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Sunday, June 16, 2024

Carrot Cake Bagels – Okonomi Kitchen


These carrot cake bagels are comfortable, chewy, and full of all flavours and textures of carrot cake! It begins with a really carrot-forward spiced dough after which full of carrot cake, cream cheese cream, raisins, walnuts and dried cranberries.

Dessert Bagels: Carrot Cake!

Components

These carrot bagels require substances you’d sometimes discover in carrot cake:

  • Carrots: You should utilize complete carrots, child carrots and totally different colored carrots.
  • Water: Carrots fluctuate in water content material so the quantity of water will depend upon the carrots you utilize and different components equivalent to humidity and temperature.
  • Gentle brown sugar
  • Oil: elective, nevertheless it helps hold the bagel dough extra moist particularly with the added spices that are likely to dry out dough.
  • Ginger: I like plenty of spice in my carrot cake however be happy to omit or use ginger powder.
  • Bread flour: Use bread flour with a protein content material of 15% or extra.
  • Spices: cinnamon, nutmeg, cloves, all spice, cardamom
  • Salt
  • Energetic dry yeast

Learn how to Make Crammed Bagels

These carrot cake bagels are a newbie pleasant because the fillings are principally dried fruit and thick cream cheese. The method is similar as Fundamental Japanese Fashion Bagels recipe.

After making the dough and giving it a protracted proof, they’re divided after which rested for a bit to permit the gluten to calm down. This can make it simpler to roll out.

  1. Roll out the dough right into a 13 x 20 cm rectangle. It doesn’t have ton be good, however the extra even the better it’s to roll.
  2. Place filling on the higher a part of the dough, ensuring to not overstuff. Anyplace from 12-20 grams of cream cheese or cream and 12-15 grams complete of nuts and dried fruit. Taking the highest edge, convey it right down to cowl the filling and seal tightly. Proceed to roll down, sealing the top of every roll. Pinch the seam tightly on the final roll. Flatten the suitable aspect of the log and produce the opposite finish over. Pinch to seal the top. 
  3. Spray water over or cowl with a moist material and permit it to proof for 20-Half-hour, or till puffy. 
  4. Pre-heat oven to 218 C / 425 F midway via proofing. 
  5. Carry a pot of water to a boil and add some molasses or sugar. As soon as the temperature reaches 85 C / 185 F, boil both sides of the bagel for 10-15 seconds. Utilizing a slotted spoon, take away the bagels and switch to a ready baking tray. Bake for 20-25 minutes or till deeply golden brown.
  6. Take away from oven and switch to a wire rack. Serve heat or enable it to utterly cool after which add toppings as desired. Serve and revel in!

Lisa’s Recipe Suggestions

  1. Use a scale: Use a scale to weigh your whole substances as carrots fluctuate in sizes and everybody measures flour otherwise.
  2. Rehydrate your dried fruit: Soak your dried fruit in a single day for plump and juicy raisins and cranberries. They style so significantly better! You possibly can even soak them in a little bit of rum for a boozy-touch.
  3. Begin with much less water: Carrots fluctuate a bit in water content material so all the time begin with the lesser quantity. Add a bit at a time till the dough is simply moist.
  4. Seal the top seam after every position: To stop the bagels from exploding, ensure to seal every roll tightly, particularly the final one!

Methods to Serve

You possibly can serve these carrot cake bagels as they’re since they’re crammed! Relying on what you fill them with, you may slice them in half and add some sweetened cream cheese to make a carrot cake bagel sandwich.

How do I retailer and reheat carrot cake bagels?

As soon as utterly cooled, place them in a freezer secure bag and hold frozen for as much as 3 months. To reheat, allow them to thaw at room temperature after which both steam them in a steamer basket for 2-3 minutes and/or toast them in a toaster oven for 2-3 minutes till crispy once more!

What else can I stuff these bagels with?

You possibly can stuff them with no matter you want! I’ve stuffed them with precise carrot cake and cheesecake. Dried pineapples, pecans, coconut flakes are only a few extra examples.

Why did my bagel filling explode?

They might have exploded from not sealing the ends sufficient, over proofing or beneath proofing.

Take pleasure in!! When you make this Carrot Cake Bagel recipe, let me know! Depart a remark, ranking and in case you determine to share it on socials, tag me on instagram @Okonomikitchen. I’d love to listen to from you 😁!

Print

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Description

These carrot cake bagels are comfortable, chewy, and full of all flavours and textures of carrot cake! It begins with a really carrot-forward spiced dough after which full of carrot cake, cream cheese cream, raisins, walnuts and dried cranberries.


Carrot Cake Bagels

  • 170 g carrots, shredded
  • 140150 ml water
  • 1 1/2 tbsp (22 g) gentle brown sugar
  • 2 1/2 tsp (13 ml) oil
  • 1 tsp contemporary minced ginger
  • 432 g bread flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp all spice
  • 1/4 tsp cardamom
  • 8 g salt
  • 2.5 g lively dry yeast

Filling

  • cream cheese or any milky cream of selection
  • raisins
  • cranberries
  • toasted walnuts, chopped


  1. Add all of the substances right into a bread machine and run it on dough kneading cycle (about 20 minutes). If utilizing a standmix, add all of the substances to the bowl and blend utilizing the hook attachment. Knead on low for 3 minutes till the flour absorbs a lot of the water. Enhance the velocity to the subsequent lowest (2) and blend for 6-8 minutes, or till the dough comes collectively fully. This dough won’t be tremendous easy nor cross a window airplane check. The dough ought to really feel moist however not so too moist and sticky. 
  2. Place right into a plastic bag or massive air tight container and refrigerate in a single day (8-24 hours).
  3. Take away from the fridge and let the dough return to 17 C / 63 F. Divide the dough into 6 equal parts (about 120-122 g every). Roughly form right into a log and relaxation for 20 minutes to permit the dough to calm down.
  4. Roll out the dough, right into a rectangle. Place filling on the higher a part of the dough (refer to photographs), ensuring to not overstuff. Anyplace from 12-20 grams of cream cheese or cream and 12-15 grams complete of nuts and dried fruit. Taking the highest edge, convey it right down to cowl the filling and seal tightly. Proceed to roll down, sealing the top of every roll. Pinch the seam tightly on the final roll. Flatten the suitable aspect of the log and produce the opposite finish over. Pinch to seal the top. 
  5. Spray water over or cowl with a moist material and permit it to proof for 20-Half-hour, or till puffy. 
  6. Pre-heat oven to 218 C / 425 F midway via proofing. 
  7. Carry a pot of water to a boil and add some molasses or sugar. As soon as the temperature reaches 85 C / 185 F, boil both sides of the bagel for 10-15 seconds. Utilizing a slotted spoon, take away the bagels and switch to a ready baking tray. Bake for 20-25 minutes or till deeply golden brown.
  8. Take away from oven and switch to a wire rack. Serve heat or enable it to utterly cool after which add toppings as desired. Serve and revel in!



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