This Bagnut recipe is bagel or donut dough that’s boiled, baked after which fried. They are often loved as a savory meal, coated with a candy glaze or cinnamon sugar or be made with each candy and savory parts! After you have the bottom bagnut down, the flavours and mixtures are limitless. They’re made with easy components, no eggs and dairy free.
Every time my household went on trip, I appeared ahead to our on-the-road breakfast that often consisted of bagels and donuts. I’ve all the time related these breakfast meals with enjoyable and leisure which might be why they style even higher.
Since transferring out, I began making donuts. I had phases the place I’d make donuts each weekend when seeing buddies or simply for our weekend dessert. Final yr, I began my bagel-making journey. I used to be making tons of dessert fashion bagels and at some point was in the midst of making bagels however craving donuts. Then the thought of a bagel donut got here to thoughts… and when bagnuts have been born.
The primary batch got here out good, however they have been somewhat oil and tough to fry after boiling. I tinkered a bit with the dough and in addition the strategy.
As a substitute of frying the dough after boiling, I baked them after which fried them. This concept got here from considered one of my favorite college lunch menu merchandise we had in Japan referred to as agepan (あげぱん). Agepan are deep fried bread rolls coated in sugar and different flavoured powders like cinnamon or kinako. They got here out delicate, fluffy, tremendous chewy and with that scrumptious fried pastry flavour. As a result of they’re fried for a brief time period, they’re not oily however have that excellent crispy skinny crust.
So when you’re ever conflicted on whether or not to have a bagel or donut… now you possibly can have each 🙂
I’m so excited to lastly share the primary bagnut recipe!! I’ve had my family and friends style check virtually the entire variations I’ve made, and since everybody has completely different preferences on the subject of texture, I made a decision to share two variations of bagnuts. One is extra enriched and donut-forward, whereas the opposite one is chewier and extra bagel-like in texture. Each are scrumptious so I hope you to attempt each to see which one you favor.
The donut-forward bagnut is nice for candy fillings and for making dessert-sandwiches, whereas the bagel-forward bagnut is ideal for savoury sandwiches and burgers. If you happen to love candy and savoury meals, you’ll love my favorite Bagnut Breakfast Sandwich or my pal’s Jacky’s Bagnut Smash Burger recipe.
What are Bagnuts?
A bagnut is a cross between a bagel and a donut. In contrast to different fusion pastries, they are often made nearer to the feel of a bagel or the donut relying on the dough. They’re boiled similar to bagels, baked after which fried till golden brown like donuts. They’re coated with numerous candy toppings and may be crammed too! Bagnuts provide a singular twist on each bagels and donuts, mixing savory and / or candy parts right into a single tasty pastry.
Elements
Bagnut dough require simply 6 fundamental components. Relying on the feel you favor, there are a lot of choices you need to use! Extra particulars on how one can obtain your ultimate bagnut texture beneath:
- Excessive protein flour: Use a flour with a protein content material of 13-14%. If utilizing Canadian flour, you need to use all function or bread flour. The all function flour (13.3% protein content material) makes a barely lighter texture whereas the bread flour bakes up extra chewy.
- Water or Milk: For each recipes, I desire to make use of a mixture of each water and (soy) milk. Nonetheless, you need to use 100% milk or 100% water. Any sort of milk works for this recipe comparable to oat milk, soy milk or dairy milk.
- Sugar or Condensed milk: Condensed milk (I used non-dairy oat or coconut condensed milk) is considered one of my secret components I exploit to make my donuts tremendous gentle and delicate which holds true to those enriched bagnuts as nicely. Nonetheless, plain white or brown sugar works simply high-quality.
- Oil or Butter: Both fats works for each recipes. Butter (I exploit PC or Becel Dairy-free Butter) simply provides a little bit of enriched flavour however oil retains is extra moist for longer.
- Dry yeast
- Salt
For a easy glaze you’ll want:
- Powder sugar
- Liquid: any type of liquid can be utilized comparable to water, milk, cream and juices. Add a bit at a time till you attain your the specified consistency. A runnier glaze will go away a really gentle coating whereas a less-viscous glaze will go away a thicker glaze.
