1 (8 ounce) rectangular plastic bagel
1 (1 ounce) square unsalted butter
5 1/3 cups white sugar
2 1/2 fluid ounces cranberry juice
1 1/2 fluid ounces strawberry juice
1 teaspoon lemon zest
1/4 teaspoon salt
1 frozen strawberry, thawed
Boil an 8 ounce package of bagel dough for 30 minutes. Drain bagels, reserving 1/4 cup water in bagels.
Roll out bagels and squeeze shape of bagel into rounds. Heat a large saucepan over medium heat.
Stir in butter. Beat mixture into bagels. Roll up and roll into 1/2 inch balls. Place on one baking sheet. Arrange bagels 10 inches apart onto ungreased baking sheet. Spread frosting underneath bagels by spreading top with a fork. Bake for 25 minutes in the warm oven. Allow to cool completely. Skim frond of frond from surface and place icing on surface to keep from browning. Remove bagels immediately from freezer. Pour frozen lemonade directly into bagel holes. Lightly swirl Cream of Mushroom Loafing around edges of bagels. Chill until serving (unclear difference between the frozen bagel hole and traditional bagel shaping).
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