Hot Cross Bagels

Bagels but hot cross bun flavour.

Don't need to say much else except they're great with peanut butter and banana (or marmalade....or maybe lemon curd...you get the point) before a training session.

NB: these are best eaten the day they are made but can be frozen and toasted and taste fabulous.

Makes 8

Ingredients:

6 g active dry yeast

20 g granulated sugar

300 ml warm water OR milk

440 g strong white bread flour

6 g salt

1tsp ground cinnamon

1tsp ground mixed spice

1 orange, zested

65g dried cranberries

Cross:

60g plain flour

60-80ml water

Method:

1). Put yeast and sugar in a bowl with 120ml warm milk – don’t stir. Leave for 5 mins and then mix until dissolved.

2). Mix the flour, salt, cinnamon, mixed spice and orange zest in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture, along with the remaining 180ml warm milk. Depending on where you live, you may need to add an additional couple tablespoons of milk. You want a moist and firm dough after you have mixed it.

4). On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic. If using an electric mixer use the dough hook and of course this will require a little less kneading time.

5). Leave in an oiled bowl covered and put in a warmish place until doubled in size (this will vary in time depending on where you live). Once doubled in size, punch the dough down, mix in the dried cranberries by hand (ensure the cranberries are evenly incorporated) and let it rest for another 10 minutes.

6). Divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Do this by cupping your hand around each piece of dough, pressing into the countertop move the dough and your hand in a in firm circular motion to create into a ball shape with a taut surface. Repeat with each piece of dough. Poke a hole in the centre and gently stretch out to be about an inch wide (the hole will shrink as they are sitting).

7). Place onto a oiled baking tray cover with a kitchen towel and allow to rest for 10 minutes. 8). Next, preheat your oven to 220ºC / Gas Mark 7.

9). Bring a large pot of water to a boil. Reduce the heat and add the bagels. Boil as many as you are comfortable with boiling and boil for 1 minute 30 second on side and then flip them over to boil for another minute and 30 seconds. Remove with a slotted spoon and pop back onto the oiled tray.

10). For the cross, place the plain flour into a medium bowl and gradually stir in the water until you get a thick, pipeable paste (you won't need all the water). Put the mixture into a piping bag or sandwich bag and cut off a small hole in the corner then use it like a piping bag to pipe crosses over the bagels.

11). Bake the bagels for 20-25 minutes until golden and risen. Leave to cool before slicing and toasting. Serve with whatever you fancy.

Nutritional Composition (per bagel):

Energy (kcal): 236

Fat (g): 1.4

Saturates (g): 0.6

Carbohydrates (g): 46

Sugars (g): 8.6

Protein (g): 8.8

The Sports Chef