Mint-cheese bagels

Dough:

500 g flour
what kind of flour should I choose? we'll show

200 g mint syrup

200 g butter

10 g vanilla sugar

10 g baking powder

For the syrup:

200 ml water

150 g sugar

100 g mint

1 cinnamon stick

1 big lemon

Filling:

350 g cottage cheese

100 g raisins

50 g sugar

10 g vanilla sugar/1 g of vanillin

1 egg

Optional:

3 tbsp. milk

2 tbsp. poppy

1 tsp. honey

To prepare syrup, pour the sugar water, bring to boil, remove from lemon zest, squeeze the juice, wash and finely chop the mint, add the mint and zest, cinnamon and lemon juice in the syrup, boil about half an hour on low heat, let cool slightly, drain.

To make the filling, pour the raisins with boiling water for 5 minutes, put in a colander to remove all the excess, let dry, mix with cheese and other ingredients until smooth, put into the refrigerator.

To test the softened butter using a whisk, mix the vanilla sugar, and warm peppermint syrup, gradually add the flour mixed with baking powder, knead elastic dough, roll it into a ball, cover with plastic wrap, half an hour to remove the chill, then roll out thin circle about 0.5 cm thick and cut into sector as pizza.

At the edge of each sector with a wide hand to put 1 tablespoon of filling to shape the bagels.

Put the bagels on a sheet lined with parchment or greased.

Stir the honey and warm milk to coat the rolls, sprinkle them with poppy seeds.

To prepare mint-cheese bagels 20-25 minutes in a preheated 180 degree oven until Browning.