Bagels and hot cross buns recipe

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	Bagels			Hot cross buns
	250 GRAM WHITE FLOUR 2 TSP YEAST 1 TBSP SUGAR 1 TSP SALT 1 TBSP OIL			250 GRAM WHITE FLOUR 2 TSP YEAST 50 GRAM SUGAR 1 TSP SALT 50 GRAM RAISINS 1.2 DECILITER MILK 1 EGG 30 GRAM SOFT BUTTER 1 TBSP ORANGE RIND 100 GRAM POWDER SUGAR
Make a dough out of flour, yeast, sugar, salt and 1.5 dl water. Knead it during ten minutes. Let it rise one hour. Roll the dough out into a long strand and cut in 20 pieces. Form rings of the pieces, close them well. Let the rings rise for another half hour. Bring a large pan of water to the boil, put the bagels in (not too many at once) and boil until they float (approximately 1 minute). Let them dry well. Brush with oil; you can sprinkle some poppy seeds, sesame seeds or salt on top of them. Bake in the oven for 10 minutes at 180 degrees.			Make a dough out of flour, yeast, sugar, salt, milk, butter and egg and knead for 10 minutes. Add the raisins and the orange rind and knead a few more minutes. Let the dough rise one hour. Divide it into 8 balls and cut a cross in the middle. Leave the buns to rise 30 minutes more. Bake them 15-20 minutes at 200 degrees. Mix the powder sugar with a little water to a glaze and brush it over the buns while they are still hot.
By the end of the 19^th century, bagels were brought to the United States by Ashkenazi Jewish immigrants from Poland. Currently, they are New York’s most popular breakfast food. Bagels are also served at funerals with eggs; both of them being round and symbol to life having no beginning and no end. Bagels are a favorite food item to many Jewish people and very popular in New York. Experts are not sure about the origin of the word, one of the suggestions is Beygel (Yiddish), meaning ring or bracelet. The difference between bagels and other bread forms is that bagels are cooked in water before baking in the oven. Surf to Home cooking for more information and recipes of bagels and other Jewish food.
Serving suggestions: With cream cheese or any other cheese. With smoked salmon and champagne for a special occasion. As part of a breakfast, lunch or brunch buffet together with chocolate croissant, croissants, sour dough bread, raisin bread.