Parma for parmesan, bagelen for bagelen!

Ingredients

• 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!

You may like

Crispy parmesan gnocchi in the airfryer

Preparation

• 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.