Created in the Polish city of Bialystock (hence the name), this small, chewy round roll is often compared to a bagel. Rather than a hole in the centre, an indent is made and filled with cooked onions and poppyseeds, and the dough is baked rather than boiled.
- ½ x 7 g yeast sachet
- 1 tsp caster sugar
- 400 g (2⅔ cups) bread flour ('00') or strong plain flour, plus extra, to dust
- 2 tbsp olive oil, plus extra, to brush
- 2 onions, finely chopped
- 1 tbsp poppyseeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 15 minutes
Resting time 3 hours 5 minutes
Dissolve yeast in 60 ml warm water in a bowl. Stir in sugar and set aside in a warm, draught-free place for 5 minutes or until mixture bubbles. Combine flour and 2 tsp salt in a large bowl. Make a well in centre, add yeast mixture and 185 ml water, then stir to form a dough.
Turn out dough onto a lightly floured work surface and knead for 8 minutes or until smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap and set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
Punch down dough on a lightly floured work surface, divide into 8 equal portions and shape into 10 cm rounds. Transfer to 2 oven trays lined with baking paper. Cover with tea towels and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Preheat oven to 220°C. Heat oil in a large frying pan over medium heat and cook onions, stirring, for 8 minutes or until golden. Season with salt and stir through poppyseeds.
Using your thumb, make a deep indent in centre of each dough round and fill with onion mixture. Brush with extra oil, sprinkle with salt and bake for 12 minutes or until golden. Cool for 15 minutes. Serve warm.
Photography Chris Chen
As seen in Feast magazine, March 2014, Issue 29.