The smell of Bejgli is such an effective invitation to Christmas that even the person who declared five minutes ago that he is not hungry at all will look into the kitchen. If it cracks, it is not a tragedy: bejgli is not an architectural competition, the taste remains the same. Once the lid is lifted, diet plans politely move to the next day.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Knead the dough, divide it into four parts and let it rest in the fridge for at least an hour. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Boil the fillings until thick, then cool completely; the mass of the filling and the dough should be almost the same. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Roll out rectangles, fill, fold in the edges and roll up tightly. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Brush with egg yolk, and then with egg white after drying, prick and bake at 180 °C until marbled. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- The filling and the dough should be at the same temperature; the bagel cracking is often just a Christmas heat difference.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.