Note to self: always read - and follow - recipe directions.Aahhhhh...lots of cool recipes in this month's Canadian Living, and one of them was for these Jewish buns called Onion Bialys. They really appealed to me, and I had everything on hand, so off I went. Basically, these are small buns with an onion & poppyseed filling.
I did read the entire recipe first, I just forgot a pretty significant step: the pressing of the shaped buns into 3" discs. Because shaping these as they were supposed to be shaped would have kept the onion & poppy seed filling in the bun rather than it exploding everywhere during the first few minutes of baking, when the yeast gets one last push before dying off.
The onion got a little toasty as a result, but other than that, they were a nice bun, and I'd make these again. Next time, I'll follow the directions, though!
