* Exported from MasterCook *
Bagels, French Toast
Recipe By :RED STAR Yeast Co.
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tbsp light brown sugar -- divided
2 1/4 tsp Active Dry Yeast
1 cup warm water -- 110-115F, divided
3 1/2 cups bread flour
1 1/2 tsp salt
3/4 tsp cinnamon
1/4 cup maple syrup
1 tsp pure vanilla extract
1 egg
2 Tbsp granulated sugar -- mixed with
1 1/2 tsp cinnamon -- for topping
Egg wash:
1 beaten egg -- +
1 tsp water
These fluffy, soft bagels taste just like classic French toast with
maple, cinnamon, brown sugar and vanilla flavors.
In a small bowl, combine 2 Tbsp brown sugar with yeast. Add 1/2 cup
warm water; stir until yeast dissolves. Let mixture stand 10 minutes
until foamy.
Meanwhile, in a large bowl or bowl of a stand mixer fitted with dough
hook attachment, stir flour, salt, cinnamon and remaining 2 Tbsp
brown sugar until combined. Add yeast mixture along with 1/4 cup warm
water, maple syrup, vanilla and 1 egg. Stir until a dough forms.
Knead dough in stand mixer on medium speed 5 minutes, adding just
enough of remaining 1/4 cup warm water until dough is smooth, elastic
and only slightly sticky; OR, knead dough by hand on a lightly
floured surface 10 to 15 minutes, adding just enough of remaining 1/4
cup warm water until dough is smooth, elastic and only slightly
sticky. Shape dough into a ball and place in a large bowl. Cover with
plastic wrap and let rise in a warm place 1 to 1 1/2 hours until doubled.
Punch down risen dough; let rest 10 minutes. Meanwhile, fill a large,
wide pot two-thirds full with water. Heat water to just below a
simmer. Heat oven to 425F, and line a baking sheet with parchment
paper or a silicone mat.
Divide dough into 8 equal pieces. Shape each piece into a smooth
ball. Use fingers to poke a hole in center of each ball, stretching
each hole until it is as big as half the diameter of entire bagel (it
might look too big at first, but it will shrink when you boil/bake
it). Place bagels on prepared baking sheet. Cover with a damp towel
or lightly greased plastic wrap and let rest 10 minutes.
Once bagels have rested, use a slotted spoon to lower a few bagels at
a time into simmering water. Allow bagels to float to top. Leave
bagels in water 1 to 2 minutes, then flip over and leave in water
another 1 to 2 minutes (the longer they stay in the water, the
chewier they become). Remove bagels with slotted spoon and return to
prepared baking sheet. Repeat with remaining bagels.
Beat remaining egg with 1 Tbsp water, then brush egg wash over tops
of bagels. Sprinkle generously with cinnamon sugar.
Bake 20 to 25 minutes until bagels are golden brown and baked
through. Remove from oven and let cool completely on a cooling rack
before slicing.
Review: These could not have been more perfect. I followed the recipe
precisely and the result was very delicious. It's a shame it only makes 8!
Review: I just made this step by step and was delicious! Thanks!
Source:
"created by Girl Versus Dough"
S(Internet address):
https://redstaryeast.com/recipes/french-toast-bagels/
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Per Serving (excluding unknown items): 296 Calories; 2g Fat (7.1%
calories from fat); 9g Protein; 59g Carbohydrate; 1g Dietary Fiber;
53mg Cholesterol; 423mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 1027