Oil Lamp Bagel (Leavened)
Portion: 
Preparation: 
( 5 oy 5,00/5)
Hello Dear Friends,
We woke up to a beautiful day this morning, I tried to put a little brake on the time passing by, leaving yesterday's bustle in yesterday, but in vain. When you work from home, you sometimes feel like you are working 7/24. I thought I'd take a break and read two lines of books so that this wouldn't happen today, but it's useless :) I thought that there couldn't be a better time than an oil lamp to try a yeast bagel recipe that I had in mind for a long time, and after I finished my work, I immediately went into the kitchen.
You can find the recipe I prepared earlier here. It is also a very good recipe, even a full patisserie recipe, but I liked this recipe very much. Despite its crispy exterior, it has a soft consistency on the inside. You can hear the crunch when you bite it :)
You can try this recipe with peace of mind if your guests will come or you are going to go to the oil lamp.
There are a lot of problems in pastries since cup sizes vary in everyone's home, so I gave the measurements in grams. Try the recipe with the measurements I gave and do not use judgment.
I wish we can come back a little bit this beautiful evening. Happy candles…
Love…
Ingredients for Candle Bagel (Leavened) Recipe
- 500 g flour
- 200 g butter
- 100 g of vita oil (anhydrous oil)
- 1 pack of instant yeast (10 g)
- half a pack of mahaleb (10 g)
- 200 g yoghurt
- 1 tablespoon of salt (15 g)
For the coating:
- 3 large egg whites
- 200 g sesame
- 50 g black cumin
How to Make Oil Candle Bagel (Yeast) Recipe?
- Take the flour in a mixing bowl and make a hole in the middle.
- Add butter, vita oil, yoghurt, yeast, mahaleb and salt and knead a dough that will not stick to the hand.
- Tear off equal parts from the dough. After forming a strip with your hand, combine them to give a bagel shape.
- Cover with egg whites and then sesame seeds and place them on a baking tray lined with greaseproof paper at 2 cm intervals.
- If you are going to use black cumin, sprinkle it on after dipping it in egg white.
- Bake in a preheated oven at 180 degrees for 20-25 minutes.
Why do we use vita anhydrous oil in this recipe?
It gives a better consistency than margarine.
Hello there
I'm sure there are people like me who live abroad and try to try your recipes. What does Vita oil anhydrous oil mean? There is unsalted oil here, but I've never heard of anhydrous oil.
Anhydrous oil is produced here by brands such as vita and biskin, and is used in this type of pastry. It would be useful to consult the shops selling cake materials, unfortunately I don't know what name it goes by there.
Abroad, the general name of these oils is shortening. You can find it especially in America under the name Crisco. However, these types of oils are unfortunately not beneficial oils for health.