Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: brazen20au on March 13, 2010, 09:24:07 am
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these were wonderful - they take just over 1.5 hours to make, but there's only about 10 minutes of work in that ;) they were chewy on the outside, soft and fluffy on the inside.
Next time i would probably lower the sugar a little - I'll try 25g and then 20g. they weren't REALLY sweet but still a little sweet for my liking. I also felt that they needed a wash or glaze of some sort too - I'll try egg perhaps (only to keep them dairy free). Original recipe came from here :)
it would be easy to put cheese on before baking if you desired, and probably not hard to make variations such as cinnamon & raisin, or blueberry (with dried & soaked berries)
Bagels (makes 8)
290g warm water
480g bakers flour
5-10g yeast (i usually add it slowly so it wavers between the 2 to get approximately a sachet worth)
25g sugar
1 tspn salt
add all ingredients into the thermomix. mix on speed 5-6 for around 10-15 seconds until it just starts to come together into a ball.
then put on closed lid, knead setting for 2 minutes
place in an large oiled bowl, cover with cling wrap and leave to rise for an hour.
heat oven to 240'c (or 200' in my stupid oven lol)
divide in half (i found it easiest to use my hands and twist it into pieces), then half again and half again. roll each of the 8 pieces into a ball, then use your thumb/s to create a hole in the middle. i also did a bit of a twist in the doug, sort of pulling the inside towards the outside in a few places. place on a greased tray (i also lined with baking paper), cover with a damp tea towel and leave for 15 minutes.
in the meantime bring a large pot of water to the boil. add in bagels one at a time. cook 30 seconds per side - i generally added a second straight after turning the first and it was fine having 2 in at a time. drain (mine stuck to paper towel, so put them on a strainer over the original bowl used for the dough) then place back on the tray.
bake for 15 minutes.
let cool slightly and then go for it!!!!!!!!!!
originally posted by karen at http://brazen20au.blogspot.com/2010/03/bagels-easy-and-delicious-tmx.html
(http://farm5.static.flickr.com/4051/4428246763_c1edfc7e8e.jpg)
(http://farm5.static.flickr.com/4072/4429011026_6f3cdb3c8d.jpg)
(http://farm5.static.flickr.com/4026/4428245661_243a472876.jpg)
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Wow, they look awesome!!
I love bagels with cream cheese and jam:)
Will def give these a go soon, thanks Brazen.
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Thanks Brazen. I've never had a bagel before, might have to try these though.
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Brilliant. I lurve Bagels.
Gretchen
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Great work brazen - love that you actually boil them first :-* :-* :-*
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Great work brazen - love that you actually boil them first :-* :-* :-*
Yes - a lot of people don't and yet still call them bagels!
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Thanks brazen, quite an interesting recipe. (lucky your receipt didn't catch on fire - see photo)
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Great work brazen - love that you actually boil them first :-* :-* :-*
If they ain't boiled then they ain't bagels.
After seeing them I had to make them. I had just made butter so used half buttermilk and half water, reduced to sugar to 18 gms and made mini (30 gms each) for a morning tea. Tomorrow I will add the gravlox, cream cheese and capers. I boiled 12 at a time and for 1 minute or so each side before just slapping them on the tray and into the oven for about 10 minutes. Delish.
Next time I will add dried cranberries.
Gretch
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Good work Gerty - yum gravlax and bagels with cream cheese or sour cream - I'll be round.
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They are so good thermomixer and so easy. Thanks Brazen. Yup I think I may go with the sour cream. Think I have some fake cavier in the fridge as well.
Gretch
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I've never had true bagels. I must try these.
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Hi Gretchen, you've been a little quiet of late so it's nice to hear from you again. Love your bagels. Tell me, what is gravlax?
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Hi Gretchen, you've been a little quiet of late so it's nice to hear from you again. Love your bagels. Tell me, what is gravlax?
Them bagels is good. Gravlax is liked smoked salmon sort of instead of smoking it,is "cured " with salt and dill. Used to make it a lot in Sydney where I did a lot of entertaining. I have never found true gravlax up here but you can probably get it in Adelaide.
I have a great chef friend in Tassie who makes Gravlax to die for.
Been having new "puter" probs and dealing with DH and his computer "issues". Very frustrating. I have taken to the Sav Blanc.
