I’m not in the mood for a lengthy introduction today so I’ll spare you the trouble of scrolling down several paragraphs before you hit the recipes. Bagels were on my try-at-least-once list and I’m kinda proud I did. You won’t find them as exciting till you decided to make them yourself, from scratch. I’m pretty sure you won’t unless you are a fan or you are curious about how they are made. And no, these are not donuts!
POPPYSEED BAGELS
Ingredients:
1 sachet [10g] instant yeast
1 tbs caster sugar
1/2 cup lukewarm water
1 cup lukewarm milk
3 cups all purpose flour
1 tsp salt
2 tbs caster sugar
1 tbs poppy seeds
Method:
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Combine yeast, sugar, water and milk in the bowl of your stand mixer until yeast dissolves. Cover bowl.
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Leave it for 10-15 minutes in a warm place until mixture starts frothing. Sift flour, sugar and salt in another bowl.
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Carefully fold in dry ingredients into yeast mixture at low speed using dough hook attachment until flour is hydrated.
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Let mixer run for about 10 minutes until a soft ball of dough is formed. Cover and leave to prove for 1 hour until doubled.
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Now turn out dough on a lightly floured surface.
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Knead until smooth and divide dough into small balls.
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Flatten slighlty and make a hole in the centre of each.
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Enlarge hole using fingers until it is about 1/3 size of bagel.
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Place bagels on a lined baking sheet and cover with clingfilm.
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Leave for second proving for 45 minutes until very puffy.
[Recipe from The Australian Women’s Weekly]
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Bring a large pan of water to the boil and drop 2-3 bagels at a time in boiling water. Cook for about 1 minute on each side.
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Remove with a slotted spoon and place on a baking sheet, greased and lined with aluminium foil, also greased.
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Sprinkle bagels with poppyseeds or leave them plain if you wish. Bake at 300 oF for 20-30 minutes until golden.
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Cook on wire rack. Makes 12 large bagels. Best eaten fresh.
The second recipe is a keeper, probably one of the best banana muffins I know. If you are looking for a light cakey muffin with lotsa banana flavour and an occasional chocolate chunk, your search ends here. Recipe adapted from my Braun food processor manual.
BANANA CHOCOLATE CHIP MUFFINS
Ingredients:
3 large ripe bananas
2 eggs, room temperature
3 tbs unsalted butter, softened
1/4 cup granulated sugar
1 pinch salt
3/4 cup + 1tbs flour
1 tsp baking powder
1tsp baking soda
100g dark chocolate
1tsp caramel extract
- Preheat oven to 350 oF. Line muffin pan with paper cups.
- Mash bananas in a puree. Cover and set aside.
- In a large bowl, beat together butter and sugar until creamy.
- Add eggs and caramel extract. Then add banana puree and mix. Fold in flour, baking powder and baking soda.
- Mix well and lastly stir in coarsely chopped chocolate.
- Spoon batter into muffin pan and bake for 25-30 minutes.
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