I haven’t seen any bagelen sold in Sydney, unless in some Indonesian grocery shops, so I guess it is one of Indonesian snack (do correct me if I am mistaken). Basically, bagelen is made up sweet bread bun, halved, spread with some butter cream icing, and baked until dry and crispy. The butter icing is what really makes this snack tasty, it is sweet and slight hint of salty and most of all is buttery. Combined with the crispy sweet bun, just makes it perfect snack to accompany coffee or tea. Some people dip the bagelen to their hot coffee or tea to soften it, but I prefer it crispy (っ˘ڡ˘ς)

To be honest, I am attempting this mainly because of leftovers from this bread. Because the bread texture is not soft and even more so the next day, so hopefully it will save them by turning to bagelen. And here is the ingredient for the butter cream icing (I only made half batch for 8 sweet buns):

  • 50 grams sweetened condensed milk
  • 125 grams icing sugar
  • 250 grams margarine
  • 250 grams butter (if unsalted, add a tiny pinch of salt)

Mix all the ingredients together until well combined.

To make bagelen, halve sweet buns and lay on baking pan. Preferably leave them overnight so that they are dry. Since I am doing it kind of at last minute, I refrigerate my halved buns for about 3 hours.

Spread the butter cream icing generously to surface of each sweet buns.

Bake them on 120C for 40-60 minutes until they are crispy. Make sure to use lower temperature to avoid burning the sweet butter cream.

Once cool to room temperature, store them in airtight container to keep the crisp for longer.

Butter cream topping
That nutella filling of the buns actually added more kick to the buttery bagelen

Unfortunately, I forgot to take photos after baking. Hubby went after them too quickly! No, actually I had some as well and kept thinking I will take picture the next day when lighting is better, and never ended up doing it



2 thoughts on “Bagelen

    1. Hi Michelle, thank you so much for the nomination.. It’s gonna take me a while to do the post and get it going around 🙂 But again, thanks! xx lina

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