Have a lovely Easter .
Gertankledeepinwater
Gertankle
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yummo, they look great gert!
creampuff, the receipt wasn't as close as it looks ;)
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Gretchen don't drown, you should be ok if it's only ankle deep.
Karen I made these and we really like them. I'm not sure what they should be like as I've never tasted them. They are sort of chewy on the outside. I reduced the sugar to 10g and sprayed them with oil before I baked them. Will post some photos. I found making them rather fascinating.
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Good aren't they? I didn't spray mine at all but they still were shiny and looked a treat anyway. When I make them next I will add some cranberries and a bit more sugar to half the mix having reduced it also Cookie. Good fun wasn't it?
Gretch
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Here's my belated photo.
(http://i255.photobucket.com/albums/hh142/birdsam/P1000790.jpg)
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They look great Cookie 1.
It is still raining and the Jack Russell got bogged while having a .....well....bog for want of a better word.LOL! :D :D
Gretch
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ROFL. Is that what they should look like Gretchen? I have never even seen true bagels.
Poor dog.
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Yup you did good. You can buy frozen Sara Lee bagels at the supermarkets . Coles have fresh often. If you want to have a real " you beaut" bagel then you have to go to the Carnegie Deli in New York City. Now that is an experience.
How about we organise Mr and Mrs T to take us on a gastronomic tour of the world in search of say , real kedgeree, real bagles , real eels blood sausage etc. Maybe it would be a gourmand tour rather than a gourmet tour. :D :D :D
Gert
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I found the following website with lots of suggested toppings and fillings for bagels - like the idea of the Blueberry one.
http://www.croissantking.com.au/bagel_topping.htm (http://www.croissantking.com.au/bagel_topping.htm)
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Good one Judy.
Gretch
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mmmm these look beautiful . am just about to have a go at making them!
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Have fun em and let us know how you go.
Gretchen
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just made them, they are sooo nice, a big hit here. and easy to make to, will definantly be doing these again
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Goodonya em. Wasn't it fun to to boil them. Not a precious as bread I think.
Gretch
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:) photos look great, i will make some too.
Robyn
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It was awesome boiling them Gretchen. It felt so different.
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Good work cookie1 - did you glaze them before putting in the oven with some egg? Helps make them shinier.
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I only sprayed them with oil. Will try egg next time. I like the idea of blueberry ones although DD wants to try the smoked salmon and cream cheese.
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I've never eaten a bagel either and am really interested in trying one! I adore smoked salmon and cream cheese on toast, so no doubt will love these!
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bagels are yum, though different to 'normal' bread - they are kind of chewy
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How funny - DH and I were just talking about making bagels the other day. He was asking me why I'd never made any, and I was explaining that I felt intimidated by the boiling bit. But your recipe sounds very do-able, so I'll give it a go sometime soon (I hope). I particularly love raisin and cinnamon bagels, yum. I limit how much I have, 'cos it's always wheat. But this way I could have them made with spelt, so that I could eat to my heart's content.
Does anyone have any idea how I'd go about adapting the recipe to be cinnamon and raisin?
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i'd put the cinnamon in at the start and the raisins in toward the end, just long enough to mix through.
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Just go for it CarolynW. These are brilliant. Maybe make smaller ones like i did in the picture. that way you have portion cntrol!
Gretchen
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Mine were chewy so it sounds like they were correct. I'm up to make some more this weekend for lunch. DH is making another of his famous pea and ham soups. I may split the bagel mix and make some sweet.
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Sounds good cookie1 - is that pea and ham in the TMX ? Didn't think so, oh well never mind.
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I made these this morning and absolutely love them. Great fun to make too - thanks Karen, great posting.
Cooler mornings here now so I left my dough in the TM bowl for the hour and also added my mandatory 2 tspns bread improver don't know if it helps but everything I use it in is a success so I am not going to leave it out of anything ;D ;D Glazed with egg as Karen suggested and took a lovely photo which will probably not make it's way onto the forum from the camera :P :P
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Good on you Judy. I am making ciabatta and then on to the bagels. I am going to split the dough and make half with Cinnamon and craisens and am just debating with myself as to soaking the craisens first? Wish I had some real fesh cranberries.
