How To make Apricot Bagel
1 1/8 cups water
2 teaspoons orange extract
optional
1 tablespoon olive oil
2 tablespoons malt powder :
or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten optional
2 teaspoons yeast
3/4 cup dried apricots :
diced
Place ingredients in the bread machine in the order listed. Use the dough setting. Add the apricots 5 minutes before the end of the kneading phase or work into the dough before shaping. If you don't have a dough setting stop the machine after the rises. Prepare the baking sheets or use nonstick sheets. Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18. Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again. I put them in the oven to provide a draft free location. This rise can be anywhere from 20 minutes to 4 hours depending on what else is going on in your life. Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling. Preheat the oven to 400. Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a time so they don't crowd. Simmer each side for a minute and return to the baking sheet. Add glazes or toppings as desired. Bake just below the middle of a preheated 400 degree oven. The book calls for 20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for the second. These are best eaten while they are still warm. They can be frozen - you may want to slice them first so you can defost them in the toaster.
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Apricot Bagel - Kitchen Cat
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★ Kitchen Cat ★ Apricot Bagel Recipe.
A recipe from the KC Bread collection.
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✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 tb : Wheat Gluten; Optional
1 tb : Olive Oil
2 tb : Malt Powder; or Honey /
1 1/8 c : Water
1 ts : Salt
2 ts : Yeast
3/4 c : Dried Apricots; Diced
3 1/3 c : Bread Flour
2 ts : Orange Extract; Optional
Vegan Breakfast Idea | Wholewheat Bagel with Vegan Cream Cheese, Fig Spread, Blueberries & Rosemary
Super delicious bagel menu, very simple and quick to prepare.
Steps:
• Toast wholewheat bagel
• Slather vegan cream cheese over toasted wholewheat bagel
• Spread fig spread over the bagel
• Top with organic blueberries
• Sprinkle rosemary (optional)
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Welcome everyone to my channel JanniCookery
•Janni’s healthy and vegan food diary•
I was born in Bangkok, Thailand and now based in The Woodlands TX, USA.
My culinary passion (especially healthy food recipes) has started when I wanted to cook healthy food for my mother diagnosed cancer back in 2011. I always explore healthy and organic ingredients for my cookings as well as experiment both Thai and International dishes as aiming for my mother’s joy of having flavorsome and nutritious food during the treatments. And since then, I continue being passionate about cookings along with healthy and Michelin Stars foodie around the world.
My journey to Vegan has recently begun early 2020 after my second 10-day Vipassana meditation retreat (by S.N. Goenka). I felt my body reducing inflammation and getting healthier after consuming Vegan (only food provided at the center). Following the study of numerous Veganism researches, my stronger awareness of saving animals and planet has been raised. I not only aim to set my footprint on the Vegan (Plant Based in the beginning), but keen to inspire the world to take gradual steps to Plant Based for greater results of reducing the environmental impact on Earth and achieving the optimal nutrition for human health.
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
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The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
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Amazing Apricot & Walnut Poppy Seed Rolls Recipe | Super Soft & Fluffy!
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These fluffy sweet bread rolls are a real treat! Inspired by Ukrainian ‘roulette with poppy seeds’, these apricot and walnut poppy seed rolls will be an instant favorite! They’re made with a soft and fluffy yeast dough; filled with a poppy seed, walnut, and dried apricot filling; then glazed with a simple sugar syrup. Enjoy them any time of day with a cup of coffee or tea! These rolls are simply divine!
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Contents of this video:
00:00 Introduction
00:59 Making the Dough
03:15 Making the Filling
04:24 Shaping the Rolls
07:05 Adding Egg Wash
07:34 Proofing & Baking
08:11 Simple Sugar Syrup
08:37 Finishing the Rolls
09:22 Taste Test
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French Baked Brie with Cranberries, Walnuts and Honey
A magical warm soft cheese recipe for the winter months. There’s no better holiday appetiser especially in Winter, for Christmas or thanksgiving. What could be better than warm melty cheese (not melted) over crispy croutons or crackers. With a hit of tangy fruit, sweetness of honey and saltiness of the cheese, it’s an explosion of festive flavours with each bite. It’s a good idea to let the Brie rest a few minutes before digging in so it’s not too runny.
Ensure you don’t over bake it or it will be a mess, I would suggest staying glued to the oven for a few minutes. When it starts to melt on all the edges, it’s ready.
Enjoy it this winter or anytime you like as I can eat this all year round.
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