Brooklyn Bialy Recipe Bialystok Kucken) Recipe – Genius Kitchen

This was a recipe that originated in Bailystok Poland and brought to New York by Eastern European Immigrants.These were once well known in New York delicatessens ( mainly in Manhattan’s Lower East Side) and a favorite of the Jewish community. It’s not really known outside of New York because of its short self life which does not lend itself being shipped all over the country.These are similar to a bagel but there is no hole in the middle just a depression which is filled with onion, garlic or poppy seeds. It can be likened to the onion pletzel. Can also be made in different sizes from 3-4 inches to the size of a small pizza.

Source: Brooklyn Bialy Recipe Bialystok Kucken) Recipe – Genius Kitchen

Ingredients Nutrition

Directions

  1. Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping:.
  2. In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside, set aside.
  3. In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
  4. Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour.
  5. Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft).
  6. Add flour if you think the dough is too moist , a tablespoon at a time.
  7. If the dough is looking dry, add warm water, a tablespoons at a time.
  8. Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.
  9. On a floured board or counter, punch dough down and roll into a log.
  10. With a sharp knife, cut log into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
  11. Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don’t let them over-rise).
  12. Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.
  13. Place approximately 1 teaspoon of Onion Topping in the hole of each bialy.
  14. Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.
  15. Preheat oven to 425 degrees F.
  16. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned.
  17. NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry.
  18. Remove from oven and let cool on wire racks.
  19. After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly).
  20. NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer.
  21. Makes 8 bialys.

Onion and Poppy Seed Bialys Recipe | SAVEUR

Source: Onion and Poppy Seed Bialys Recipe | SAVEUR

makes About 1 1/2 Dozen

Ingredients

1 tbsp. barley malt syrup (available from iherb.com)
1 (14-oz.) package active dry yeast
5 cups bread flour
2 tsp. kosher salt, plus more to taste
2 tbsp. canola oil
4 cloves garlic, finely chopped
2 small yellow onions, finely chopped
1 tbsp. poppy seeds
Freshly ground black pepper, to taste

Instructions

Make the dough: In the bowl of a stand mixer fitted with a hook, stir together syrup, yeast, and 1 ½ cups water heated to 115°; let sit until foamy, about 10 minutes. Add flour and salt, and mix on low speed until dough forms; increase speed to medium, and knead dough until smooth, about 8 minutes. Cover bowl with plastic wrap, and let sit until doubled in size, about 1 ½ hours.
Meanwhile, make the filling: Heat oil in a 12″ skillet over medium-high heat; add garlic and onions, and cook, stirring occasionally, until deeply caramelized, about 30 minutes. Remove from heat, and stir in poppy seeds and salt and pepper; set aside to cool.
Uncover and punch down dough; cover again and let sit until doubled in size again, about 1 hour. Uncover dough and transfer to a clean work surface; portion and shape into about eighteen 2-oz. balls. Place 6 balls each on 3 parchment paper-lined baking sheets, spaced evenly apart; cover with plastic wrap and let sit until puffed, about 30 minutes. Uncover balls, and using the palm of your hand, gently flatten each into a disk; cover again and let sit until puffed, about 30 minutes.
Heat oven to 450°. Uncover balls, and, using your fingers, press the center of each to indent; continue pressing and stretching center of each dough ball until you’re left with a thin center membrane surrounded by a thick ring of dough on the outer edge. Fill centers of each dough round with about 1 tsp. onion-poppy seed filling. Working with one baking sheet at a time, place in oven, and spray bialys with water until completely coated. Bake until lightly browned and still soft, about 16 minutes.
 

The Astronomical Clock at Hampton Court Palace

At over 3m in diameter, it is an imposing sight, set in the clock tower that overlooks the inner courtyard. It was installed in 1540 (although there were earlier clocks at the palace) and, as well as telling the hour, the day and the month, it shows the phases of the moon and its age in the month, the signs of the zodiac, the movement of the sun (according to pre-Copernican theory), and, most usefully for the members of the court, who usually travelled by barge, the time of high tide at London Bridge. This latter piece of information was necessary, as the unembanked Thames was strongly tidal, and the rapids that appeared at low tide around the bridge were dangerous.

The rim of the clock is marked into 24 hour segments, labelled I – XII twice over. The additional information is shown by three concentric copper dials, which rotate at different speeds, using a gearing system. The central dial rotates once per lunar month, and shows the time when the moon crosses the meridian each day – from which the tide can be read. The middle dial, rotating annually shows the age of the moon and the outer dial (2.5m wide) which also rotates once a year shows days, months and the zodiac. The original clock also had three copper bells.

Hampton Court Palace-Clock
Hampton Court Palace-Clock court-Astronomical Clock