Aniseed Bagel Cookies – Bruno Albouze

By Bruno Albouze · 90 min

Ingredients

Instructions

1. In a stand mixer with the paddle, beat the eggs, sugar and salt on high for 6 minutes until light and fluffy.
2. Lower the speed, then mix in the melted butter, sour cream and lemon zest. Add the anise seeds, then the sifted baking powder and flour, mixing on low until just combined.
3. Wrap the dough in plastic and refrigerate overnight.
4. Roll the dough on a floured surface into a 2 cm thick slab. Cut into 4 equal parts, then divide each part into 10 bars.
5. Shape each bar into a 15 cm rope, join the ends into a ring, sealing the edges well, and arrange on a parchment-lined baking tray.
6. Freeze the cookies to store if wanted.
7. In a large saucepan, bring 3 L of water to a boil. Poach a few frozen cookies at a time in the simmering water until they float to the surface, about 60 seconds per batch. Move them to parchment-lined trays.
8. Preheat the fan oven to 240°C (460°F). Brush the poached cookies with beaten egg.
9. Bake for 9-10 minutes.
10. Store in a sealed container for a few days. After a day or two, warm a cookie in the microwave for 3 seconds.

Summarized from Bruno Albouze's video. Watch it for the details.

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