Hot Cross Bagels

 

There's not much better at Easter than a freshly baked hot cross bun, served with butter or jam. To change things up a bit this year, I decided to stray slightly from traditions and create hot cross bagels instead. These are much chewier than a typical hot cross bun, but equally as delicious.

Recipe - Makes 10

• 500g strong white bread flour
• 7g yeast
• 7g salt
• 1 tbsp dark brown sugar
• 1 tsp mixed spice 
• 1/2 tsp cinnamon 
• 20g raisins
• 20g glace cherries
• 10g mixed peel
• 1 tbsp bicarbonate of soda
• 1/2 tsp salt
• 25g plain flour
• 25ml water
• 1 tbsp honey, warmed, to glaze

Make the dough by putting the flour in a bowl and tip the yeast to one side and salt and sugar to the other. Add enough water to form a soft dough. Turn onto a work surface, add the spices, dried fruit and mixed peel, and knead for 5-10 minutes to smooth. Place in lightly oiled bowl and cover. Leave to rise for 1-2 hours, or to doubled.

Once risen, tip the dough onto a lightly floured work surface and knead briefly to knock out the air. Divide into ten equal pieces and roll each into a ball. Pole a hole in the middle and work to widen using your fingers. Place on a baking paper lined baking tray and put it in a large plastic bag or cover with a tea towel. Leave for 30 minutes to rise and become slightly puffy.

Bring a large pan of water to the boil. Tip in the salt and bicarbonate of soda, then gently drop the bagels into the water one or two at a time and poach for 1 minute on each side. Remove from the water and place on a wire rack to dry. Leave for 5 minutes then place back on the baking tray.

Preheat the oven to 220C. Meanwhile, mix the plain flour and water to a smooth paste. Transfer to a piping bag fitted with an icing nozzle. Pipe crosses over each bagel. Bake for 15 minutes until deep brown. Remove from the oven and brush honey over the top to glaze before leaving to cool.