Tuesday, 11 June 2013

White Chocolate and Cranberry Bagels

We seems to be having quite a bit of Bagel action within the realms of our baking Twitter community. In particular Mr & Mrs Blackbird Bread @blackbirdbread of Twickenham and the lovely Sisley White @ SewWhite (where by the way you can purchase loads of fantastic baking equiptment) to name but a few.
I recently suggested to Sew White to try the delicious White Chocolate and Cranberry Bagels that are a favorite in our house, to which I get a reply " do you have the recipe?" Yes I cry but  sadly I haven't any photographs as they tend to get snaffled up as soon as they are ready.
So in true mission impossible style your task should you wish to try it is....... if anyone would like to have a go at the recipe and send me the photo's I'll happily post them on here and share with you all.

Here goes, bit long winded but.......

Makes about 8

450g of Strong White Flour
7g Dried Active Yeast
7g Salt
+/- 220g of Scaled Tepid Full Fat Milk
25g Well Softened Butter
10g Caster Sugar
1 Whole Whisked Egg
7g Malt Extract
120g Soaked Dried Cranberries
100g Chopped White Chocolate plus 100g melted for drizzling.

1. Mix up the yeast with a little flour and a drop of water, leave for 5-10 mins to do its thing.
2. Sift the flour and salt into a bowl add the sugar, mix in.
3. Mix the yeast mix into the tepid milk add the butter, whisked egg and malt extract.
4. Bring it all together to make a soft dough, adding a little more milk if needed,  leave it covered in the bowl for 10 mins.
5. After 10 mins either pop into your mixer with a dough hook for 5-6 mins or knead by hand for 8-10 mins until smooth & elastic.
6. Place the dough into a bowl, cover and leave in a warm place to double in size this can take up to 2 hours.
7. Remove from the bowl and place the dough onto your work surface, flatten it down to a rectangle and cut into 4 pieces.
8. Place a 1/3rd of the cranberries & chocolate on top the first piece of dough, cover with another piece of dough, sprinkle that piece with another 1/3rd of the choc & cranberry mix, place the 3rd piece of dough onto of that and sprinkle the remaining 1/3rd of choc & cranberry mix on it and cover with the remaining piece of dough.... hope I explained that ok.
9. Now bring the dough together and knead it gently, shaping into a cylinder shape.
10. Divide the dough into 8 pieces, shape the dough into balls. using a floured wooden spoon handle, stick the handle through the dough then place your finger through the  middle and swing it around until the hole has a diameter of about 2" ( ish). Repeat until all shaped the same.
11. Place on OILED parchment or a non stick silicone mat, cover with OILED clingfilm and leave to rise again for around 30-40 mins.
12. For this bit I use my wok, fill your wok or large saucepan with water and add two teaspoons of malt extract or dark brown sugar. Bring water to the boil and reduce down to a gentle poaching simmer.
13. Preheat your oven to 200oC
14. Starting at the top of the wok, drop in one at a time in a clockwise motion your 4 bagels, by the time you have placed the last one in turn them over so that both sides have poached. Remove from the pan place onto a clean tea towel to drain off excess liquid. Repeat until all the bagels are poached. They should only be in the water for 10- 20 seconds each side.
15. Place on a parchment lined baking tray, bake for 15-20 mins until golden.
16. Remove from the oven and cover with a clean tea towel until cool.
17. Melt the remaining chocolate and drizzle generously over the bagels.

I look forward to your pictures.

1 comment:

  1. I can not wait to try this recipe! Sounds so tasty x