- 150g sultanas (or mix of sultanas, raisins or currants)
- 80g boiling water
- 260g water
- 7g dried yeast
- 520g bakers flour
- 60g rapadura sugar
- 2 tsp cinnamon, ground
- 1 tsp fine salt
- 1 tsp allspice, ground
- 1 tsp nutmeg, ground
- 1 egg, beaten (for egg wash)
- 1 tbsp rapadura sugar (for sprinkling on top)
- Mix sultanas and boiling water in a bowl and set aside.
- Place remaining water, 20g rapadura sugar and yeast in Thermie bowl, heat for 2 minutes/37 degrees/speed 2.
- Allow to stand for 10 minutes.
- Add flour, remaining brown sugar, cinnamon, salt, allspice, nutmeg and fruit soaking water.
- Set dial to closed lid position and knead for 1 minute, interval speed.
- Add dried fruit, knead for 45 seconds, interval speed, adding 1 additional tablespoon of flour if mixture becomes too wet.
- Place dough in an oiled bowl, turning several times with spatula to create tension on surface of dough. Cover and stand in a warm place for 1-2 hours, or until dough has doubled in size.
- Preheat oven to 200°C. Line oven tray with baking paper. Divide mixture into 10 and shape into balls on a lightly floured surface. Press thumb through middle of each ball and shape into bagels.
- Line the Varoma base and tray with baking paper.
- Place 500g water in Thermie bowl, heat for 15 minutes/Varoma/speed 3, or until Varoma temperature is reached.
- Set timer to 4 minutes, 30 seconds/Varoma/speed 3. Place 3 bagels on Varoma tray and 2 in the base. When finished steaming, place bagels on prepared baking tray and repeat with remaining 5 bagels.
- Brush bagels with egg wash and sprinkle with rapadura sugar. Bake for 20 minutes, or until browned and with a crust on top and bottom. If base is still pale, turn bagels over when top is browned.
- Serve warm out of the oven with a generous spread of butter.
Recipe inspired by Alyce Alexandra.