|430 g||cake flour|
|5 g||dried instant yeast|
|100 g||raspberries — fresh|
|180 ml||lamb bone broth|
|5 ml||red food colouring — optional|
|5 ml||poppy seeds|
|5 ml||sesame seeds|
|240 ml||Nutella — optional topping|
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.