Ingredients
The dough
egg
1pc
sugar
50g
1.75oz
3.35tbsp
vanilla sugar
5g
0.18oz
0.34tbsp
salt
1g
0.04oz
0.07tbsp
butter
120g
4.20oz
0.48cup
8tbsp
sour cream 20%
120g
4.20oz
0.48cup
8tbsp
flour
380g
13.30oz
1.52cup
25.46tbsp
baking powder
5g
0.18oz
0.34tbsp
Almond filling
white chocolate
100g
3.50oz
0.40cup
6.70tbsp
ground almonds
130g
4.55oz
0.52cup
8.71tbsp
The syrup
water
50g
1.69fl oz
sugar
50g
1.69fl oz
Method
All products must be at room temperature.
- Beat eggs with sugar and salt. Stir in butter and sour cream. Sift flour with baking powder. Combine dry and liquid ingredients. Knead a soft, non-sticky dough. Wrap it in cling film, and let rest in the fridge for 20-30 minutes.
- Then divide the dough into 28 parts. Roll them into balls, and cover, so as not to wind. Roll out thinly into an oval (on one side you can make cuts).
- Put the filling on the side without cuts, roll into a roll, and bend it into a crescent. Place the blanks on a baking sheet lined with baking paper, seam side down. Top with syrup and sprinkle with almond petals. * Cook the syrup in advance, and cool it.
- Bake the bagels in a preheated oven at 356F (180C) for about 20-25 minutes. Grease HOT finishwd bagels with syrup for glossiness.
That's it!