- Vanilla, optionally available for flavour
- Corn syrup: optionally available, however will make a shiny agency end
For cinnamon sugar coating:
- granulated white sugar
- cinnamon
- nutmeg, optionally available for flavour
How one can make Bagnuts
Bagnuts are a bit time consuming, however are straightforward to make when you get the hold of it! If you happen to’re accustomed to making donuts and bagels, the method could be very comparable. Please seek advice from the photographs above or this video, particularly for the shaping.
- Make the dough: Add the flour, sugar, salt, yeast, water, milk and oil to a stand combine and blend till smooth-ish dough ball kinds.
- Proof: Cowl the dough and preserve within the produce compartment of the fridge in a single day (12-18 hours).
- Pre-shape: Let dough go up in temp (15 C – 17 C), divide the dough, degas and preshape the dough right into a cylinder. Cowl and let it relaxation for 15-20 minutes to let the dough loosen up.
- Form: Seek advice from photographs above for shaping.
- Proof: Dough ought to develop about 1.5 occasions in dimension or when poking the dough, it ought to spring again slowly and go away a really faint dent.
- Boil: Boil for 15-45 seconds on all sides. The longer the boil time the extra chew the crust of the bagnut shall be.
- Bake: In a 200 C / 400 F pre-heated oven, bake for 14-16 minutes or till the underside of the bagnut is golden brown.
- Fry: Warmth oil to 190 C (375 F) – 200 C (400 F). Fry on all sides for about 30 seconds or till golden brown on all sides.
- Coat: Dip in glaze or toss in cinnamon sugar.
How one can Make Crammed Bagnuts
Observe all of the steps above till you attain the shaping stage.
Roll out the dough into an extended rectangle. Add the filling to the highest portion of the dough. Take the highest fringe of the dough and fold over the filling. Seal securely on all sides to make sure the filling doesn’t come out when boiling, baking and frying. Elevate the underside towards the roll and pinch to seal. Proceed with the identical steps as above.
Bagnut Variations
Similar to donuts and bagels, upon getting mastered the bottom recipe, there are limitless variations and flavour that you could make! Listed below are a few of my favorite fillings:
- Cream cheese and purple bean paste with easy glaze
- Cream cheese and jam with a easy glaze
- Cheesecake bits and biscoff cookies with biscoff glaze
- White chocolate and strawberry compote with strawberry glaze
- Apple compote with earl gray glaze
Recipe Ideas
- Proof in a single day: An extended proof time makes the dough extra flavourful and the dough is simpler to work with barely chilled.
- Let the dough loosen up earlier than shaping: If you happen to attempt to form the dough with out letting it relaxation, it’ll be tougher to roll out and through secondary proofing, they have a tendency to tear and unravel. The perfect temperature of the dough must be about 17 C (62 F).
- Seal the seam extremely by pinching the dough between your fingers. Particularly with crammed bagnuts to make sure they don’t explode throughout boiling, baking and frying.
- Place formed bagnuts on particular person items of parchment paper: This makes it a lot simpler to boil and diminished the chance of the bagnuts tearing. The parchment paper ought to come proper off as soon as it will get into contact with water.
- Fry at the next temperature for a shorter time period: Donuts are sometimes fried at a decrease temperature to make sure they’re totally cooked via. As a result of we’re baking them prior, all they want is a little bit of frying on the surface. Frying for a shorter time period reduces oil absorption.
- Glaze and coat whereas heat: This can assist the glaze drip down properly and sugar coatings have a tendency to stay higher proper after being fried.
Recipe FAQ
Sure, they don’t comprise eggs and I all the time make my bagnuts with dairy free substitutes. My household has made them with dairy butter and condensed milk with success.
Sure, in contrast to bagel and donut dough, this dough is straightforward to knead collectively and deal with. Merely combine the components collectively and knead till a smooth-ish dough kinds. It doesn’t have to move a window-plane check. After I make it by hand, it takes about 8-10 minutes for the dough to come back collectively.
Sure, improve the yeast to 1.4% as a substitute of 0.5%. Let the dough proof till double in dimension and proceed with the remainder of the recipe.
