Yes, they do not contain eggs and I always make my bagnuts with dairy free substitutes. My family has made them with dairy butter and condensed milk with success.

Can I make bagnuts without a stand mix or bread machine?

Yes, unlike bagel and donut dough, this dough is easy to knead together and handle. Simply mix the ingredients together and knead until a smooth-ish dough forms. It does not need to pass a window-plane test. When I make it by hand, it takes about 8-10 minutes for the dough to come together.

How can I make bagnut on the same day?

Yes, increase the yeast to 1.4% instead of 0.5%. Let the dough proof until double in size and continue with the rest of the recipe.

Can I make bagnuts by using a donut cutter?

Yes. Instead of pre-shaping, roll out the dough about 1/2 inch thick and then use a donut cutter to portion out the dough. The scraps can be rested and re-rolled but they make slightly denser bagnuts due to the nature of re-rolling dough.

How does the enriched and basic version of the bagnuts compare?

The enriched bagnut is more donut-like with a softer texture (photo above with caption) and richer, slightly sweeter flavour. The basic version if more chewier and has more of a flavour of a bagel (photo above captions basic bagnut).

How can I make the bagnuts more dense or less fluffy?

If you prefer a dough with a tight crumb, twist the dough when shaping 2.5 times before sealing. Additionally, reduce the second proof time so they grow only slightly bigger.

Bagnut (Bagel Donut) - Okonomi Kitchen

Description

Learn how to make soft, chewy and crispy bagnut with this easy to follow recipe!

Ingredients

Units Scale

Version 1 (Basic dough)

2 1/2 cups (360 g) bread flour
2 tbsp (24 g) brown sugar
3/4 cup (185 ml) water
3 tbsp (45 ml) milk or more water
1 tbsp + 1 tsp (18 g) oil
1/4 tsp (1.8 g) instant dry yeast
1 1/4 tsp (6 g) salt

Version 2 (Enriched dough)

2 1/2 cup (360 g) bread flour
2 tbsp (45 g) condensed milk
slightly less than 1 cup (230 ml) milk of choice
1 tbsp + 1 tsp (20 g) butter
1/4 tsp (2 g) instant dry yeast
1 1/4 tsp (6 g ) salt

Cinnamon Sugar

1/2 cup sugar
2 tbsp cinnamon
1/4 tsp nutmeg
pinch of salt

Glaze

2 cups powdered sugar
2 1/2 – 3 tbsp water or milk
1 tbsp corn syrup
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Make the dough: Add the dough ingredients to a stand mix. Mix on low until the flour has absorbed most of the liquids. Increase the speed to medium and let it knead for 5-8 minutes or until a smooth-ish dough ball forms. The dough should not be too wet nor too dry. It shouldn’t stick to the sides of the bowl but still feel moist.
Leave overnight: Transfer the dough into a ziplock bag or in a bowl, covered. Place into the produce compartment of the refrigerator overnight (12-18 hours).
Pre-shape: Let the dough side out for 20-30 minutes or until it reaches 15 C- 17 C / 59 F – 63 F. Divide the dough into five 125 g pieces. De-gas each piece and roughly roll the dough top down. Cover and let it rest for 15-20 minutes to let the dough relax.
Shape: Roll out the pre-shaped dough into a rectangle. Roll the dough top down, pinching the edge each time you roll. For the last roll, ensure the seam is pinched securely so that it does not unravel. Roll out the right side of the log of dough seam side up and then bring the left side over to the ride an tuck the end in, pinching the two sides to seal (see photos for visual reference). If you prefer a chewier and denser texture, twist the dough 2 – 2.5 times. This will keep the dough tight (less air bubbles form).
Proof: Spray with water and keep at room temperature or a warm place until they have grown about 1.5 times in size. When poking the dough, it should spring back slowly and leave a very faint dent.
Boil: Boil for 15-45 seconds on each side. The longer the boil time the more chew the crust of the bagnut will be.
Bake: In a 200 C / 400 F pre-heated oven, bake for 14-16 minutes or until the bottom of the bagnut is golden brown (this will ensure its fully baked inside).
Fry: Heat oil to 190 C – 200 C / 375 F – 400 F. Fry on each side for about 30 seconds or until golden brown on each side.
Coat: Dip in glaze or toss in cinnamon sugar while still hot.

Prep Time: 24 hours
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: Japanese-Western