Cheese and chutney bialys

Method

1. Put the flour, yeast, salt and 330ml water in a mixing bowl and mix it into a shaggy dough using your hands or a spoon. Once no dry flour is left, put a clean tea towel over the bowl and leave to prove overnight in the fridge.
2. Scoop the dough out onto a floured work surface, divide into 6 portions, then pinch the corners of each piece up into the middle, forming them into tight balls. Put the balls on a baking tray seam-side down, ensuring there is plenty of space between them. Use your thumb to create a deep indent in the centre of each ball, then cover with the cloth and leave to rise for 1 hour. Meanwhile, heat the oven to 200°C fan/gas 6.
3. After 1 hour, use your thumb to push the indent back down (it will have risen up), then fill each indent with a tbsp each of chutney and cheese. Put the tray in the oven and bake for 15 minutes until golden, then leave to cool for 15 minutes before eating.