Brioche pastries like a bagel
It seems that I haven't made any pastries for a long time and today I decided to knead my favorite dough, brioche in the shape of a bagel. When you eat this dough you have the feeling that you are eating croissants, they are crispy on the outside and soft as cotton on the inside.
- Pour lukewarm milk, lukewarm water, oil, salt and crumble fresh yeast into the bowl and combine it all by hand and add a little flour, until you knead a soft dough, which sticks to your hand. If you want this dough to be sweet, add 50 g of sugar instead of salt. Pour the kneaded dough on the work surface and knead and beat the dough until the gluten develops and you get a smooth dough that can be easily shaped without sticking to your hands. Wash the vanglica, dry it and coat it with very little oil, shape the dough and gently turn it into the vanglica in the oil with which you greased it, cover it and leave it in a warm place for the dough to rise. Be patient as the dough rises, because that dough when it rises is like a foam.
- Coat the work surface with oil, pour out the risen dough and with your hands spread the dough into a cube that is about 1 cm thick. Coat the whole dough with half of the softened butter and fold a third of the dough with the bottom side, then coat the side you folded with half of the remaining dough and then fold the top side over to get a long rectangle, and press the dough again with your hands to combine the dough and butter. hands the dough so that the rectangle is about 20 cm wide, coat with the remaining quarter of the butter (all this is done by hand, no rolling pin is used here) and transfer over the uncoated side over the coated and once again with your hands, tapping the dough roll out the dough into a rectangle 30cm X 40cm, cut the pizza with a cutter into 9 strips. Take each strip and twist on both sides and wrap in a circle to assemble the ends by sliding them under and over the circle or as you already like but make sure your ends are assembled as they can separate when baking. The dough is very easy to work with because it is extremely soft and elastic. Wrap all the circles. Put them on a baking sheet, which you have covered with baking paper and leave in a warm place for half an hour for the dough to rise a little more.
- Turn on the oven to heat to 200 ° C, coat with the remaining beaten egg and sprinkle with sesame seeds if desired, and if you make them sweet, sprinkle them with coarse sugar. Bake for about 15 to 20 minutes. If you want, coat them so hot with a little more butter.
- Baked bagels (which look more like croissants than bagels, but I called them that) leave to cool briefly and serve for breakfast or dinner.
- You can prepare all this the night before, leave them covered in the fridge overnight and take them out in the morning for half an hour before baking them, during that time preheat the oven, coat them and sprinkle with seeds or coarse sugar. I made my rules to be bigger and I cut the dough into 5 parts.
- Pleasant !!!!