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- Berry bagel (yoghurt pot recipe)
Berry bagel (yoghurt pot recipe)
Nutrition facts per serving:
- Energy in kcal about 237
- Fat about 2g
- Carbohydrates about 48g
- Protein about 7g
This is needed
This is needed
for 10 piece
Yeast dough
- 1 cup vanilla yoghurt (approx. 180 g)
- 4 cups white flour (approx. 450 g)
- 1.25 tsp salt
- 1 parcel bourbon vanilla sugar
- 1 tbsp icing sugar
- 0.5 cup milk (1 dl)
- 1 cup mixed berries (e.g. blueberries and raspberries)
- 0.25 cube yeast (approx. 10 g)
To shape the bagels
- a little white flour
- water, boiling
Icing
- 1 tbsp lemon juice
- 1 cup icing sugar (approx. 100 g)
Tools
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- baking paper, Baking tray, Bowl, Brush , Knife, Lemon squeezer, Oven mitts, Pan, Tablespoon, Yoghurt pot, small bowl, slotted spoon, Cooking spoon (wooden)
And that's how it's done
And that's how it's done
Mix the flour, icing sugar, vanilla sugar and salt in a bowl. Crumble the yeast, mix in. Add the milk and yoghurt, mix, knead for approx. 5 mins. to form a dough. Flatten the dough a little, top with the berries, knead into the dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Yeast dough
Tip the yoghurt into a small bowl, rinse out and dry the yoghurt pot, use as a measuring cup.
To shape the bagels
Cut the dough into 10 pieces. On a lightly floured surface, shape the dough into balls. Using your hands or the lightly floured handle of a wooden spoon, make a hole in the centre of each. Allow the dough rings to form around the spoon handle until the opening measures approx. 4 cm in diameter. Place the bagels on a baking tray lined with baking paper , place the bagels 3 at a time in just-boiling water for approx. 20 secs. Remove with a slotted spoon, drain thoroughly and return to the baking paper.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.
Icing
Mix the icing sugar and lemon juice to form a thick icing, spread on top of the bagels.
