I’ve been baking more lately – mostly of my favourite recipe of white chocolate and macadamia nut cookies (although have been making it with variations for interest – some with cranberries, some cinnamon chocolate & hazelnut. My favourite is still the original!), and yesterday I attempted a bread recipe I used to make alot when I lived in Stockholm – from probably my best loved cookbook Nya Annas Mat (a sort of ‘Joy of Cooking’ tome that all Swedes that lived in dorms seemed to have). I made a mortal error though in my first London try of it – instead of 150ml of whole wheat flour and 1litre of white flour, i used wholewheat for the entire thing which threw off the recipe somewhat. Poo.
I’d tried this recipe once before, with mixed results. Some of the bagels fell and literally imploded, while others were great. I happened to have everything to hand, so I got mixing. This is a good recipe – although a bit fiddly in that there are a few steps (mix, rest, make into donuts, rest, boil, then bake), it is actually a rather tidy recipe. I normally manage to end up with a massive load of washing – this required only one bowl, one measuring cup and some baking paper! After some mixing, resting, and forming the dough into little donuts – the results were boiled for 3.5 minutes, and then popped into the oven for 15 minutes.
They came out wonderfully! Not terribly even, but I’m sure practice will make perfect! 😉 David & I scoffed a couple already – great chew to crust ratio…I will have to go out and get some cream cheese tomorrow. I am not too keen on the flour – I used italian 00 which gave a too white bagel (inside) for my liking, I’ll see if all-purpose flour gives a different result. Traditional bagels are made using malt, not sugar (which I used). I’d love to try using malt and see if I can tell any difference. Still… I think these won’t last long! Another batch will likely have an appearance later this week.