Gretch
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Soak them in some alcohol and then drink the liquor that doesn't get absorbed by the fruit.
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And that my dear thermomixer is exactly what I did. I soaked them in Vodka the added the run off to my O J. Great Minds.
Gretch
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hic ;) ;) ;) ;)
;) ;) ;) ;) hic
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i think this one will have to go onto russell's new cookbook ;)
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This recipe was my husband's first foray into TMX land - and he nailed it. Which shows two things:
1. TMX is so user friendly;
2. This is a great and easy recipe!
These bagels were DELIC!!!
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Congrats to Mr VYY for his first effort - and not something simple like soup. Way to go !!!
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who needs New York when you have a TMX? Fresh bagels with home made cream cheese.
(http://thermomixdiary.files.wordpress.com/2010/05/p_1600_1200_74a30942-e9e4-45d5-bf02-064e1cd39923.jpeg)
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Oh boy - a bagel and pretzel stand !!! :-* :-* :-*
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now all I need is the New York City!
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I still haven't made these yet. I've never eaten a bagel, so really have nothing to go by! I do love smoked salmon with cream cheese and dill on toast, so I will probably like these with the same filling.
My list of 'must make' is getting sooo long!! :D
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do it MJ. I have tasted other bagels before and these are better. They have a slightly chewy texture.
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I think we need New Yorkers here with some of their readies to buy your wares. As Frankie used to say "Start spreadin' the news...."
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I am an American living in Australia, and am always craving bagels...was LOVING this recipe.
I have been struggling to convert recipes using wholemeal flour. For this, I did 1/2 whole meal and 1/2 plain white flour and they turned out great - not too heavy as wholemeal sometimes is. The whole family loved them!! I about doubled the initial rising time to about 2 hours (the wholemeal flour takes longer to rise). Then did everything else the same. I put a few teaspoons of cinnamon in the mixture as well and that was a great extra flavour as smell as well. Also I put an egg wash over them about 3 minutes after boiling them and for half sprinkled a little cinnamon sugar mixture - they really were excellent. Will be making them again for sure. However, next time I am going to let them rise over night so I can have them for brekky instead of lunch!
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I want some now!
How long would these stay fresh for?
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They freeze well rubyslippers.
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Great, thanks Judy!
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THESE WERE AMAZING!
So impressive.
the only amendment was that we used one whole egg after the boiling and sprinkled with poppyseeds and half with truffle salt
Spectacular.
THe reason to use the whole egg rather than just egg white is something about the protein which adds the shiney quality or something.
Thanks for my super easy impressive Monday lunch
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Meggy and Versaceyoyo they look awesome. I can't believe I've missed this thread. I too have never tasted a bagel so wouldn't have anything to compare to, but I will be giving these a go in the next few days for sure. :)
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THESE WERE AMAZING!
So impressive.
the only amendment was that we used one whole egg after the boiling and sprinkled with poppyseeds and half with truffle salt
Spectacular.
THe reason to use the whole egg rather than just egg white is something about the protein which adds the shiney quality or something.
Thanks for my super easy impressive Monday lunch
Not to sure about the egg being "Kosher" on a bagel but they look awesome. Mine are always shiny. Don't know why.
Gretch
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They look wonderful Gretchen, the mixture sure makes a lot but I'm sure they would freeze just fine. Can't wait to try these. :D
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Yes it makes a lot of these mini bagels. maybe 3 bites big! Yup freezing them is the way to go but it iis a lot of fun making them. I think kids would love to make them with a bit of supervision. The varieties would be endless.
Gretch
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Thanks Gretch for confirming that they freeze well. :)
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Ohh, so excited to find these, have been craving them since coming home from NY. The NY who served them to us called the fish lox, to me it just seamed like smoked salmon, not like the gravlax I have had in restaurants. They added white onion slices to the cream cheese, yum! Ohh the memories.... Can't wait to try the recipe
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Ohh, so excited to find these, have been craving them since coming home from NY. The NY who served them to us called the fish lox, to me it just seamed like smoked salmon, not like the gravlax I have had in restaurants. They added white onion slices to the cream cheese, yum! Ohh the memories.... Can't wait to try the recipe
Lox is smoked salmon. Gravlax is made with a salting process of salmon which is also sometimes cold smoked often served with buckwheat blini.
