Rum Raisin Bagels

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Ingredients

• 300 g wheat flour
• 1/2 tbsp. l. without a slide of baking powder for dough
• 125 g sugar
• 2 tbsp. l. orange peel
• 150 g butter or soft margarine
• 1 egg (medium)
• 125 g raisins pre-soaked in rum
• 100 g icing sugar
• about 2 tbsp. l. rum or water

Directions

1. Line a baking sheet with baking paper. Preheat the oven. Top / bottom heating: approx. 180 ° C. Air temperature: about 160 ° C Prepare shortbread dough: mix flour with baking powder in a bowl, sift. Add the rest of the ingredients, except the rum raisins, and mix with a mixer (using the hard dough hook attachment) for a while at minimum speed, then at maximum speed until a homogeneous dough is obtained. Stir in rum raisins carefully. Divide the dough into two halves. Form a roll about 45 cm long from each half. Using a sharp knife, cut each roll into 1 cm wide plates. Form bagels from them, put on a baking sheet and bake. Baking time: about 12 minutes. Remove the bagels and paper onto a kitchen wire rack and cool. To prepare the icing: Mix the icing sugar with rum or water. Cover the bagels with the resulting icing. TIPS: • To cover the bagels with speckled frosting, use a small frozen food bag with a corner cut off. • Cookies can be stored in tightly closed and dry containers for about 3 weeks. • Bagels get a special taste if you let them brew.