Churro Bagels
The perfect balance of cinnamon and sugar takes this
breakfast favorite to the fair! Churro bagels are a perfect sweet breakfast
treat, and leftovers freeze well for later.
Course: Bread, Breakfast, Brunch
Cuisine: American
Servings: 16 bagels
Author: Mary (The Goodie Godmother)
Ingredients
- Bagel Sponge
- 1 tsp instant yeast
- 4 cups bread flour see notes
- 2 1/2 cups warm water
- Bagel Dough
- 1 tsp instant yeast
- 1 tbsp salt
- 5 tbsp brown sugar
- 1 tbsp cinnamon
- 3 3/4 cups bread flour
- Baking and Topping
- 6-7 cups water for boiling
- 1 tbsp baking soda
- 4 tbsp melted butter
- 1/2 cup granulated sugar
- 1 1/2 tbsp cinnamon
- cornmeal for lining pan
Instructions
1. First Day: Make the sponge
2.
Combine the sponge ingredients in a large bowl
and mix until combined. This should look like a thick batter with no dry bits
of flour.
3.
Cover with plastic wrap and allow to sit at room
temperature 2 hours until almost doubled in size and quite bubbly.
4. First Day: Make the Dough
5.
If you used the bowl of a stand mixer, place the
bowl into the mixer and attach the dough hook. Add the yeast, salt, sugar, and
cinnamon to the sponge and stir to combine.
6.
Add the flour one cup at a time until a thick
dough forms. Knead for 6 minutes by machine or 10 by hand. The dough should not
be sticky, but shouldn't be dry either. Adjust tablespoon by tablespoon with
either flour or water as needed.
7.
Transfer to a lightly floured surface and use a
kitchen scale to weigh out your dough into equal sized portions. I measure each
to 3.5 ounces and get about 16 bagels per batch. Cover the dough balls with a
slightly damp kitchen towel or paper towel and allow to rest 10 minutes before
shaping.
8.
Line 3 baking sheets with parchment and spray
lightly with oil or a nonstick spray. This is where the bagels will rest once
shaped.
9.
To shape, roll each piece of dough into a ball,
then use your thumb to puncture a hole in the center. Gently shape the edges to
form an even "tube" and place onto the prepared baking sheet. Allow
the bagels to sit another 10-15 minutes, then spray lightly with oil or
nonstick spray, cover with plastic wrap and refrigerate at least overnight, up
to 2 days.
10. Baking Day!
11.
On baking day, preheat your oven to 500 F with
two oven racks positioned in the middle of the oven. Bring your water to a boil
in a large stock pot.
12.
When the water is at a rolling boil, remove the
first tray of bagels from the refrigerator. Add the baking soda to the water
and drop 2-3 bagels into the pot. Boil for 1-2 minutes per side. While the
bagels are boiling, sprinkle the baking sheet with a little cornmeal to prevent
sticking.
13.
Place the boiled bagels on the prepared baking
sheet. Place the first sheet of bagels into the oven on the lower rack and set
the timer for 5-6 minutes. Boil the second sheet of bagels.
14.
When the timer rings, your second baking sheet
should be ready to go, so move the currently baking tray of bagels to the top
middle oven rack and rotate. Place the second batch of bagels in the bottom
middle oven rack. Set the timer for another 5 minutes. Start boiling the third
baking sheet of bagels. The top rack of bagels is done when the bagels are a
light golden brown. Remove the top pan from the oven, rotate the pan on the
bottom rack to the top rack, add freshly boiled bagels to the bottom rack. Repeat
until all bagels are baked.
15.
Mix together your cinnamon and sugar for the
topping. While the bagels are still warm, brush the tops with the melted butter
and dip into the cinnamon sugar. Enjoy! We like to top these with a bit of
chocolate hazelnut spread or butter.
source : http://goodiegodmother.com
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