Apricot Bagels
Apricot Bagels - How sweet it is:
Healthy, because
Even smarter
Nutritional values
These bagels are baked from sweet dough with orange juice and dried fruit. They taste great and bring magnesium to the breakfast plate, but pleasingly little fat.
It takes a little work to bake the bagels. Therefore it is worthwhile to make a small stock and freeze them! If you feel hungry, you can simply bake the apricot bagels in the oven for a short time.
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 240 mg | (6 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 6 mg |
Ingredients
- Ingredients
- 1 lb Pastry flour
- 1 ½ pinches Dry yeast
- 3 tsps Raw cane sugar
- 2 Oranges
- 4 ozs dried Apricot
- 1 oz butter
- 1 tsp salt
- baking soda
- 1 egg
- 1 Tbsp Popped amaranth
Kitchen utensils
Preparation steps
Mix together the flour, yeast and 2 teaspoons of sugar in a mixing bowl.
Cut oranges in half and squeeze. Combine 3/4 cup each of juice and water and heat in a small pot until lukewarm.
Cut dried apricots into small dice.
Add warm orange juice mixture, apricots, 2 teaspoons of butter, and the salt to the flour. Knead with the dough hook of a mixer until smooth.
Cover and let rise in a warm place for about 30 minutes.
Melt remaining butter.
Grease a baking sheet with half of the melted butter.
Divide dough into 12 equal pieces, shape into balls, place on the baking sheet and brush with remaining butter. Cover and let rise again in a warm place for about 30 minutes.
In the center of each dough ball, press a hole with your index finger.
Combine remaining sugar and the baking soda with 1 quart of water in a large pot and bring to a boil. Cook dough portions in boiling water for no longer than 1 minute.
Remove bagels with a slotted spoon, then drain and place bagels on a parchment-lined baking sheet.
Separate egg. Lightly beat together egg white and 1 teaspoon water and brush over bagels. (Reserve egg yolk for another use.) Sprinkle bagels with amaranth. Fill an oven-proof dish with hot water and place on the bottom of the oven. Bake bagels in a preheated oven at 425°F until golden brown, about 20 minutes. Let cool completely before serving or storing.
