• 250 GRAM WHITE FLOUR
• 2 TSP YEAST
• 1 TBSP SUGAR
• 1 TSP SALT
• 1 TBSP OIL

• 250 GRAM WHITE FLOUR
• 2 TSP YEAST
• 50 GRAM SUGAR
• 1 TSP SALT
• 50 GRAM RAISINS
• 1/2 CUP OF MILK
• 1 EGG
• 30 GRAM SOFT BUTTER
• 1 TBSP ORANGE RIND
• 100 GRAM POWDER SUGAR

Make a dough out of flour, yeast, sugar, salt and 1.5 dl water. Knead it during ten minutes. Let it rise one hour. Roll the dough out into a long strand and cut in 20 pieces. Form rings of the pieces, close them well. Let the rings rise for another half hour. Bring a large pan of water to the boil, put the bagels in (not too many at once) and boil until they float (approximately 1 minute). Let them dry well. Brush with oil; you can sprinkle some poppy seeds, sesame seeds or salt on top of them. Bake in the oven for 10 minutes at 180 degrees Celsius.

By the end of the 19^th century, bagels were brought to the United States by Ashkenazi Jewish immigrants from Poland. Currently, they are New York's most popular breakfast food. Bagels are also served at funerals with eggs; both of them being round and symbol to life having no beginning and no end.
Bagels are a favorite food item to many Jewish people and very popular in New York. Experts are not sure about the origin of the word, one of the suggestions is Beygel (Yiddish), meaning ring or bracelet. The difference between bagels and other bread forms is that bagels are cooked in water before baking in the oven.
Surf to Home cooking for more information and recipes of bagels and other Jewish food.

Bagels are very popular in New York. The 10th of May 1837 marked the start of the "Panic of 1837" in New York. Banks went bankrupt and jobs got lost because of enormous inflation. Financial crises have become a regular phenomenon in the meantime. Click on culinary calendar for more links between cooking and historical events.

Make a dough out of flour, yeast, sugar, salt, milk, butter and egg and knead for 10 minutes. Add the raisins and the orange rind and knead a few more minutes. Let the dough rise one hour. Divide it into 8 balls and cut a cross in the middle. Leave the buns to rise 30 minutes more. Bake them 15-20 minutes at 200 degrees Celsius. Mix the powder sugar with a little water to a glaze and brush it over the buns while they are still hot.

Hot cross buns are traditionally served in the UK on Silent Friday, the Friday before Easter. Another recipe for Silent Friday is onion tart, which is served in Bari, the capital of Apulia (Italy).