CHOCOLATE BAGELS

Serves 12 | 1hr30 minutes prep | 15-20 minutes cook

  • 450g strong bread flour
  • 5 heaped tbsp cocoa powder
  • 7 dates finely chopped
  • 50g plain flour, plus extra for dusting
  • 7g sachet of fast-action dried yeast
  • 50g chocolate chips
  • 3 tbsp rapeseed or vegetable oil, plus extra for greasing
  • 7 tbsp honey
  • 1 egg, plus 1 egg, lightly beaten (optional)

Mix both flours, cocoa powder and the dried yeast with 1 tsp salt in a large bowl. In a large jug, whisk 250ml lukewarm water, the oil, 3 tbsp of the honey and the egg.

Make a well in the middle of the flour mixture, then mix the liquid in quickly with a wooden spoon. Bring it together by hand.

Flip the dough onto a floured work surface, add your chopped dates and chocolate chips and knead for 10 minutes, until it becomes smooth and elastic; dust with extra flour if the mixture is too sticky.

Lightly brush a large bowl with oil, place the dough inside and cover the bowl with a damp kitchen cloth. Leave in a warm place for 1 hour or until the dough has doubled in size.

Tip the dough onto a floured surface, then punch it down and knead lightly with your hands. Bring a large pan of water to the boil with the remaining 4 tablespoons of honey. Preheat the oven to 180C/gas 4.

Divide the dough into 12 even pieces and then shape them into balls. Coat your finger in flour and press into the centre of each ball to create a ring shape; you’ll need to stretch the hole to 1.5cm in diameter, as it will shrink a little when cooked.

Put a kitchen towel on one large baking tray and line two others with non-stick baking paper. Reduce the water heat to medium. Using a large slotted spoon or fish slice, slip the bagels in, four at a time, so they don’t stick together. Cook them for 2 minutes each side, then lift out with a slotted spoon and put them on the kitchen towel to soak up the excess water.

Once all the bagels are ready, place six on each baking sheet, a couple of centimetres apart. Brush with beaten egg, if using. Bake the bagels for 15–20 minutes until golden brown, then serve warm or cold.

 

PEANUT BUTTER

Serves 12 | 1hr30 minutes prep | 15-20 minutes cook

  • 250g Peanuts

Roast your nuts. 200C for 10 minutes. Shake them half way through.     

Pulse them in a food processor until your desired consistency.

You can add a pinch of salt, some honey, maybe some chilli or nothing at all. Whatever you fancy!

 

JAMMY BERRY COMPOTE

Serves 12 | 10 minutes cook

  • 200g strawberries
  • 200g raspberries

Place the strawberries and raspberries in a pan on a medium heat for 10 minutes until nicely stewed.

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