Apricot Bagels
Apricot bagels from Spoonsparrow: sweet yeast dough with dried fruit and orange juice baked to perfection. Delicious for breakfast!
Ingredients
- 500 g spelt flour (Type 630)
- 1.5 packets dry yeast
- 3 tsp whole cane sugar
- 2 oranges
- 100 g Dried Apricots
- 30 g Butter
- 1 tsp salt
- 5 g baking soda
- 1 Egg white
- 1 tbsp amaranth pops
Instructions
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1.
Mix flour, yeast and 2 teaspoons of sugar in a bowl.
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2.
Cut the oranges in half and juice them. Measure out 200 ml of juice and warm it with 200 ml water in a pot until lukewarm.
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3.
Dice the apricots into small cubes.
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4.
Add the orange juice-water mixture, apricots, 10 g butter and salt to the flour. Knead everything into a smooth dough using the paddle attachment of a hand mixer.
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5.
Cover and let rise in a warm place for about 30 minutes.
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6.
Melt the remaining butter.
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7.
Grease a baking sheet with half of the melted butter.
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8.
Shape the dough into 12 equal balls, spread them on the sheet and brush with the remaining butter. Cover and let rise again for another 30 minutes.
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9.
Press a hole in the center of each dough ball with your index finger to form round bagel rings.
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10.
Dissolve the remaining sugar and baking soda in 1 liter of water and bring to a boil. Boil the bagel rings for about 1 minute in the hot, but not boiling, water.
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11.
Remove them with a slotted spoon, drain and place on a parchment-lined baking sheet.
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12.
Separate the egg: beat the egg white with 1 tsp water and brush the bagels (reserve the yolk for another use). Sprinkle amaranth over them. Fill a heatproof dish with hot water and place it at the bottom of the oven. Bake the bagels in a preheated oven at 225 °C (convection 200 °C, gas: level 3–4) for about 20 minutes until golden brown.