Smoked salmon, cream cheese, white onion and capers on a fresh bagel from Carnegie Delicatessen in NYC Heaven.
Gretchen
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chicken & salad bagel for lunch today :P was mouthwatering, and easy to make. thanks brazen ;D
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That photo is awesome. I'm inspired to make some more.
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I've never made or eaten Bagels but once again CP63's photo had inspired me. Hopefully will get time tomorrow
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I made these today and I'm very happy with my first attempt. I've found that I obviously need to make the hole bigger as mine practically closed up, but being the first time I was unsure how big to make it. :D
Also never having eaten one before I have nothing to compare to but I loved these. I had one with no butter, but with a slice of caprese salami and provolone cheese with a couple of halved green olives. OH YUM!
I enjoyed the whole process and can't wait to make some more especially if they freeze well. :)
Thanks Brazen for a great recipe. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/IMG_4836.jpg)
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They look good though JulieO and next time I'm sure you will have them perfected. It is a little strange making your first batch and not being sure what you are doing but, as we would all agree, they are well worth the effort.
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They look lovely Julie. I had meant to make some today but DD and I bought a Sony e book reader between us and of course we have been playing with that. DH's comment was 'what about all the books you have in there (cupboards) that you haven't read?' :-))
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Thanks Judy & Cookie. I think I like them better than normal rolls too. ;D
Cookie, typical man to think like that. :D, I'm sure you're going to love your e-reader. :D
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They look so perfect Julie....YUM.....I haven't tried making these yet, but I will get there ;)
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Lovely looking bagels JulieO, I'm with Maddy, I will eventually get to making these. ;D
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Yummy, going to give these a try tomorrow, last Sunday I made focaccia and was a great hit so looking foward to this one. Thanks for the inspiration.
I am becoming a little unsocial just want to stay home and play with my TM.
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I think we have all been there and done that BB so it is perfectly normal.
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Bagels love cream cheese with savoury and cream cheese with sweet. Go the bagel!!!!!!!!!!!!!!!!!
Gert :P :P
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Woo, I had to have another go at making these today and played around with hole size. :-)) I think I've got it sussed now. Forgot to mention yesterday that I only used 10g sugar and found it to be plenty. :D
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voila! perfect JO :D i'm liking them more than ordinary rolls too
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2 lots of bagels in 2 days - just shows how much you liked them Julie. Perfect weather here now for a light lunch with a filled bagel.
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Thankyou CP, Maddy, Cornish and BB ;D I've put some in the freezer so I'm set now. :D
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WOW JulieO - the grandchildren are going to LOVE you. They look fantastic. I remember having a great bagel near the Hilton in Adelaide many years ago. You could compete.
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I make these bagels ALL the time, and the one thing that had me stumped was Gretch's earlier comment & photo that hers turn out shiny. Because I usually grab a lump of dough and poke a hole in it and twist a bit, they come out a bit lumpy. So what I did today was divide up into 7 portions, and then roll out to a nice sized "snake" (childhood term with playdoh), and then join up at the ends and press the dough together nicely. Cook as per usual. I am much happier with the result as they are a lot smoother. Next time I cook, I may add abit of sugar also to the boiling water as I saw that in one recipe and see if that could also make any difference.
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Photo please CP.
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I will take a pic next time cookie. I had to put these into the freezer (as in hiding) asap because my mob just hoe into them and they are a little more time consuming than a normal roll (not to mention sweaty work on a hot day) that time is of the essence.
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I made my first batch of bagels today. was intending them to be plain, however I got distracted by a passing child and added 50g of sugar. So changed them to cinnamon instead. sprinkled some cinnamon in the dough and then put cinnamon sugar on the top before baking. Turned out very nice!
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Has anyone tried making these and leaving overnight? Could you/ would you leave the dough to prove overnight, or boil them and leave them before baking?
Cheers
Deb
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Deb, have a look at this site (http://www.thefreshloaf.com/recipes/bagels) where they prove them and refrigerate overnight before the boiling process.
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JD to the rescue again 8) - thank you! Will shape them up now and hit the sack.
Brunch guests in the morning, and have to make a couple of things already - let's hope my 3 daughters need minimum intervention. dh and ds will be at soccer.
