THE DESSERT
Sweet Lemon-Poppy Seed Bialys with Crooked Face Creamery Ricotta
From Amber Lambke of the Millers Table Cafe at Maine Grains & Chef Dorene Mills of Hannaford Supermarkets
Episode 5 - October 18, 2020
Ingredients:
18 oz. frozen (Maine Grains) pizza dough ball
3 cups plain ricotta from Crooked Face Creamery
¾ cup sugar
1 Tbsp. freshly squeezed lemon juice
Freshly grated zest of 1 lemon
2 large eggs
2 Tbsp.poppy seeds
Confectioner’s sugar for dusting
Instructions:
**Have dough thawing on countertop until the center can be poked, with no more frozen lumps, ~4 hours… Or, have moved to the fridge ~24 hours in advance.
Put all ingredients except the poppy seeds (& dough) in a food processor and process until smooth
Fold in poppy seeds by hand, then set mixture aside… while you prepare the dough
Pre-heat oven to 500º, 30 minutes before cooking, with a cast iron pizza pan, pizza stone, or inverted sheet tray in the oven to pre-heat as well. **A HOT pan will give your dough “oven spring” and a crispy crust on the bottom!
Cut the 18 oz. Dough ball into 6 equal pieces
Stretch them into rounds with your hands
Lay on a piece of flour-dusted parchment to rest at room temperature
10 minutes later, stretch the rounds wider as the dough relaxes.
Let rest on parchment paper and prepare to top with filling
Place a rounded tablespoon of bialy filling in the center of the bialys
Sprinkle with poppy seeds
SLIDE your bialys, PARCHMENT AND ALL, onto the preheated baking stone or pan
BAKE for 10 minutes until the filling is bubbly, or as desired
Once baked and cooled, dust with confectioner’s sugar and share with those you love!
