Activate the yeast

• Combine the warm water, brown sugar and dried yeast in a bowl.
• Cover and let it rest.

Make the dough

• Add the vanilla extract, pumpkin spice and orange food coloring.
• Gradually mix in the flour until a soft dough forms.
• Knead until smooth and elastic.

Let the dough rise

• Cover the bowl and let the dough rise until doubled in size.

Shape the bagels

• Divide the dough into equal pieces.
• Roll each piece into a rope and join the ends to form a ring.

Boil the bagels

• Bring a large pot of water to a boil.
• Boil the bagels briefly on each side, then drain.

Egg wash and bake

• Whisk the egg with a splash of heavy cream and brush over the bagels.
• Bake at 175 °C (350 °F) until golden.

Whip the vanilla cream

• Whip the heavy cream with the butter, vanilla aroma, vanilla extract, vanilla sugar and pumpkin spice until fluffy.

Serve

• Spread or pipe the vanilla cream over the cooled bagels.