Berry Bagel Puffs.

Ever watch a cooking show on a Saturday afternoon, prior to grocery shopping, and before you know it your revamping your entire list to make the goods you just saw on the show?

Hm. Maybe that’s just me.  But – these berry bagel puffs looked SO yummy, and SO easy to pull together, I just couldn’t resist.  Who wouldn’t love a bagel that’s already prepped with cream cheese, strawberries and blueberries? Just Brody.  Because blueberries are “disgusting” in his world.

The dough takes just an hour to rise, after that its smooth sailing.  I doubled my batch to share with family of course, but one batch of this dough should give you about 12 bagel puffs.  Choose whatever fillings you’d like.  After I made them, I thought of lots more fillings to do.  Poppy-seed, bacon and cheddar, cream cheese and chive, chocolate chip.. okay that’s only 4 but I haven’t finished my coffee yet.  These would be a great addition to any brunch this Easter weekend.

INGREDIENTS:

•  1 1/2 cup warm water
• 2 Tbsp sugar
• 1 package of dry active yeast (1/4 oz)
• 4 1/4- 4 1/2 cup unbleached all-purpose flour
• 2 tsp salt
• FOR THE FILLING
• 6 oz blueberries
• 8 oz strawberries, chopped
• 8 oz cream cheese ( at room temperature)
• 2 Tbsp honey
• 1 tsp vanilla extract
• TOPPED WITH
• 1 egg ( for egg wash )
• few teaspoons of sugar

DIRECTIONS:

First, make the dough.  In a extra large bowl, pour in the water, yeast, and sugar.  Let the yeast activate and start to foam for about five minutes.  Once the five minutes is up, add the flour and salt, stir together until the dough starts to form.  On a clean work surface, flour it well, and start to knead the dough until it forms a nice smooth ball.  In the large bowl you originally started the dough in, spray it with nonstick cooking spray.  Place the dough back into the bowl, and cover with a kitchen towel.  Let the dough sit for 1 hour, until it has doubled in size.

In the mean time, chop your strawberries.  With a handheld mixer, whip your cream cheese until it is fluffy.  Add in the honey, and vanilla, and blend it well.  Stir in the blueberries and strawberries gently with a spoon.  Set aside.

Here comes the fun part 🙂

Pre heat the oven to 350* Line two large cookie sheets with parchment paper

Take the dough out, and place it again on a well floured surface.  Roll the dough into a long log.  Cut the dough into 12 chunks, they should be about 1 1/2 to 2 inches in length.  Roll each segment into a circle approximately 4 inches in diameter.  Next, take two tablespoons of the filling and place it in the center of the dough, like this…

Next, take the top and bottom of the circle, bring them up together and pinch.  Making what looks like a pot sticker, like this…

Take the two ends, stretch and pull them up to the top middle of the dough, and twist to seal the deal.

Now just flip it over, give it a pat, and place it onto your prepared baking sheets, seam side down.

Once you have done all twelve and your ready to bake, it is time to make your egg wash.  Simply whisk one egg in a bowl, and lightly brush each bagel puff with the egg mixture.  Sprinkle granulated sugar on top for extra sparkle.  Bake in the oven for 15-22 minutes depending on the size of your bagel puff.  The bottoms will be golden, and some may crack open showing the goods inside.  Now worries, they are still delicious! Let them cool on a wire rack until you are ready to serve them.  Found the were best served that day.

Hope you all have a beautiful Easter!

Barely Adapted from :

Berry Bagel Puffs : Recipes : Cooking Channel