Rose and Raspberry Bagels
The bagel is a globally beloved pastry, originally from Poland. This rosewater-raspberry version is uniquely soft and fragrant, combining the natural sweetness of fresh raspberries and the exotic aroma of rosewater. It's the perfect accompaniment to a cup of tea or a light breakfast, lending a romantic and elegant flavor to your meals.
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 doesn't directly contact the yeast, as it can inhibit its activity.
2
Pour in the warm water and rosewater. Mix with a wooden spoon until the dough comes together. Once it's manageable, start kneading by hand for about 10 minutes, until 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
Once the dough has risen, gently fold in the raspberries. Be careful not to crush them too much, to prevent the dough from becoming soggy.
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
In a large pot, bring water to a boil, then reduce the heat. Simmer the bagels 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 tops of the bagels. This will help 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 before serving. Drizzle with a little honey and garnish with some extra raspberries.
