My take on a French toast bagel! Egg bagel with a cinnamon swirl! The egg yolks give it a nice yellow color and a fluffy inferior. So good with maple walnut cc!
Levain
– 58g bread flour
– 29g water
– 12g starter
Dough
– 424g bread flour
– 170g water
– 2 egg yolks
– 14g caster sugar
– 14g barley malt syrup
– 9g salt
by sroser21
6 Comments
Looks absolutely delicious, thanks for sharing!
Oh my goodness! Looks great. Have you tried this dough without the egg yolks in it?
Yum
you forget to include cinnamon and butter in the recipe there?
Edit: 4 egg yolks
looks fire!!