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I made these a couple of weeks ago - I'm afraid the end product was not one to be boasted over - they looked rather like blobs of a partially thawed snowman with a wee hole in the centre!!! Will maybe try again one day when I recover from the humiliation.
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thats no good Cuilidh. did the dough rise in the first hour? if so, after you shaped them did the uncooked ones rise abit as you were cooking the bagels, and then puff out a bit during the boiling, and then there should be a little expansion in the oven? (we're not talking about heaps and heaps each time, but it will be noticeable). I usually make 7 bagels out of the dough.
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well came back to them this am, having shaped them, put them on the silpat covered in a damp tea towel and a couple of plastic bags. but they had stck to the silicon mat and a bit to each other. so reformed them, left for 15 mins, then boiled and baked. think it would be better to leave unformed dough balls overnight, or possibly boiled, part baked (like the glicks bake at home ones you can get)
the end result was pretty good, and we get glicks bagels a couple oftimes a week.
culidh, think they have to be made with a v big hole, my firt couple did look a bit bloated. made about15-18 mini sized, and baked for 11-12 mins
cheers
deb
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Made these and thought I would have to freeze some to make sure they all got eaten. Didn't even last the day. So easy and yum. Just make sure you make the holes big enough (they tend to look like more hole than dough) as they close in heaps during the rise and cooking.
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Thanks for your ideas and suggestions everyone, I'll give them a go again (sometime in the future!) and see if I can improve on my first effort!
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I made these today. So easy indeed! It was fantastically easy, and delicious.
I actually made them without the holes.... i've always been annoyed with having toppings dropping through the holes!
Soft chewy, with a bite, and they crisp up in the toaster! 6 are sitting in the freezer....and hopefully they'll freeze well!
Phil.
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I have looked at this recipe lots of times but have yet to make them. I must give them a go. Thanks for the review peleep.
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That's not a bad idea Peleep - a holeless bagel ;D
Have a go Mandi, they are really lovely - just a little bit more effort to make them that's all. They'd be gone in a flash with your mob ;)
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Yes I would say they would Judy. Nothing lasts long in this house. Except for the failure recipes. But even then there seems to be someone who will eat it anyway. I need to get a little more adventurous with my cooking and try some more recipes. My folder of recipes to try is bulging.
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have only had our TMX a few short weeks so still learning! This is a fabulous recipe! Many thanks. I've made 5 batches of them in just this last week. Forgot the boiling step in one batch and lost the holes but ended up with some great bread rolls to go with some great cumquat/cointreau jam brought over by some friends! (They were blown away by the speed of the TMX and went home with a batch of dough ready to boil and bake for themselves :D!) Next step for us is to try adding things like cinnamon, blueberries, dried cranberries (or I have a bag of whole fresh cranberries in the freezer - ) - and various toppings.
So quick! so easy! :)
Goldfish
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I made these today and I don't think they'll last the day. Husband asked if they were easy enough to make at night during the week (as I normally do our breadmaking on the weekend). I think we have a keeper here. I kept the full amount of sugar and added honey to the water for boiling because I like my bagels a bit sweeter. Then I washed them with milk. To form them, I rolled out thick snakes, gave the snake a twist and then joined the ends together and I thought they looked perfect.
(http://25.media.tumblr.com/tumblr_lss4m9DOFf1r32ddao1_500.jpg)
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Welcome to the forum goldfish.
The bagels are amazing aren't they?
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Great photo Ilaeria - could go one right now ;)
Goldfish, welcome to the forum with your first posting. Why not pop over here (http://www.forumthermomix.com/index.php?board=33.0) and introduce yourself formally.
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I had bagels once and i really did not like them. Maybe i should try homemade ones
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Made these today for the first time and they were superb. Mine came out quite nicely brown as I cooked them at 240c FF, will upload some pics later once Photostream (iCloud) cooperates and copies the pics to my Mac :)
Anyway of the 6 (two where extra large), only 1.5 remained. Will toast one for breakfast tomorrow I think :) Thank you for this easy to follow, and tasty recipe.