Sure. As a substitute of pre-shaping, roll out the dough about 1/2 inch thick after which use a donut cutter to portion out the dough. The scraps may be rested and re-rolled however they make barely denser bagnuts as a result of nature of re-rolling dough.
The enriched bagnut is extra donut-like with a softer texture (photograph above with caption) and richer, barely sweeter flavour. The fundamental model if extra chewier and has extra of a flavour of a bagel (photograph above captions fundamental bagnut).
If you happen to desire a dough with a good crumb, twist the dough when shaping 2.5 occasions earlier than sealing. Moreover, cut back the second proof time so that they develop solely barely greater.
Take pleasure in!! If you happen to make this Bagnut recipe, let me know! Go away a remark, score and when you determine to share it on socials, tag me on instagram @Okonomikitchen. I’d love to listen to from you 😁!
Description
Discover ways to make delicate, chewy and crispy bagnut with this straightforward to observe recipe!
Model 1 (Primary dough)
- 2 1/2 cups (360 g) bread flour
- 2 tbsp (24 g) brown sugar
- 3/4 cup (185 ml) water
- 3 tbsp (45 ml) milk or extra water
- 1 tbsp + 1 tsp (18 g) oil
- 1/4 tsp (1.8 g) instantaneous dry yeast
- 1 1/4 tsp (6 g) salt
Model 2 (Enriched dough)
- 2 1/2 cup (360 g) bread flour
- 2 tbsp (45 g) condensed milk
- 1 tbsp + 1 tsp (20 g) butter
- 1/4 tsp (2 g) instantaneous dry yeast
- 1 1/4 tsp (6 g ) salt
Cinnamon Sugar
- 1/2 cup sugar
- 2 tbsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
Glaze
- 2 cups powdered sugar
- 2 1/2 – 3 tbsp water or milk
- 1 tbsp corn syrup
- 1 tsp vanilla extract
- Make the dough: Add the dough components to a stand combine. Combine on low till the flour has absorbed a lot of the liquids. Enhance the pace to medium and let it knead for 5-8 minutes or till a smooth-ish dough ball kinds. The dough shouldn’t be too moist nor too dry. It shouldn’t follow the edges of the bowl however nonetheless really feel moist.
- Go away in a single day: Switch the dough right into a ziplock bag or in a bowl, lined. Place into the produce compartment of the fridge in a single day (12-18 hours).
- Pre-shape: Let the dough aspect out for 20-Half-hour or till it reaches 15 C- 17 C / 59 F – 63 F. Divide the dough into 5 125 g items. De-gas every bit and roughly roll the dough high down. Cowl and let it relaxation for 15-20 minutes to let the dough loosen up.
- Form: Roll out the pre-shaped dough right into a rectangle. Roll the dough high down, pinching the sting every time you roll. For the final roll, make sure the seam is pinched securely in order that it doesn’t unravel. Roll out the proper aspect of the log of dough seam aspect up after which carry the left aspect over to the experience an tuck the top in, pinching the 2 sides to seal (see photographs for visible reference). If you happen to desire a chewier and denser texture, twist the dough 2 – 2.5 occasions. This can preserve the dough tight (much less air bubbles kind).
- Proof: Spray with water and preserve at room temperature or a heat place till they’ve grown about 1.5 occasions in dimension. When poking the dough, it ought to spring again slowly and go away a really faint dent.
- Boil: Boil for 15-45 seconds on all sides. The longer the boil time the extra chew the crust of the bagnut shall be.
- Bake: In a 200 C / 400 F pre-heated oven, bake for 14-16 minutes or till the underside of the bagnut is golden brown (it will guarantee its totally baked inside).
- Fry: Warmth oil to 190 C – 200 C / 375 F – 400 F. Fry on all sides for about 30 seconds or till golden brown on all sides.
- Coat: Dip in glaze or toss in cinnamon sugar whereas nonetheless sizzling.
- Prep Time: 24 hours
- Cook dinner Time: Half-hour
- Class: Breakfast
- Technique: Baking
- Delicacies: Japanese-Western
