Bialys

Method

Mix flour, salt and yeast in a bowl, then add water and knead for 8-10 minutes until smooth and elastic. Cover and prove for 90 minutes until doubled. Meanwhile, soften the diced onions in oil over medium heat for 15 minutes until golden, then stir in poppy seeds and black pepper. Divide the dough into 12 equal pieces and shape into tight balls, then place on lined baking trays and prove for 45 minutes. Gently press your thumb into the centre of each ball to create a small indent, then fill each with a spoonful of the onion and poppy seed mixture. Bake at 200°C for 20-25 minutes until golden brown and cooked through.