Pastry rings consumed in holy days
125 g softened butter
1/2 teaspoon of oil
2 tablespoons of yogurt
1 teaspoon mahleb
3 cups + 2 tablespoons flour
1 tablespoon of vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
For the topping: 1 egg yolk, 1/4 tea glass of molasses, 1 tea glass of water, 4 tablespoons of roasted sesame seeds, 4 tablespoons of black cumin seeds.
Put butter, oil, eggs, water, salt, sugar, baking powder, vinegar and mahaleb into the kneading bowl and mix well. Next, the dough is kneaded by adding flour little by little.
When the dough is ready, walnut-sized pieces are cut off and a circle shape is formed. For the sesame bagels; The dough is first dipped in a mixture of water and molasses. Then, in a plate full of sesame seeds, both sides are covered with sesame seeds and placed on the tray.
For bagels with black cumin; They are brushed with egg yolk mixed with molasses and sprinkled with black cumin seeds.
Oil lamp bagels are baked in a preheated 180 degree oven for 20 minutes. (Since the baking time of each oven may be different, the bagels should be checked while they are baking).