Food recipes
Chewy Cinnamon Raisin Bagel
Chewy Cinnamon Raisin Bagel Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched spices, cinnamon, ground leavening agents, yeast, baker's, active dry honey salt, table...
Chewy Cinnamon Raisin Bagel
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
raisins, seeded
Directions:
Combine the ingredients into a large bowl.
Make a well the center and add the yeast and honey.
Add the salt at the edge.
Pour the water on top of the yeast and honey, and gradually move towards the edges (where the salt is).
Mix it in.
Add in the raisins and then knead.
Use your wrists and knead for 15 minutes.
When the texture becomes smooth and it's easy to spread out, it's done.
Use a scraper to divide the dough into equal portions, and shape into balls.
Lay seam side down and let rest for 15 minutes.
After resting, use a rolling pin to roll out the dough to 20 x 12-14 cm.
Roll the dough into a 2 cm cylinder and flatten one end.
Wrap the flattened end around to form a donut shape and connect the ends as smoothly as possible.
Since they swell when rising, make the center hole quite large.
Let rise (there's no need for a second rising).
Use the oven's bread proofing function at 40C for 25 minutes.
Boil one side of each donut for 1 minute and then place on a baking tray.
Bake for 10-12 minutes at 190C and then they are complete.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
raisins, seeded
Directions:
Combine the ingredients into a large bowl.
Make a well the center and add the yeast and honey.
Add the salt at the edge.
Pour the water on top of the yeast and honey, and gradually move towards the edges (where the salt is).
Mix it in.
Add in the raisins and then knead.
Use your wrists and knead for 15 minutes.
When the texture becomes smooth and it's easy to spread out, it's done.
Use a scraper to divide the dough into equal portions, and shape into balls.
Lay seam side down and let rest for 15 minutes.
After resting, use a rolling pin to roll out the dough to 20 x 12-14 cm.
Roll the dough into a 2 cm cylinder and flatten one end.
Wrap the flattened end around to form a donut shape and connect the ends as smoothly as possible.
Since they swell when rising, make the center hole quite large.
Let rise (there's no need for a second rising).
Use the oven's bread proofing function at 40C for 25 minutes.
Boil one side of each donut for 1 minute and then place on a baking tray.
Bake for 10-12 minutes at 190C and then they are complete.