Buttery Bagel Recipe
2 water glass milk
4 tablespoons sugar
1 water glass of liquid butter
About 2 sweet spoon salt
1 packet of wet yeast or dry yeast. I used dry yeast.
You can put the white part of the two egg rolls on it to drive it on, I did it
Open the dough and use the cubed butter in the room temperature to drive on.
At first I make the sink warm. And I take it in the kneading bowl and melt the wet yeast on it. If I use dry yeast, I add directly with flour. Then we add sugar and boil it. Then we add the oil and the flour slowly. We are getting a dough that does not stick to the hand but it should be a very soft dough as opposed to a hard dough. We wait for about 1 hour. You can make it bigger or smaller by about 17 meringues from the resting dough.
We take meringue and open it with your hand. We distribute some butter to the inside with our fingers or with the help of a brush. We do not rotate the mix, but we give it the bagel and place it on the tray. Then we mix egg yolks with 1 tablespoon milk. And the color of the part that spills over the bagels become redder and we add sesame and send it to the festival. Cook for about 180 degrees in the oven until you get pink. It is a soft and crispy bagel with an exquisite flavor. I would recommend your trying.
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