Drive away with green broad beans and ricotta
26 recipes
Jewish bagel
ingredients
servings
4
Type 00 wheat flour
250 grams
Manitoba flour
250 grams
Dry brewer's yeast
7 grams
Barley malt
7 grams
Water
310 grams
Salt
1 teaspoon
Sodium bicarbonate
1 teaspoon
Honey
10 grams
Bakery products from Canada
Jewish bagel
Jewish bagel
ready in
6 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Donut of Jewish origin
preparation
step 1
Put the dry ingredients in a bowl and add gradually the water must be a smooth and homogeneous ball
step 2
Leaven for 4 hours
step 3
Form the balls
step 4
Rest for 10 minutes make the donut and let them rise for an hour put the water to a boil with water and baking soda (a little) Dip the donuts for three minutes when they rise to the surface they are ready to turn them once
step 5
Drain them well sprinkle them with the seeds you prefer in the oven for 25 minutes at 180 °
