Ingredients

The following ingredients have 12 Servings
  • 600g/1lb 5oz strong white bread flour, plus extra for dusting
  • 10g/¼oz fast-action yeast
  • 3 tbsp golden caster sugar
  • 1 tbsp mixed spice
  • 310ml/½ pint warm water
  • 3 tsp sea salt flakes
  • 2 large oranges, zest only
  • 2 tsp vegetable oil
  • 75g/2½oz dried cranberries, chopped
  • 50g/2oz candied orange peel, chopped
  • 3 tbsp light brown sugar, for the poaching water
  • 1 free-range egg, lightly beaten, for glazing
  • 4-5 brown sugar cubes, lightly crushed

Instruction

  • For the dough, preheat the oven to 180C/350F/Gas 4. Lightly oil a large bowl and grease two large baking sheets.
  • In a large clean bowl, mix the flour, yeast, golden caster sugar and mixed spice together. In a separate bowl, mix the water, salt, orange zest and vegetable oil, then gradually incorporate this mixture into the dry ingredients.
  • On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes.
  • Add the cranberries and candied peel to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes.
  • Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes.
  • Shape the dough balls into rings by inserting a wooden spoon handle into the centre and using your fingers to gently stretch the dough.
  • To prepare the poaching water, fill two large pans with water, distribute the brown sugar between them and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays.
  • Brush lightly with egg, sprinkle over the crushed sugar cubes and bake in the oven for 20-25 minutes until golden-brown.