Parma for parmesan, bagelen for bagelen!

6 servings
15 min
25 min
Very Easy


Number of serving: 6
500 g bread flour

100 g sugar

100 g butter

11 g instant yeast

1/2 teaspoon bread improver

4 egg yolks

300 ml iced water

1/2 teaspoon salt

Butter Spread:

200 g butter

200 g powdered sugar –> yes, you can use icing sugar

1/2 teaspoon vanilla extract –> this is important, do not omit!


  • Mix together all the dry ingredients except for the salt. Add 200 ml water (reserve the rest for adjustment) and egg yolks.
  • Blend together and knead until the dough forms a ball. Add butter and salt, knead until the dough does not stick to the bowl anymore and becomes elastic.
  • Roll the dough long, cut into 20-30 g pieces, roll each dough into a ball. Cover with plastic, let them rise twice their initial volume (about 1-2 hour).
  • Brush the surface with a runny mixture of egg and milk, bake at 180 degree celsius until done.
  • Cut the bun in half, let it stale overnight. The next morning, turn on your oven at160-170 degree celsius, spread it with Butter Spread, bake until crisp.
  • Butter Spread:
    Mix all ingredients together until fluffy.


Parma for Parmesan, Bagelen for Bagelen!, photo 1
Parma for Parmesan, Bagelen for Bagelen!, photo 2
Parma for Parmesan, Bagelen for Bagelen!, photo 3


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