Kiki the witch-MAP is my “panyakiki” AKA “machine that bakes your pan”… yep, Home-Bakery in Japanese. In France, we say MAP (machine a pain). Mine is “Kiki” for the friends, like Miyazaki’s Kiki the witch. Miyazaki’s flying Kiki.
Old Kiki baking in my home… I bought her many years ago, and she kneeds half of the bread I eat.
Doubling of volume.
They don’t taste like the bagels of the supermarket. They are de-li-cious ! It’s hard to wait, and refrain from eating them all.
Recipe for cinnamon cherry and cinnamon raisin bagels :
5 of each :
Evening, day 1 :
Mix 1 ts of dry yeast in a cup of water.
Fill the machine with 200 g of all purpose flour, 3 big pinches of natural salt, water. Start the dough making program. Add the yeast when it is bubbly. Check that you have a rather liquid dough.
The program lasts 1h30 min. Then let things as they are.
Wait : 1 night.
Morning, day 1 :
You find a very bubbly stuff in the machine. Soak 1/2 cup of organic raisin in tea.
Add about 300 g of flour into the mix, to obtain a “solid” dough. Powder 1 stick of Ceylon cinnamon. Add it. Restart a program. After 10 minutes, take out half of the dough. Add the raisins to the rest, stop after 2 minutes.
Make balls the size of a ping-pong ball with both kind of dough.
Wait 30 minutes.
Pit 1/2 cup of fresh cherries, cut them in 4. Add them to the unflavor dough.
Shape bagels. Place them on an oiled plate. Shaping the cherry bagels is a sport, defintely.
Wait 20 minutes.
Bagels have inflated of 30%. Bring water to a boil. Boil the bagels both sides. They should double of volume.
Heat the oven. (Wait 30 minutes minimum)
Bake the bagels. They are done when that makes a hollow noise if you knock them. That took 15 minutes at about 220 degree celsius.
If you want to bake them for breakfast, start in the morning day 1, shape and boil in the evening day 1 and let them in the fridge overnight. Take them out of the fridge while you heat the oven.
(if you make 10, 1 bagel)
Cal 190 F0.5g C40.2g P5.3g