Bucovina Bagels

Name: Bucovina Bagels - Jasmina E.
Ingredients: Dough; 25 g butter; cut into pieces; 50 g sugar; 125 ml boiling water; 7 g dry yeast / 20 g fresh yeast; 25 ml lukewarm water; 1 teaspoon honey or sugar; 1 egg; vanilla (optional); grated lemon or orange peel (optional); 425 g flour; sifted; 1 teaspoon salt Others; lightly beaten egg yolk with 1 tablespoon milk (for brushing); brown sugar (for sprinkling)

Desert - Bucovina Bagels by Jasmina E. - Recipia

To prepare a delicious recipe for sweet bread, start by placing the butter and sugar in a pot. These ingredients will combine to create a rich and flavorful base. Separately, bring a quantity of water to a boil. When the water starts to bubble, carefully pour it over the butter and sugar mixture. It is important to mix well until the butter and sugar are completely melted, forming a smooth and glossy mixture. Let this mixture cool slightly, so as not to activate the yeast too early. In another bowl, dissolve the yeast in warm water, adding honey or sugar, which helps to activate the yeast. Once the butter mixture has cooled, pour the dissolved yeast over it. Add the egg, vanilla essence, and optionally, grated lemon or orange zest for extra flavor. Use a mixer or spatula to combine everything for about 5 minutes, until it becomes smooth. Transfer the resulting mixture to a larger bowl and start incorporating the sifted flour, tablespoon by tablespoon. Initially mix with the spatula, then use your hands to knead the dough. Finally, add salt, which will enhance the flavors. Knead the dough until you achieve a smooth and elastic consistency that easily pulls away from the bowl and your hands. Cover the bowl with plastic wrap and then with a thick kitchen towel, allowing the dough to rise in a warm place for 1-2 hours, until it doubles in volume. Once the dough has risen, transfer it to a lightly floured work surface. Form a roll and divide it into 3 equal parts. Cut each part into 5-6 pieces of suitable size. Roll each piece of dough into a thin string, then bring the ends of the string from the left and right together to form a circle. Twist the free ends of the string around the circle, making sure to join them well underneath. Transfer the sweet breads to a baking tray lined with parchment paper and let them rise again for an hour in a warm place. After they have doubled in volume, brush them with a beaten egg yolk mixed with a little milk and sprinkle brown sugar on top for a shiny appearance and sweet aroma. Bake the sweet breads in a preheated oven at 180 degrees Celsius for 15-20 minutes, or until they turn golden and fluffy. Serve the sweet breads warm, but don’t hesitate to keep them cold as they retain their fluffy and delicious texture. Once cooled, you have the option to tie each sweet bread with a string and hang them on the Christmas tree, bringing extra joy and tradition, or you can offer them to carolers as a gesture of goodwill. These sweet breads are not just a treat but also a way to bring the holiday spirit into your home.

Ingredients

Dough
25 g butter
cut into pieces
50 g sugar
125 ml boiling water
7 g dry yeast / 20 g fresh yeast
25 ml lukewarm water
1 teaspoon honey or sugar
1 egg
vanilla (optional)
grated lemon or orange peel (optional)
425 g flour
sifted
1 teaspoon salt Others
lightly beaten egg yolk with 1 tablespoon milk (for brushing)
brown sugar (for sprinkling)

Bucovina Bagels

Ingredients

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