The weather in Sofia this week has been nasty, foggy and cold, for days the city was under a cover of clouds and smog and we couldn't see the sun. Nothing however cures January blues like warm kitchen and the smell of baking and cooking and I've been busy making all kinds of dishes and breads.
My latest baking experiment - bagels. I didn't research much, just took the first recipe I came upon and tried it for half a dozen of warm, aromatic round buns.
Ingredients:
- 380 g flour
- 7 g dry yeast
- 220 g warm milk
- 25 g butter
- 30 g sugar
- 5 g salt
- 1 egg white
For the egg wash - 1 egg yoke, just a little water; sesame seeds
Preparation:
Mix the ingredients and make the dough. Leave it to rise in a warm oven (30C) for an hour. Cut it into 6 balls and leave them rise again for 30 min. Using your finger, make the balls into rings. Bring about a liter of water with a teaspoon of sugar to boil and drop each of the rings in it for about 30 sec.
Place the rings on a baking dish, glaze with egg wash and sprinkle with seeds. Put in a pre-heated oven at 200 C and bake for about 25 min.
As this is in fact a variation of pains au lait, you can serve them with cream cheese, butter, jam, anything you have in your fridge.
We tried them as deserts with home-made blueberry and quince jam, as h'ordeuvres with smoked cheese and butter,
but I liked them most warm with celery, carrots and potato cream soup.
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