Master chef
Utensils
baking paper
Baking tray
Bowl
Brush
Knife
Lemon squeezer
Oven mitts
Pan
Tablespoon
Yoghurt pot
small bowl
slotted spoon
Cooking spoon (wooden)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
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.
Icing
Mix the icing sugar and lemon juice to form a thick icing, spread on top of the bagels.
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