The main ingredient is skyr, a trendy high-protein product that has become popular in many kitchens. It's a thick, creamy yogurt known for its high protein content and low-fat content. It's made from skimmed pasteurized milk with added bacterial cultures that support gut flora.
Ingredients
450 grams of skyr
1.75 cups of all-purpose flour or half and half with oat flour
2 teaspoons of baking powder
1.5 teaspoons of salt
Preparation
Transfer the skyr into a bowl.
Sift the flour and baking powder.
Add the salt.
Mix with a spatula first, then knead by hand.
You can transfer the dough to a board lightly dusted with flour.
Divide the dough into five parts.
Preheat the oven to 170°C, fan setting.
Roll each piece and shape into a bagel.
Place on a baking sheet lined with parchment paper, with the seam facing down.
Optionally sprinkle with toppings; you can brush with a bit of egg white beforehand.
Put in the oven and bake for about 30 minutes until golden brown.
Note: Skyr vs. Greek Yogurt
Despite their similar creamy and thick textures, Greek yogurt and skyr are crafted with nuanced distinctions. Skyr, traditionally made from skim milk, boasts a lower fat content compared to Greek yogurt, which often utilizes whole milk. While both undergo straining, skyr typically endures a more extensive straining process, with the addition of rennet, an enzyme, yielding a thicker consistency. Additionally, variations in bacterial cultures used during fermentation contribute to subtle differences in taste and texture between the two yogurts.
main ingredients:
type of recipe:
bread
type of dish:
breakfast
cuisine:
Iceland
specific recipes:
quick-and-easy
Type of meal:
breakfast
