It's Monday again already - time flies at the moment, but I'm not doing much else besides studying, sports and eating - and the occasional baking to relax of course. Today, I want to share a recipe with you I've made during the weekend to wake up to something that would instantly cheer me up in the morning and get me ready for a long day. The recipe is from Cynthia Barcomi's latest book "Let's bake" and the results are just wonderful, so have a go yourself!
Here's the recipe:
1kg (35 oz; 6 + 2/3 cups) flour
14g (0.5 oz, 2 sachets) dry yeast
45g (2 tablespoons) sugar
15g (1 small tablespoon) salt
530ml (18 fl. oz) warm water
1 tablespoon cinnamon powder
100g (3.5 oz) raisins
1 tablespoon sugar
40g (2 tablespoons) sugar, to add to the cooking water
4 tablespoons polenta, for the baking tray
1) In a large bowl, combine the flour, dry yeast, 2 tablespoons sugar and salt. Add the water.
2) Using a kitchen machine or hand-held mixer, knead the dough with kneading hooks for about 4 minutes. Turn the dough onto your kitchen surface and knead it with your hands for a little bit. It will be a little stiff, but it has to be this way, so don't worry.
3) In a small bowl, combine the cinnamon, 1 tablespoon of sugar and raising with 1 tablespoon water, add to the dough and mix until everything is combined.
4) Put the dough back into the bowl, cover with a kitchen towel and let rest for about 45 minutes to 1 hour.
5) Preheat the oven to 215°C (420°F). Fill a large pot with water add 2 tablespoons of sugar and bring to the boil. Split the dough into 110g (3.9 oz) portions. Roll each part until it is a long roll and you can wrap it around you hand with a little excess. To close the circle, roll the end under your hand with a little pressure. Make sure you enclose them nicely, otherwise your bagels will start opening while boiling. Place the bagels onto a baking tray and let them rest for another 15 minutes.
6) When the water is boiling, put as many bagels in as will fit without them touching each other. Cook for 2 minutes. Take out of the water and put on the baking tray. Repeat until all bagels are cooked.
7) Bake the bagels for 15 minutes or until golden.
Yield: 14 bagels
Active preparation time: about 30 minutes
Total preparation time: about 2 hours
© Copyright: Cynthia Barcomi, "Let's bake", p. 66.
Here's how mine turned out:
I didn't find it too hard forming the bagels, it took a bit more determination to close the circle though. Don't be too hazardous or they are going to open. With a little rolling and pressing, you will be able to close them. I hope you'll love the results as much as I did - I couldn't resist trying them warm and spread with peanut butter.
Have fun trying and enjoy your week!
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