Lagrange Premium Gaufres Mode D'emploi page 71

Cautiously spoon the dough mixture into the doughnut shells,
taking care not to get any dough in the center of the doughnut
mold to preserve the central hole. Turn over the unit halfway
through baking.
In a bowl, vigorously mix the powdered sugar and egg white. Add a
few drops of lemon juice (according to the desired texture), and a
few drops of food coloring (optional).
Dip the doughnuts into the glaze, then sprinkle with colored strands
or sugar pearls and let set at room temperature.
Tips and tricks: Serve the cooled doughnuts at snack time.
DONUTS WITH BLUEBERRIES
(For about mini-donuts)
20
260 g of flour – 1 bag of baking powder – ½ teaspoon of bicarbonate
of soda – 120 g of brown sugar – 1 bag of vanilla sugar – 2 eggs
– 1 plain yogurt – 25 cl of milk – 5 tablespoon of oil – 1 pinch of
salt – 200 g of blueberries.
Mix the flour, the baking powder, and the bicarbonate of soda.
Add the sugar and the vanilla sugar, then the eggs. Put in the
yogurt and milk. Add the oil and salt. Delicately mix the blueber-
ries into your preparation in order to homogeneously distribute
the fruits. Fill the plates meticulously using a spoon, being care-
ful not to put dough in the center of the donuts in order to keep
the central hole. After a few seconds turn over the unit, let cook,
then turn over again to return to the initial position. If you want
to, sprinkle the donuts with icing sugar once they are cooked.
BAGELS WITH SMOKED SALMON
(For about mini-bagels)
20
For the bagels; 380 g of flour – 60 ml of water – 2 bags of baker's
yeast – 2 tablespoons of sugar – 2 eggs – 2 teaspoons of salt – 5 cl
of oil – Seeds (according to taste: poppy, sesame, linseed, chia, etc).
For the filling, sliced smoked salmon – Philadelphia or Saint Moret
type cheese – chives – dill – ½ red onion – pepper (optional)
Mix the water, yeast and sugar separately, then combine this mixture
with the flour. Then add the eggs, salt and oil to the preparation.
Knead to obtain a ball and then put it into an oiled bowl. Cover to
allow it to rise until it has doubled in volume (about 1 hour).
Divide the dough in order to make rolls and connect them to form
the mini-bagels. Let them sit for about 10 minutes. Boil a large pot
of water and put in the bagels for about 2 minutes, turning them
regularly in the pot. Drain them and sprinkle them with your choice
of seeds. Cook them in the preheated unit. Let them cool down and
then cut them in the thickness. Spread the interior with cheese,
possibly adding pepper. Chop the chives and put on the previously
washed sprigs of dill. Top with some thinly sliced onion. Add thin
slices of smoked salmon and close with the other half of your bagel.
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