REVIEWED RECIPES |
More popular recipes... |
FEATURED |
SPECIAL RECIPES |
More featured recipes... |
CINNAMON-RAISIN BAGELS | |
3/4 c. raisins 1/2 c. water 3 tbsp. sugar 1 pkg. dry yeast 1 1/2 c. warm water (105 to 115 degrees) 4 1/2 to 5 1/2 c. all-purpose flour, divided 1 tsp. ground cinnamon 1 tsp. salt Vegetable cooking spray 1 egg white, lightly beaten 1 tsp. skim milk Combine raisins and water in a saucepan; bring to a boil. Reduce heat; cover and simmer 1 minute. Remove from heat, and let stand covered 30 minutes. Drain and set raisins aside. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in 4 cups flour, cinnamon, and salt to form a soft dough. Turn dough out onto a lightly floured surface. Gradually knead in raisins until dough is smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until almost doubled in bulk. Punch dough down; cover and let rest 5 minutes. Divide dough into 19 equal portions; shape each into a ball. Pat each ball into a 3 inch disk; poke a hole through the center. Gently lift each disk, and twirl on index finger until hole is 1 1/2 inches in diameter. Place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until puffy. (Dough will not double in bulk.) Bring water to a boil in a large Dutch oven; reduce heat and simmer. Add 1 bagel to water. Immediately turn bagel over, and remove from water with a large slotted spatula. Place bagel on a sheet of wax paper coated with cooking spray to drain. Repeat with remaining bagels. Place bagels on baking sheets coated with cooking spray. Combine egg white and milk; brush over bagels. Bake at 375 degrees. These are excellent and easy! |
Add review Share |
SUPPORT THIS RECIPE BY SHARING | |||
Print recipe: | Printer-friendly version | ||
Link to recipe: | Copy | ||
Email recipe to: |
RECIPE PULSE |
TRENDING NOW |