Bagel Dough:
| 260g | Prima Superior Bread Flour |
| 30g | Prima Superfine Wholegrain Flour |
| 180g | Pumpkin Puree |
| 10g | Sugar |
| 15g | Chia Seeds (Soak in 20ml water for 30 mins) |
| 10ml | Corn Oil |
| 5g | Salt |
| 1g | Instant Yeast |
Poaching Mixture:
| 700ml | Water |
| 20g | Sugar |
Cookie Dough:
| 125g | Prima Superior Bread Flour |
| 100g | Butter |
| 50g | Ground Almond |
| 40g | Sugar |
| 20g | Egg Yolk |
| 1g | Salt |
| 2 drops | Green Food Colouring |
Filling:
| 180g | Cream Cheese (Soften) |
| 65g | Persimmon (Diced) |
| 1g | Osmanthus Flowers |
Fillings
1. Mix Filling Ingredients. Set aside.
Bagel Dough
1. Combine all ingredients and knead until a smooth dough.
2. Let the dough rise until doubled.
3. Degas them then divide into 70g portions.
4. Roll each to 3mm thickness, pipe in the prepared fillings.
5. Shape into rounds, tie with butcher strings.
6. Let the dough rest until doubled in size and poach for 1 min.
7. Preheat oven to 200°C and bake for 18 to 20 mins until
golden brown.
Cookie Dough
1. Cream sugar and butter until soft. Mix in egg yolk.
2. Mix in all remaining ingredients. Chill dough for 30 mins.
3. Roll into 3mm thickness, cut into leaf shape.
4. Preheat oven to 170°C, bake for 15 mins.
5. Decorate it on top of cooled bagel.
Makes Approx. 7 Bagels
This recipe is developed in collaboration with SHATEC.
