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Cinnamon Raisin Bagels

Cinnamon Raisin Bagels
Course Cake Bread
Cuisine vegan
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 Bagels
Author Kathrin Klaraslife

Ingredients

  • 500 g wheat flour
  • 1 packet of dry yeast 7g
  • pinch of salt
  • 1 tbsp of sugar
  • 1 tbsp soft butter
  • 300 ml lukewarm oat milk or milk of your choice
  • 100 g raisins
  • 1 tbsp cinnamon

Instructions

  • First put the flour, yeast, salt and sugar in a mixing bowl and mix. Then add the milk and the butter and knead with the dough hook, a good 10 minutes on a medium level. Then knead the raisins under the dough.
  • Sprinkle cinnamon on the dough and work it roughly into the dough. It should not be uniform, streaks are desired. That gives a nice look later. The dough is perfect if it sticks only lightly.
  • So let the dough covered for at least 1 hour.
  • Briefly knead the dough and then form into 8 equal sized balls. Use a cooking spoon to prick a hole in the center of the dough pieces and gently shape into a ring with circular motions. Enlarge the hole with your fingers. If it is too small, that's when baking.
  • Preheat the oven to 220 ° C.
  • Bring the water to a boil and insert 2 Bagels each after about 30 seconds turn and then take out. Place on a wire rack and drain.
  • Put the Bagels on a baking sheet add oat milk on the top and sprinkle with a little sugar.
  • Bake in the oven for 20 minutes until golden brown.
  • Remove and allow to cool.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg