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 Bagels with Custard Recipe
I suggest you prepare bagels made of rich yeast dough with custard filling. Bagels are very soft, tender, with a delicious milk filling! Perfect for a festive table, and for home tea, will appeal to both adults and children! Treat.
Course Children's Food Ideas, Desserts Dishes, Morning Breakfast Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Custard:
Course Children's Food Ideas, Desserts Dishes, Morning Breakfast Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Custard:
Instructions
  1. I use a scale to weigh the ingredients.
    I use a scale to weigh the ingredients.
  2. For kneading and proofing the dough I use a bread maker. In the bucket of the bread maker, pour the sifted flour (first-450 g, depending on the consistency of the dough, you can add flour), salt, sugar, yeast, and mix. Heat the milk and butter until warm, add the vegetable oil, chicken egg, mix with a whisk, put in a bucket. Install the "Dough" program. At the end of the program, we get a bucket with a fragrant, air dough.
    For kneading and proofing the dough I use a bread maker. In the bucket of the bread maker, pour the sifted flour (first-450 g, depending on the consistency of the dough, you can add flour), salt, sugar, yeast, and mix. Heat the milk and butter until warm, add the vegetable oil, chicken egg, mix with a whisk, put in a bucket. Install the "Dough" program. At the end of the program, we get a bucket with a fragrant, air dough.
  3. To prepare the custard, mix the egg, sugar, vanilla sugar and starch (flour or in half). Gradually pour in the milk (if desired - cream), stir until smooth. On low heat, brew the cream until it thickens, then boil for a couple of minutes, so that the flour is well cooked and not felt in the finished cream. Pour the cream into a bowl and cover with cling film in contact with the cream, so that it does not form condensation, cool to warm. I recommend that you weigh the finished cream to determine the amount that we will put in the bagel.
    To prepare the custard, mix the egg, sugar, vanilla sugar and starch (flour or in half). Gradually pour in the milk (if desired - cream), stir until smooth. On low heat, brew the cream until it thickens, then boil for a couple of minutes, so that the flour is well cooked and not felt in the finished cream. Pour the cream into a bowl and cover with cling film in contact with the cream, so that it does not form condensation, cool to warm. I recommend that you weigh the finished cream to determine the amount that we will put in the bagel.
  4. Put the finished dough on the work surface, which is greased with vegetable oil. Divide the dough into portions, in my case it is 15 pieces of 60 g (approximately). Roll each piece into a bun, leave it under the film for 5-10 minutes to make it easier to roll the dough into a layer.
    Put the finished dough on the work surface, which is greased with vegetable oil. Divide the dough into portions, in my case it is 15 pieces of 60 g (approximately). Roll each piece into a bun, leave it under the film for 5-10 minutes to make it easier to roll the dough into a layer.
  5. Roll out each piece into an oval with sides about 20 and 10 cm, lay out a portion of cream (1 tbsp), retreating slightly from the edges.
    Roll out each piece into an oval with sides about 20 and 10 cm, lay out a portion of cream (1 tbsp), retreating slightly from the edges.
  6. Wrap cream "dumpling", firmly press down the edges. Cut the remaining strip of dough into strips.
    Wrap cream "dumpling", firmly press down the edges. Cut the remaining strip of dough into strips.
  7. Roll the preform into a bagel.
    Roll the preform into a bagel.
  8. Put the bagels on a baking sheet, making a gap from each other, put on the proofing for about 30 minutes. Grease with the yolk mixed with a spoonful of milk.
    Put the bagels on a baking sheet, making a gap from each other, put on the proofing for about 30 minutes. Grease with the yolk mixed with a spoonful of milk.
  9. Bake in a preheated oven to 180*C until Golden and ready (test for a dry ray).
    Bake in a preheated oven to 180*C until Golden and ready (test for a dry ray).
  10. Enjoy your tea!
    Enjoy your tea!
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