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Came across a packet of sea salt, lime and chilli flakes recently - just love it, although a little more chilli would be good! Used this as the salt ingredient - wow! So lovely when that occasional chilli hit comes through - not intensely hot, just a warm glow - and it's a bit of surprise if you don't know it's been added during the making . . . ;) Will look for other herb/spice mixtures to try . . .
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Made this twice, all with very good feedback. The second time around made a mini size to feed the crowd, gone in no time. Great for lunchbox too!
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I love bagels and yes denzelmum this is an easy recipe. Great for the freezer too.
Gert
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Have always wanted to make these, so today is the today!
Have added cinnamon and cranberries and just waiting fo them to prove! Wish me luck! Hope they turn out as beautiful as all of yours!
;)
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Good luck 😃
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Delicious, its the lovely chew to them, but still light. I'm a nice Jewish girl from London, hahaha and my father used to take me down Petticoat Lane on Sunday mornings to buy and stuff my face with bagels. Dad, you would be soooooo proud of me! They really are lush! ;)
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Good to hear bron.. Might g around to making then myself 😊
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Bron I come from NY and believe me those bagels rate . Yes your dad would be proud of mastering these. Boiled then baked. The only way .
Gert
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Made these for the first time today and think they are delicious! Although mine were stuck to the baking paper even when it was greased. Any suggestions to what I should do next time?
(http://i1262.photobucket.com/albums/ii617/Mavvie_c/IMG_20120623_121545.jpg)
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Did you use baking paper?
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Hi cookies
Sure did but I did oil the paper too .. Maybe I shouldn't have :/
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Hi cookies
Sure did but I did oil the paper too .. Maybe I shouldn't have :/
I would say that would be the problem. Maybe next time don't grease or use a silicone mat. I have never had mine stick to anything but my butt. LOL!
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Lol will try that next time. I haven't had much luck with baking. Everything sticks to the paper Hehe
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Mine goes to the hips too Gert.
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Mavvie, nothing sticks to my baking paper. I don't grease it though so maybe that's why.
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It's been a while since I've had a go at making these . . . should do some more - these do freeze well I found. :)
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These sound great, thanks for the bump gf and I noticed after reading every page that you made your very first post in this thread :)
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Made these today with dates and cinnamon mixed into the dough, and raw sugar sprinkled on top. Delicious! Need to order some freeze dried blueberries to make a blueberry flavour.
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Thanks for the review and the bump. I haven't made these for ages and they are so yummy.
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I quite often think of this recipe but just never get around to it either. Love them though.
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Loving the reviews and photos on this, another good recipe to try, thanks for the bump!
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I was shopping the other day and thinking of bagels and there are none to be found in Cairns. Not at Coles nor Woolies. I even asked the managers. If I want a bagel I guess I am going to have to make them.
Gert
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Looks like it Gert. Happy bagel....ing.
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Go for it Gert ;)
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Thanks for bumping this - I made bagels for the first time today. I've never really liked them much as the ones I've had before have been really dense. These were soft and fluffy, but still had that chewy texture I associate with bagels. DS was really impressed and ate two. They were really easy to make, although I should have made some of the holes a little bigger.
(http://uploads.tapatalk-cdn.com/20160706/10d3fd903d90eed13eaf959f854ad054.jpg)
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It's not easy making the holes Sue but your bagels look plump and delicious.
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They look so good Sue.Seeing your gorgeous photo would want everyone to make them 8)
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The bagels look delicious ES. These are something I have never made so must give them a try one day.
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What is the 'shelf life' of the bagels ... assuming you don't eat them first, of course?
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I have 3 left from last night, and the outsides seem quite hard, but they're still soft on the inside. I'm going to toast the remaining ones. I thi k they're best eaten on the day they are made.
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I have frozen them successfully.
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So have I cookie.
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Thanks everyone.
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Your bagels look perfect ES. I was trying to avoid this recipe but now just must try them too!
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Absolutely! You won't regret it :)
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Made these yesterday and as per the previous comments, these are really easy to make and taste really nice.
They looked quite professional but I was too lazy to take a photo :)
Probably next time as I will surely be making these again and my little fussy darling seemed to like it ;)
I reduced the sugar to 15g reading all comments and put an egg wash and sesame seeds on top before popping into the oven..
I was too sceptical about immersing in boiling water, but it was just soo easy and they hold shape!
Thank you Brazen for sharing this recipe!