How to make cranberry and vanilla donut recipe

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Posted by: Newswalle

I can make a lot of bread with my children – they like kneading and beating, the elasticity of the dough soft beige. They also like the fact that this thing that has helped is sitting there on the desk and grows with time or something.

But we have never bagels before. I've only ever bought donuts, provided there are some thorny talent for baking.

And it's not a gift, but certainly not difficult. But bagel dough milk and butter in the mixture the same treatment as sourdough bread is given dough kneading and tested. The only difference is that the pasta tasted boiled in water with baking soda before baking muffins for added happy and hard crust for a few minutes.

Soft and elastic … the difference is that the pasta tasted boiled. Photo: Claire Thomson for the Guardian

Make level by any means. I made blueberry (vanilla is optional, but makes for a good ash mass), as well as bagels with fruit flavor crave my three especially.

(Makes 8)
350 strong white flour
150 bread flour
7g dry yeast
1 vanilla pod in the pod or 1 teaspoon vanilla extract seeds scraped
5 g of salt (or less if you prefer)
125ml hot water
Milk 125ml
40 g butter, softened at room temperature
1 tbsp malt extract (available in health food stores)
100g fresh blueberries
1 tablespoon of baking soda
, Beaten 1 egg in a bowl

Form dough into balls and hold your finger through a ring then. Photo: Claire Thomson for the Guardian

Flour, yeast, vanilla and salt in a large bowl with the butter.

In hot water, butter, milk and malt extract.

Pull the mixture together with a large ball to a rough shape and rush to a work surface lightly oiled spoon. Knead the dough for five minutes until it is smooth and elastic.

Add blueberries to the dough and knead for a minute – to crush him and make the dough moist – do not worry – just make sure it is evenly distributed.

I leave in a bowl with a dish towel for up to two hours or until almost doubled in size covered.

Tested dough into eight equal parts – do not shoot a long sausage shape and divide.

Around each piece into a ball and hold your finger through the center of the ball on the work surface and into the hole to make it carefully a little larger and form a ring.

Be bagels as a lightly greased work surface for 30 minutes.

Meanwhile, bring a large pot of boiling water with baking soda. In 2 rolls at a time in batches and cook gently rotate for 2/3 minutes to cook in the other half of the side road.

Remove the cooked gently with a slotted spoon onto a baking muffins greaseproofed – shake it off as much water as possible.

Preheat oven to 210

With 8 rolls and cooked in a baking sheet, brush each with beaten egg.

Bake for 20 minutes until golden and crisp – best eaten hot from the oven.

Claire Thomson • Follow on Twitter 5oclockapron.com or more recipes.

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