Rosé d'Anjou "Les Jardins de la Reine"

• 500 g flour
• 25 g fresh yeast
• 250 ml milk
• 50 ml vegetable oil
• 50 g caster sugar
• 10 g salt
• 50 g poppy seeds
• 1 beaten egg
• 6-9 slices of smoked salmon
• 400 g cream cheese such as Philadelphia
• 1 jar of sweet pickled gherkins

Preparation: 30 mins
Resting time: 50 mins
Cooking time: 20 mins 
For 6 people ( 12 to 18 bagels)

Make the bagels: dissolve the yeast in the warm milk in a bowl and leave to stand for 10 minutes. In a large bowl, mix the flour with the salt and sugar. Add the dissolved yeast and the oil. Mix thoroughly with a spatula to obtain a smooth dough. Shape small balls of about 30 g and
place them on a baking sheet covered with parchment paper. Leave to rise for 20 mi- nutes at room temperature. Make a small hole in the centre of each bagel with your finger and let rise for another 20 mi- nutes.
Preheat the oven to 170°C (340°F) (gas mark 3). Bring a large saucepan of water to the boil. Drop the bagels into the boiling water and remove with a skimmer after one minute. Drain and place them in an oven-proof
dish. Brush with the beaten egg and then sprinkle with the poppy seeds. Bake in the oven for 20 minutes. Leave to cool. Slice the mini-bagels in half horizontally. Spread cream cheese on the bottom half and then add
1/2 slice of smoked salmon and some slices of gherkin. Replace the top half and serve immediately.