Kazanlak Bagels (Fried)
Small twisted rings of vanilla-scented dough, deep-fried and dusted with powdered sugar.
Ingredients
| 125 g | fresh milk | |
| 30 ml | oil | |
| 1 pc | egg | |
| 1 pc | vanilla | |
| 1/2 pack | dry yeast | |
| 7 g | fresh yeast | |
| 280 g | flour | |
| 1 tbsp | 15 ml | sugar |
| — | powdered sugar, for dusting |
Instructions
REQUIRED PRODUCTS as listed. ALSO: powdered sugar for dusting. * measures and quantities.
METHOD OF PREPARATION:
Make a well in the flour and put in all the products. Knead a soft, non-sticky dough. Put it in a bowl and wrap the bowl with a cotton cloth.
Leave it to rise in a warm place until it doubles in volume.
Take the risen dough out of the bowl and divide it into 20 g balls.
Roll out each ball into a long rope. Divide them into pairs. Twist each pair, then wind it into a ring, joining the two ends well so that it does not open during frying.
Leave the finished bagels apart from each other, wrap them with a cotton cloth and let them rise once more for 40-60 minutes.
Heat the pan and add plenty of oil. Wait for it to heat well, then fry them on both sides until a pleasant golden tan.
Before serving, sprinkle them with powdered sugar!
The Kazanlak bagels are ready.