Raisin bagels with peppermint icing

1. Stage

Squeeze the juice from the carrots and mix it with the sugar. I rubbed juicy carrots on the finest grater and squeezed through gauze. You can use a juicer

2. Stage

Add orange zest, water, oil, salt, yeast, egg yolk and half the flour.

3. Stage

The dough should be quite sticky. Cover the bowl with a lid or cling film and put it in a warm place to rise (for 1-2 hours)

4. Stage

Pour the remaining flour on the table, lay out the sticky dough and incorporate the remaining flour. Flour may take a little more or less - it all depends on its quality and moisture. Cover the dough again with clingfilm and leave for another 1 hour

5. Stage

On a lightly floured table, rim the dough and roll it into a circle. Cut it into segments. On each segment put raisins (which should be washed and soaked in water for 1 hour). Wrap each segment in a bagel

6. Stage

Pull out the ends of the bagel a little, fold it like a thread and wrap it slightly inside. This amount of dough made 8 bagels that were a little bigger than a woman's palm. If you want smaller bagels, divide the dough in two and make 16 small bagels

7. Stage

Place the bagels on a baking tray. Allow to proof for 20 minutes and then bake until brown. I baked at 180 degrees for about 20 minutes. Refer to your oven

8. Stage

Remove the finished bagels from the baking tray, cover with a towel and cool to room temperature

9. Stage

In the meantime, make a peppermint protein glaze. In order to extract the juice from the mint leaves, chop the leaves with a blender or grind them in a mortar. And then squeeze the juice through gauze folded in four

10. Stage

For the glaze, use a whisk to mix the egg white and powdered sugar and add the freshly squeezed juice of the mint leaves. The frosting will take on a gorgeous pale mint color and a delightful mint flavor!

11. Stage

Transfer the glaze to a pastry cutter and apply to the cooled bagels

12. Stage

You can decorate the top with sprinkles or mint leaves and berries