Brewed dough buns - pan-fried yeast pancakes.
Infusing flour with boiling water is a traditional Chinese technique, thanks to which the starch in the flour swells and the baked goods are moist, slightly spongy and pleasantly sweet.
The recipe for these delicious pancakes - bagels comes from the book "Homemade Bread" by Lauren Chattman. I added fennel seeds myself, which I like very much and I think they go well with the shallots.
200 ml of boiling water
40 ml of yeast water
6 g of fresh yeast
215 g of all-purpose flour
3 tablespoons of oil or olive oil
5 g of sugar
5 g of salt
3/4 cup finely chopped shallots
1 teaspoon of fennel seeds (optional)
Pour flour into a bowl and pour 200 ml of boiling water over it, mix it and cool it down. Dissolve yeast in 40 ml of water.
Add 2 tablespoons of oil, dissolved yeast, sugar and salt to the scalded and cooled flour. We mix and knead into a smooth and stretchy dough. Cover the bowl with the dough, preferably with cling film, and set aside for about 45 - 60 minutes, until the dough rises twice.
Place the dough on a floured surface and divide it into 8 pieces. Form a ball from each portion of the dough and leave it on the table for the dough to loosen.
Preheat the oven to 95 ° C, put a baking sheet on the middle level.
Each portion of the dough is rolled out into a cake with a diameter of about 12 cm. Sprinkle shallots and a pinch of fennel seeds on top, then roll them into a tight roll and roll them into a snail shape. We repeat this with the remaining pieces of dough and cover the wrapped snails so that they do not dry out.
Heat the rest of the oil in a frying pan over medium heat. Roll out a portion of the dough into cakes with a diameter of 10 cm and place them on a hot pan. Fry the pancakes for 4-6 minutes until golden brown on both sides and transfer them to a baking tray in the oven so that they do not cool down. They taste delicious with a spoon of natural yoghurt and a sweet and spicy sauce.