Name: High-fibre raspberry-and-broth bagels
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 430 g cake flour; 5 ml salt; 5 g dried instant yeast; 25 g sugar; 100 g raspberries fresh; 180 ml lamb bone broth; 5 ml red food colouring optional; 1 large egg; 5 ml poppy seeds; 5 ml sesame seeds; 240 ml Nutella optional topping

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Ingredients (11)

430 g	cake flour
5 ml	salt
5 g	dried instant yeast
25 g	sugar
100 g	raspberries — fresh
180 ml	lamb bone broth
5 ml	red food colouring — optional
1	large egg
5 ml	poppy seeds
5 ml	sesame seeds
240 ml	Nutella — optional topping

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Method:

Sift the flour and salt together. Add the yeast and half of the sugar, with the fresh berries and red food colouring. Add enough broth to mix to a soft dough, knead in a stand mixer for 10 minutes until the dough is smooth and elastic.

Place in a lightly oiled bowl and leave to rise until doubled in size.

Knock down the dough on a lightly floured surface and knead until smooth, then divide in 85g pieces.

Using a bagel mould, shape the dough and allow to rise on a baking tray for 15 minutes.

Bring a pot of water to a boil, add remaining sugar and allow to dissolve. Submerge bagels in boiling water for 30 seconds, then drain on paper towel.

Place on a greased tray, brush with lightly beaten egg white and sprinkle with seeds.

Bake for 15 minutes on 220°C, then allow to cool. Serve with filling of your choice.

Supplied by Lamb and Mutton SA and supported by the Red Meat Industry of SA – Recipe by Melissa Cliff, photo by Christo Harvey.