flaky layers, all buttery and crescent shape Pastry. The origins of croissants are unclear. Though considered quintessentially French, croissants were reportedly first made in the 16th century by the bakers in Vienna to celebrate a victory against the Turkish armies that had been besieging the city. Croissants are said to have been brought to France by Marie-Antoinette, as a 14-year old bride hankering for comfort food from her native Austria.
You will need – For the Dough ( will make 15 croissants )
Method:
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.
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 center of the Bialy with a fork so the center 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 caramelized 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.
