
Drive away with green broad beans and ricotta
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
Donut of Jewish origin
Put the dry ingredients in a bowl and add gradually the water must be a smooth and homogeneous ball
Leaven for 4 hours
Form the balls
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
Drain them well sprinkle them with the seeds you prefer in the oven for 25 minutes at 180 °