A soft and sticky paste with a vanilla and honey aroma, perfect for breaking the Yom Kippur fast with tea or coffee, but also for Rosh Hashanah. .
Use a 250 ml cup
Ingredients:
500 grams of sifted flour
1 tablespoon of dry yeast
1/3 cup of sugar
2 packets of vanilla sugar (20 g total)
1/2 teaspoon of salt
1/4 cup of oil
1 egg
1 cup of hot water
For the coating:
1 egg yolk mixed with a little salt and a little sesame water
For the sugar syrup:
1 cup of sugar
1 cup of water
1 teaspoon of vanilla extract
1 tablespoon of honey
1 tablespoon of freshly squeezed lemon juice
Preparation:
In the bowl of a food processor fitted with a dough hook, combine the flour, yeast, sugar, vanilla sugar and salt. Mix.
Add the oil, egg and water and mix a little and knead for about 7 to 10 minutes until you get a smooth and slightly sticky dough.
Lightly grease a small bowl. Transfer the dough to the greased bowl and grease the surface of the dough as well. Cover with plastic wrap and let rise for about 1 1/2 to 2 hours, or until the dough has doubled in volume.
Once risen, remove the dough from the bowl and divide it into 10 equal parts.
Lightly flour your work surface, take a piece of dough, form it into a ball, and make a hole in the center. Repeat this process to create all the dough balls. Gently dip the bagels in the egg yolk mixture and sprinkle with sesame seeds.
Lightly oil the whole pretzel and cover with a towel. Let it rise for about half an hour.
Meanwhile, turn on the oven to 180 degrees.
Let it rise.
Place in the oven and bake for approximately 15-20 minutes, or until the pastry is golden brown. Rotate the baking dish in the center of the baking pan to ensure even cooking.
Remove from the oven and immediately cover the pretzel with a towel.
In the meantime, you can prepare the sugar syrup. Put all the sugar syrup ingredients in a small saucepan, bring to a boil, reduce heat and cook for about 10 minutes (the pan should be constantly simmering at a medium boil).
Once the bagels are completely cool, spread them evenly with the boiling sugar syrup (if the syrup has finished cooking and the pretzel is not yet cool, bring the syrup back to a boil before spreading it on the pretzel). Apply several coats until the syrup is used up.
It is recommended to freeze them because they will already be dry the next day.
It is recommended to serve them lukewarm; you can reheat them for a few seconds in the microwave.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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