Summary

Ingredients

• 540 g flour
• 14 g dry yeast
• 375 ml water, warm (not above 45 ° C)
• 1 tablespoon cinnamon powder
• 150 g chocolate, white, cut into pieces
• 1 teaspoon vanilla extract
• 4 tablespoon sugar, white
• 1 tablespoon salt
• Flour for the work surface
• Grease for the tin

For the topping:

• 100 g suar, white
• 4 tablespoon cinnamon powder
• 110 g butter, melt

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Instructions

1. Mix the yeast with 400 g of the 540 g flour in a bowl. In another bowl, combine the water, 3 tablespoons of the 4 tablespoons sugar, cinnamon, chocolate, vanilla extract and salt. Add to the yeast mixture and knead well using a mixer with a dough hook.
2. Now add enough of the remaining flour that the dough is firm. Place the dough on a floured work surface and knead with your hands until it is elastic (approx. 10 minutes).
3. Cover the dough and let rise for 15 minutes. Then divide into 12 servings. Shape these portions into balls and poke a hole in each ball with a spoon handle. Let the bagels rise for 20 minutes.
4. While the bagels are rising, bring a large saucepan of water to a boil, adding the remaining tablespoon of sugar. When the water boils, reduce the heat and slide 2 or 3 bagels into the water at a time, simmer for 1 minute, then turn over and simmer for another 60 seconds.
5. Preheat the oven to 220 ° C (if possible bottom heat, otherwise top / bottom heat) while the bagels simmer. Take the bagels out of the water (ready when they rise) and place on a lightly greased baking sheet.
6. Mix the sugar and cinnamon in a bowl. Brush each bagel with the melted butter and sprinkle with the sugar-cinnamon mixture. Put the baking sheet in the oven and bake the bagels for 20 minutes. The topping should be crispy.