Tuesday, July 17, 2007

Ricotta Bagels

Flour - 300 g (might need a couple of teaspoons more)
Baking powder - 3 teaspoons
Sugar - 100 g
Ricotta - 140 g
Egg - 1, separated
Milk - 80 ml
Grape seed oil (or any other oil with no taste) - 20 ml

- Mix egg white and sugar, add ricotta, oil, milk and mix until everything is incorporated.
- Sift flour and baking powder add it to the ricotta mixture.
- Mix to get a nice soft dough, if it is too sticky, add some more flour.
- Divide the dough into 6 parts and divide each part into 3 more parts.
- Roll each part into a very long log, put three of them together and make a braid, then make bagels out of the braids.
- Mix the egg yolk with a tablespoon of milk and brush the bagels with it.
- Sprinkle some sugar on top of the bagels and bake at 200C for 20 minutes (if it's too pale after 20 minutes, then put the grill on for a couple more minutes to get some colour).

- I just realized that I put only 1 teaspoon of baking powder in my dough and the bagels turned out really good. I guess 3 teaspoons would make them a bit more puffy.
- I ended up using more flour because my dough was too sticky at the end.
- They are really good and not too fattening.

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