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#Brunch2021 #breakfast #thermocooker
1. In a bowl, mix the fresh yeast with 50 ml of warm water. Leave to rest for 5 minutes.
2. In another bowl, lightly beat the eggs.
3. Put the flour, milk, remaining water, sugar, salt, yeast and beaten eggs into the mixer bowl with the kneading/crushing blade attachment.
4. Lock the lid with the cap and set it to Pastry mode for 2 minutes and 30 seconds.
5. Leave the dough in a large bowl and cover with a tea towel.
6. Leave to rest for 1 hour 30 minutes minimum. The dough should double in volume.
7. On a floured surface, roll the dough onto itself several times.
8. Divide the dough into small balls. Make a hole in the middle of each ball and widen until it is 5 cm in diameter.
9. Cover and leave to rest at room temperature for 15 minutes.
10. Preheat the oven to 210°C.
11. Brush a baking tray with a little butter.
12. Place the bagels into a saucepan of boiling water, 2 at a time.
13. Cook for 1 minute on each side then drain on kitchen paper.
14. Place them on the baking tray.
15. Brush them with egg yolk and sprinkle with seeds.
16. Bake for 20-25 minutes until they are golden brown.
17. Serve toasted with cream cheese.