Black Currant and Marzipan Bagels
The bagel is a globally known and beloved baked good, originally from Poland. This black currant and marzipan version is a true specialty, combining the natural tartness and sweetness of black currants with the soft, almond flavor of marzipan. The combination of fruit and sweet almond creates a unique and harmonious flavor profile, making it an ideal choice for a special breakfast or an afternoon treat.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, yeast, sugar, and salt. Ensure the salt does not directly contact the yeast, as it may inhibit its activity.
2
Pour in the warm water and mix with a wooden spoon until the dough comes together. Once it's manageable, begin kneading by hand for about 10 minutes, until it becomes smooth and elastic.
3
Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Chop the marzipan into small pieces, then gently knead it into the risen dough along with the black currants. Be careful not to crush the currants, as they may saturate the dough.
5
Divide the dough into 8 equal portions and shape them into balls. Use your finger to create a hole in the center of each, and gently stretch it to form a bagel shape.
6
Bring a large pot of water to a boil, then reduce the heat to a simmer. Boil the bagels one at a time for 30 seconds on each side, then place them on a baking sheet lined with parchment paper.
7
Whisk the egg with the milk and brush the mixture over the tops of the bagels. This helps them bake to a beautiful golden brown.
8
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown.
9
Let cool, then serve fresh, drizzled with a little honey and garnished with a few extra black currants.
