Chocolate raisin bagels

Category: Bakery products
Chocolate raisin bagels

Ingredients

Flour 2.5 tbsp. + on dust
Water 175 ml
Sugar ~ 1.5 tbsp. l.
Yeast (pressed) 10 g
Honey 1.5 tbsp. l.
Salt pinch
Cocoa 1.5 tbsp. l.
Vegetable oil 2 tbsp. l.
Raisins taste

Cooking method

  • I must admit right away that this is the purest improvisation based on two different recipes - honey challah from Sonadora, and chocolate-coffee bagels from the Internet. I don’t like coffee in baked goods, so I didn’t hesitate to replace it with water. Here's what happened in the end.
  • We dilute yeast in 50 ml. warm water (from the total), add a tea boat of sugar from the total and set aside in a warm place for 15 minutes.
  • Pour the remaining warm water into a bowl, add 1.5 tbsp. l. honey and stir. Pour 1.5 tbsp into honey water. l. vegetable oil and add the remaining sugar. Pour in the yeast mixture, stir and sift a glass of cocoa flour. Stir well, salt and gradually add the remaining flour. I got a little over two glasses before the dough began to gather into a lump. Leave at least 10 minutes for autolysis. In principle, this item can be skipped, but I like working with such a test better.
  • After 10 minutes, dump the dough onto the table and knead well. The dough is elastic, very manageable and slightly sticky due to the honey. But at the same time, it should not stain the work surface. If necessary, add a little flour, but be careful not to hammer the dough. I prefer to powder my palms with flour - this is just enough for a comfortable work. When our dough acquires the desired consistency, we shape a ball, put it in a bowl, cover it with plastic wrap and put it in a warm place for about 1.5-2 hours.
  • Pour the raisins with boiling water and leave to swell. Then we put it in a colander and let it drain. Can be dried a little on napkins.
  • When our dough grows decently in size, we shift it to the table and crush it. Stir in raisins. Next, form a sausage from the dough and cut off two identical pieces. From each piece we shape a long thin sausage. I got about 25-30 centimeters long. The thinner the sausages are, the more elegant the bagel will turn out, but since I used large raisins, it was not convenient to make especially thin ones.
  • We roll up a tourniquet from two sausages and fasten the ends. It turns out a twisted donut. The raisins will tear uncontrollably outward - do not interfere with it.
  • Put the finished bagels on a baking sheet covered with oiled parchment (I also sprinkled flour with flour, just in case), cover with a towel and put them back in a warm place for proofing.
  • Ideally, it would be nice to allow 40 minutes for proofing, but I was in a hurry, so it turned out about half an hour.
  • During this time, we heat the oven to 200 degrees. I heated it with steam as usual.
  • At the end of the proving time, grease our future bagels with sweet tea and send them to the oven for about 25-30 minutes, look at your oven.
  • Since the dough is dark, you won't be able to focus on the crust, so we carefully monitor the color - it changes, albeit slightly. In general, we trust our intuition)) I pulled it out for the first time after 20 minutes, but I was confused by the appearance - for some reason they seemed to me not baked, so it was decided to finish baking for another 10 minutes.
  • Cool on a wire rack, take pictures and give them for tasting. The taster said “mmm !!! Give more!". Bon Appetit!

The dish is designed for

4 pieces

Cooking program:

Oven

Note

The Chukchi is still not a photographer, but she photographed the rift))
Chocolate raisin bagels
Shl. Note to yourself.Next time I will try to introduce raisins right away during kneading - it is very inconvenient to mix wet raisins into the finished dough. But even so, the bagels turned out to be very fragrant and lush - a little flaky and slightly damp, due to the raisins.

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Rada-dms
An interesting recipe, I will use your idea! Thank you! Delicious one hundred percent buns turned out!
And raisins, with your permission, I advise you to roll them in flour, it’s easier to stir in, and it is better distributed in the dough. Oh, and you can also measure the temperature of the dough with a special thermometer and be guided by this.
Salieri
Quote: Rada-dms

An interesting recipe, I will use your idea! Thank you! Delicious one hundred percent buns turned out!
And raisins, with your permission, I advise you to roll them in flour, it’s easier to stir in, and it is better distributed in the dough. Oh, and you can also measure the temperature of the dough with a special thermometer and be guided by this.
I will be glad if it comes in handy!
next time I'll try to roll it, thanks for the reminder) I use this method when I add it to cupcakes, but then I didn't think of something for the first time I made yeast baked goods with raisins)
I don't have a thermometer, so everything is only by sight)) but if there is on the farm, then of course, the problem of determining readiness disappears by itself
Rada-dms
Salieri, they say, Ikea has good thermometers!
Salieri
Quote: Rada-dms

Salieri, they say, Ikea has good thermometers!
it means we have a road there, it means we have a road there ...)))
I'll have to look in somehow ... I'm used to detecting it by eye in principle, but a thermometer is still more convenient.
Shl. in fact, I'm an oak ... I completely forgot that there is a fork for meat at home) it also has a thermometer))
Helen
Interesting ... I love everything gorgeous ..
Salieri
Quote: Helen3097

Interesting ... I love everything gorgeous ..
more from the taster's notes: they are quite dense in structure, when they finally cooled down - in the photo they are still warm and at the same time very satisfying. I think it's all the merit of honey. next time I will try to either add a smaller one, or even exclude it altogether ...

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