Jewish Bagels - cooking recipe

Ingredients

3 1/2 c. flour
1/2 Tbsp. yeast
1 c. milk
4 Tbsp. butter
2 Tbsp. sugar
1 egg, separated
1/2 tsp. salt

Preparation

Scald milk.
Add butter and sugar.
Cool to lukewarm.
Mix in yeast.
Beat in egg white and salt.
Work in flour and knead until no longer sticky, about 7 to 9 minutes.
Let rise until double. Punch down.
Shape into 12 to 15 doughnutlike pieces.
Let rise for 10 minutes (maybe a little longer).
Drop into boiling water for about 15 to 20 seconds until dough puffs.
Put on greased baking sheets.
Brush with egg yolk, diluted with 1 tablespoon water. Bake at 350\u00b0 for 20 to 25 minutes, until golden brown on top. Spread with cream cheese mixed with imitation crabmeat or shrimp, celery and onions.