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Berry bagel (yoghurt pot recipe)
45 m active | 2 h 40 m total
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
  • 1 tbsp lemon juice
  • 1 cup icing sugar (approx. 100 g)
  • baking paper, Baking tray, Bowl, Brush , Knife, Lemon squeezer, Oven mitts, Pan, Tablespoon, Yoghurt pot, small bowl, slotted spoon, Cooking spoon (wooden)
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And that's how it's done
And that's how it's done
Yeast dough
Tip the yoghurt into a small bowl, rinse out and dry the yoghurt pot, use as a measuring cup.
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.
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.
Mix the icing sugar and lemon juice to form a thick icing, spread on top of the bagels.

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