Thermomix fruit bagels

Thermomix fruit bagelsThe first time I made bagels in my Thermomix, I was quite chuffed! These fruit bagels are a nice change from hot cross buns at Easter.

Ingredients

  • 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)

Method

  1. Mix sultanas and boiling water in a bowl and set aside.
  2. Place remaining water, 20g rapadura sugar and yeast in Thermie bowl, heat for 2 minutes/37 degrees/speed 2.
  3. Allow to stand for 10 minutes.
  4. Add flour, remaining brown sugar, cinnamon, salt, allspice, nutmeg and fruit soaking water.
  5. Set dial to closed lid position and knead for 1 minute, interval speed.
  6. Add dried fruit, knead for 45 seconds, interval speed, adding 1 additional tablespoon of flour if mixture becomes too wet.
  7. 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.
  8. 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.
  9. Line the Varoma base and tray with baking paper.
  10. Place 500g water in Thermie bowl, heat for 15 minutes/Varoma/speed 3, or until Varoma temperature is reached.
  11. 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.
  12. 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.
  13. Serve warm out of the oven with a generous spread of butter.

Recipe inspired by Alyce Alexandra.

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