Creamy vanilla bagels
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Lent ends and it's time to think about treats that will be on the festive Easter table. Since time immemorial, the bagel was considered a symbol of prosperity, hospitality and varieties of this fragrant pastries of great variety. I invite you to try rich, flavorful, creamy vanilla, warm bagel with a glass of milk!
Ingredients for Creamy vanilla bagels
- Flour - 450 g
- Milk - 150 g
- Yeast - 5 g
- Water - 75 g
- Butter - 50 g
- Sugar - 60 g
- Salt - 5 g
- Vanilla - 2 g
- Potato starch - 1 tbsp
- Sugar - 1/2 tbsp
- Water - 3 tbsp.
Step by step instruction of cooking Creamy vanilla bagels
For the dough: in warm milk stir up the yeast and 100 grams of wheat flour. The dishes with the dough cover and leave for 30 minutes in a warm place.
In warm water dissolve sugar and salt, add the liquid to the yeast mixture along with the melted and cooled butter. Mix up everything with a whisk until smooth. Add the remaining flour ( 350 grams) and make dough. It turns out obedient, absolutely not sticky, soft dough. The dishes with the dough, cover and leave for half an hour in a warm place.
In the middle of the fermentation cycle will make alminco test.
Approaching divide the dough into 6 pieces. Round, cover and leave for 20 minutes to rest.
Further, in each ball and make a through hole, a little stretch and again will hide and let rest ( 15 minutes). Then we will stretch the bagels to the desired size, cover and leave in a warm place for an hour and a half for proofing.
In a pot of boiling water, pour the diluted cornstarch and sugar, stir. Each preset drop it into boiling water for 20 seconds, then immediately "front" party dip in a bowl with poppy seeds.
Spread on a baking sheet, covered with baking paper. Oh, the ugly-e! In the oven will be beautiful! Bake 15-20 minutes or until tender.
Ready to give bagels to cool on baking sheet until warm. And served to the table.