The recipe for bagels and coffee to tea

-3 Yolk
-3 Art. Spoon sour cream
-50 C. butter
-3-4 Art. spoons of sugar
-75 Ml. warm milk
-1 Tsp. Dry yeast with a slide
-1 Sachet vanilla
-a pinch of salt
-2.5-3 Cups flour
-gorst raisins if desired

All products must be at room temperature.
In milk, yeast solution until clean side.
Oil grind to white, add 1 egg yolk and 1 tbsp. spoonful of sugar, rub until the mixture is smooth, so add all the egg yolks and sugar, then add salt, sour cream and vanilla, all again stir well, pour the milk with yeast, add the sifted flour portions (add raisins if using), mix the elastic dough , knead well for a few minutes.
Transfer to a bowl greased with vegetable oil, to go in heat for 1 hour.
The finished dough obmyat, molded 10 bagels lay on a baking sheet, let go another 15 minutes. Heat the oven to 180-200 degrees. Bagels lubricate the yolk and sprinkle with sugar. Bake until cooked.


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