The Cinnamon and Raisin Bagels Recipe These spiced, sweet bagels are delicious fresh from the oven. Any leftovers can be trimmed of the crusts and turned into an alternative Bread and Butter Pudding.
Rising and proofing time:
1 1⁄2–3 hrs
3 1⁄4 cups bread flour, plus extra for dusting
2 tsp fine salt
2 tsp sugar
2 tsp ground cinnamon
2 tsp dried yeast
1 tbsp sunflower or vegetable oil,
plus extra for greasing
1⁄4 cup raisins
1 egg, beaten, for glazing
1 Put the flour, salt, sugar, and cinnamon into a large bowl. Dissolve the yeast in 13⁄4 cups warm water, whisking gently to help it dissolve, then add the oil. Gradually pour the liquid into the flour mixture, stirring to form a soft dough. Knead on a well floured work surface, until smooth, soft, and pliable.
2 Stretch the dough out thinly, scatter the raisins evenly over it, and knead briefly until well mixed. Put it in an oiled bowl, cover with plastic wrap, and leave to rise in a warm place for 1–2 hours, until nearly doubled.
3 Place the dough on a floured surface and gently push it down until it is back to its original size. Divide it into 8–10 equal pieces. Take each piece and roll it under your palm to make a fat log shape. Using both your palms, continue to roll the dough outward toward each end, until it is about 10in (25cm) long.
4 Wrap the dough around your knuckles, so the ends are underneath your palm. Squeeze gently, then roll the bagel briefly to seal the end. The hole should still be quite big at this stage. Transfer to 2 baking sheets lined with parchment paper and cover loosely with plastic wrap and a kitchen towel. Leave in a warm place for up to 1 hour, until well puffed up and doubled in size.
5 Preheat the oven to 425°F (220°C) and set a large pan of water to boil. Gently poach the bagels, in batches of 3 or 4, in the simmering water for 1 minute, then flip them over and poach for another minute. Remove with a slotted spoon, dry briefly on a kitchen towel, then return to the baking sheets. Brush with the beaten egg. Bake in the center of the oven for 20–25 minutes until golden brown. Remove from the oven and cool for at least 5 minutes on a wire rack before eating.
Best served the day they are made, but good toasted the next day.
|Cinnamon and Raisin Bagels|