July 1, 2012

Chocolate Swirl Buns

Me and one of my friends had a go at baking chocolate swirl buns. They didn’t turn out very pretty looking but they tasted so so good!

Recipe can be found at:http://smittenkitchen.com/2012/06/chocolate-swirl-buns/

Photographs by: http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

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June 22, 2012

Cinnamon Raisin Bagels, Raspberry Fennel Bagels & Plain Bagels…continued.

Day 2 of the bagel making process. These taste so good and so much like shop bought bagels but with a more homemade, preservative free goodness about them. However these take so long that I probably wont make them again unless its for a special occasion. 

Cinnamon Raisin Bagels, Raspberry Fennel Bagels & Plain Bagels Recipe:

9. Preheat the oven to 240 degrees C with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

10. Remove the bagels from the fridge and gently drop them into the water, boiling only as many as comfortably fit (They should float within 10 seconds). After 1 minutes flip them over and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side (I used the 2 minute option because I kept getting distracted by tumblr and forgetting to flip them). While the bagels are boiling, sprinkle the same grease proof lined sheet pans with cornmeal or semolina flour. (I didn’t have either of these and although I greased the pans with oil the bagels really stuck on and it was a nightmare trying to pull them away from the grease proof paper! So I advise using these or some kind of substitute). If you want to top the bagels, do so as soon as they come out of the water (I used sesame seeds on a few of my plain bagels)

11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 10 - 15 minutes or until the bagels turn light golden brown. You may bake them darker if you prefer.

12. Remove the pans from the oven and put the bagels on a cooling rack until they are cool enough to slice open and spread with butter. Or leave them to cool completely and serve with cream cheese and smoked salmon. The Cinnamon Raisin Bagels are not very sweet as I did not add extra sugar, if you like them sweeter serve them spread with butter and sprinkled with sugar. They are also good with sweet jam or honey. The Raspberry Fennel Bagels are not sweet either and are very good with cheese on. 

Photographs by: http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Recipe adapted from: http://smittenkitchen.com/2007/09/bronx-worthy-bagels/

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June 20, 2012

Cinnamon Raisin Bagels, Raspberry Fennel Bagels and Plain Bagels

This recipe takes two days to make. This is Day 1 of the process. I have been wanting to make bagels for months now ever since I mastered naan bread but they take so long to make its hard to find the time as I rarely have two days in a row with very little planned. I’m so excited to see how they turn out tomorrow!!

Cinnamon Raisin Bagels, Raspberry Fennel Bagels and Plain Bagels* recipe:

Makes 16 bagels (I made 4 cinnamon raisin, 4 raspberry fennel and 8 plain.)

Sponge

  • 1 tbsp instant yeast
  • 4 cups white bread flour
  • 2 1/2 cups water, room temperature

Dough

  • 1/2 tbsp instant yeast
  • 1 cup white bread flour
  • 2 1/2 cups plain white flour
  • 2 3/4 teaspoons salt
  • 2 teaspoons honey
  • 4 raspberry’s per raspberry fennel bagel
  • 1/2 tsp chopped fennel per raspberry fennel bagel
  • 4 raisins per cinnamon raisin bagel
  • 1 pinch of cinnamon per cinnamon raisin bagel
  • 1/2 tsp mixed spice 
  1.  Day one: To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the counter top.
  2. To make the dough, in the same mixing bowl add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Stir until the ingredients for a ball, slowly working in the remaining flour to stiffen the dough.
  3. Transfer the dough to the counter and knead for at least 10 minutes. The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 71 degrees F. If the dough seems to dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.
  4. Immediately divide the dough into 16 equal pieces for standard bagels, or smaller if desired 
  5. Leave the rolls to rest for approximately 20 minutes.
  6. For the cinnamon raisin bagels, press the raisins into each of the dough pieces. Sprinkle the counter with all of the cinnamon & mixed spice. Press each dough ball into it. Knead each dough ball for a few minutes. For the raspberry fennel bagels, dust the counter with flour. Squish the raspberry’s and fennel into each dough ball. It will look like it wont come together. Keep kneading into the flour, adding more flour until it does.
  7. Line 3 sheet pans with baking parchment and grease.Then poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2 1/2 inches in diameter (half of this for a mini-bagel). The dough should be as evenly stretched as possible (try to avoid thick and thin spots.) Place each of the shaped pieces 2 inches apart on the pans & cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

    8. Check to see if the bagels are ready to be put in the fridge by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be put in the fridge when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the fridge overnight (it can stay in the fridge for up to 2 days). If the bagel does not float. Return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

    *I have said these bagels are plain but tomorrow I will probably top some of them with seeds.

    …To be continued (tomorrow)

    Adapted from:http://smittenkitchen.com/2007/09/bronx-worthy-bagels/

    Photographs by: http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

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