Cinnamon and Raisin Bagels

Makes 12

INGREDIENTS

150g of raisins

2 dsp of golden syrup

1 tsp of dried yeast

750g of strong white flour

1 dsp of butter/margarine

1 tsp of ginger

1 tsp of cinnamon

pinch of salt

METHOD

1. Fill a jug with 1 pint of boiling water. Add the golden syrup and raisins to the jug.
2. Leave for about 20 minutes, until it has cooled, and add the yeast. Leave for 10 minutes.
3. Put the flour, butter, cinnamon, ginger, and salt into a bowl, and mix slowly with a dough hook until the butter has mixed in. This will take 2-3 minutes.
4. Pour the jug contents into the bowl and mix for a further 10 minutes.
5. Cover with cling-film and leave in a warm place for 1- 1 and 1/2 hours, until the dough has doubled in size.
6. Put a pan of water on at full heat, and pre-heat the oven at 220 degrees celsius.
7. Lightly flour two baking trays, and lightly oil two others.
8. Divide the dough into 12 and shape into rings. 
9. Leave to rest for 10 minutes on the floured trays.
10. Poach a bagel in the boiling water for 30 seconds, flip it, and repeat on the other side of the bagel. Remove from the water. Repeat this for each of the bagels.
11. Place them on the oiled trays, and bake in the oven for 10 minutes on each side.

Some of these may have been eaten before the photo was taken...

Well this is awkward...

Well hello there! I realise I haven't been keeping this up-to-date recently, and for that I can only apologise. My computer had a bit of an off-period, so now I will catch you lot with what culinary masterpieces you have missed.