Description
I offer delicious and airy bagels. In the preparation of the Czech bagels, there is one unusual ingredient in the dough is added to the "starter&am p;quot; from flour and water (inactive yeast), which gives an extraordinary softness and lightness bagels! This recipe I want to Express LOVE to his beloved girlfriend NataliM-2015. This is a wonderful man, kind and helpful!
Ingredients
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Milk
200 g
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Flour
40 g
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Sugar
2 Tbsp
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Milk
140 g
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Butter
25 g
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Yeast
1 tsp
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Salt
1 pinch
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Yolk egg
1 piece
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Flour
460 g
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Yolk egg
1 piece
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Milk
2 Tbsp
Cooking
First you need to prepare the starter. For this mix the flour and milk to avoid lumps. Then put on a slow fire and cook until thick, stirring constantly with a whisk. Then remove from heat and stir for another 1-2 minutes. Bucket cover with a lid and leave until cool.
Now for the test. Milk heated to lukewarm, add to it salt, sugar, yeast, melted butter and egg yolk. Mix well. Then mix it with the starter. Gradually add the sifted flour. Knead a soft and slightly stick to hands dough.
The dough roll into a ball and put in the package. Put into the refrigerator for 15 hours.
After 15 hours, remove dough from refrigerator, remove from package and put in a deep bowl, cover with a towel and leave for 2 hours. The dough got warm.
Divide the dough into 4 parts. Each piece of dough out thinly into the reservoir 20 x 40 cm, cut with a knife triangles. On the wide edge to put the stuffing, I took the jam from quince. And rolling bagels.
Bagels put on a baking tray lined with parchment and greased 1 tbsp vegetable oil. The top of the rolls be lubricated with milk mixed with egg yolk. Leave for 20 minutes.
20 minutes to coat the bagels again with a mixture of milk and yolk. Bake at 200 degrees for 20-30 minutes. Cool to lukewarm, and serve. Bon appetit!
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