Mary Miso - Recipes for every day - Cookbooks
Bagel:
100ml milk
100ml water
15g yeast
1 tea spoon sugar
350g white plain flour
30g unsalted butter
10g salt
4 table spoons sesame seeds
Onion confit:
4 red onions, cut in strips
3 table spoons sugar
2 table spoons water
100ml red wine
1 bay leaf
salt and pepper
2 apples
2 table spoons unsalted butter
salt and pepper
1 table spoon sugar
1 sprig of rosemary
4 table spoons apple juice
200g brie
coarse-grained mustard
Whisk milk, water, yeast and sugar. Add flour and butter and knead 6 minutes into a dough. Add salt and knead for another 6 minutes. Let rise for 1 hour.
Form 12 balls out of the dough and flat them by hand. With a wooden spoon create a hole in the middle and swing dough a few times. Place bagels on a baking sheet with baking paper and let rise 10 minutes.
Preheat oven to 200°C.
Heat up water and cook bagels 1 minute. Let them drip off on paper towels.
Place bagels on a baking sheet with baking paper, sprinkle with sesame seeds ans bake 15 minutes.
For the onion confit caramelize sugar and water in a pan. Add sugar and let the onions roast until they become soft and lucent. Add red wine and bay leaf and boil down. Season with salt and pepper.
Cut apples in halves, remove cores and cut into slices. Fry them in butter. Season with salt, pepper and sugar. Add rosemary twig. Add apple juice and boil down.
Cut bagels in halves and roast them in butter until golden.
Smear coarse-grained mustard on the bagel halves and arrange them with onion confit, apple slices and brie.
The onion confit lasts 1 month.
Tip: Fill bagel with the pear chutney
