Chocolate raisin bagels

Category: Bakery products

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))

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.