Bajgiel (bialy)

Instructions

1. Dissolve the yeast in the lukewarm water, then mix with the flour and salt until you get a soft, sticky dough.
2. Knead for 10 minutes by hand or with a stand mixer until smooth and elastic, adding the oil at the end of kneading.
3. Let the dough rise covered for 1 hour, until it has doubled in size.
4. Divide it into 8 equal balls, then flatten each into a disc, pressing the centre with your thumb to make a hollow.
5. Cook the sliced onion in the oil over medium heat for 8 minutes, add the dry breadcrumbs and pepper, then let it cool.
6. Fill the hollow of each bajgiel with a little of this onion filling and sprinkle with poppy seeds.
7. Let rise 30 minutes covered, then bake in a preheated oven at 220 °C for 15 to 18 minutes, until nicely golden.
8. Serve warm, cut in half and buttered.