Blueberry bagels

Heat milk until just warm. Combine yeast, half the caster sugar, the warm water and milk, and blueberries in a large bowl; whisk until yeast dissolves. Cover; stand in a warm place for about 10 minutes or until the mixture is frothy.

Stir sifted flour, cinnamon and remaining caster sugar into the yeast mixture; mix to a firm dough. Knead dough on a floured surface about 10 minutes or until dough is smooth and elastic. Place dough in a large oiled bowl; cover, stand in a warm place about 1 hour or until dough has doubled in size.

Grease two oven trays. Turn dough onto a floured surface, knead until smooth. Divide dough into 12 pieces. Shape each piece into a ball. Press a floured finger through the centre of each ball to make a hole; rotate ball with finger until the hole is a third of the size of the bagel. Place bagels about 3cm (1¼-inches) apart on trays. Cover; stand in a warm place about 15 minutes or until risen.

Preheat oven to 200°C/400°F.

Drop 3 or 4 bagels, one at a time, into a large saucepan of boiling water (don't overcrowd the pan). Turn bagels after 1 minute; boil for a further 1 minute. Remove with a slotted spoon. Return bagels to trays; brush tops with combined egg yolk and the extra water, sprinkle with demerara sugar. Bake about 20 minutes.

与此同时,打奶油芝士和筛选的糖衣日本须贺r in a small bowl with an electric mixer until mixture is smooth.

Preheat grill (broiler).

Split bagels; toast under hot grill. Top bagels with cream cheese mixture and fresh blueberries to serve.