1. Pour warm water into a bowl (it should feel warm, not hot). Add yeast and sugar or honey. Stir gently and let sit for 5–10 minutes. The mixture should become foamy—this means the yeast is active. 2. Add flour and salt to the bowl. Mix until a firm dough forms. The dough should feel stiff, not soft like regular bread. 3. Transfer dough to a work surface. Knead for 8–10 minutes until smooth, elastic and slightly firm. ( If dough is too sticky, add a little flour. If too dry, add a few drops of water.) 4. Place dough in a lightly oiled bowl. Cover with a towel or plastic wrap. Let rise in a warm place for 1 hour. (It will not double much—just slightly puff.) 5. Divide dough into 8 equal pieces. Roll each into a smooth ball. Poke your finger through the center. Gently stretch into a ring about 1–1.5 inches (3–4 cm) hole. 6. Rest after shaping (IMPORTANT STEP): Place shaped bagels on a parchment-lined baking sheet. Leave space between them. Cover loosely with a towel or plastic wrap (This prevents drying and helps them hold shape.). Let rest for 25-30 minutes in warm place. 7. Bring 2 liters of water to a gentle boil. Add honey or sugar. Reduce to a gentle simmer (not aggressive boil). 8. Carefully place bagels into water (2–3 at a time). Boil 30–45 seconds per side. Remove with a slotted spoon. (Longer boiling = chewier bagels.) 9. Place boiled bagels back on parchment-lined baking sheet. While still wet, sprinkle with seeds or seasoning. 10. Preheat oven to 425°F (220°C). Bake for 18–22 minutes until deep golden brown and firm crust. (Rotate tray halfway for even baking.) 11. Transfer to a wire rack. Let cool at least 15–20 minutes before slicing. SERVING IDEAS: - Cream cheese - Butter and jam - Smoked salmon (lox) and cream cheese - Breakfast sandwich with egg and cheese

   1. Wash the raisins and currants in hot water and put them on paper towels to drain. Set 2 tablespoons of the flour on side. Sift the remaining flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. cover the bowl and leave it in the warm place for 20 minutes until the yeast bubbles up.

2. Set aside 1 tablespoon of the butter. Melt the rest of butter in a pot. Using the dough attachment of an electric mixer, mix the melted butter, vanilla extract, eggs, salt and lemon zest into the dough until it shows bubbles.

3. Toss the raisins and currants in the remaining 2 tablespoons of flour and gently fold them in to the dough.

4. Grease a 9 1/2 in (24 cm) gugelhupf mold (or fluted tube pan), place the dough in it, cover it with plastic wrap, and let it rise in a warm place for 40 minutes.

5. Preheat the oven to 356F (180C). Place the gugelhupf on the middle rack of the oven and bake it about 50-60 minutes. test the cake to see if it is done. (To taste if a cake is done, insert a wooden toothpick or skewers into the center of the cake. If the toothpick or skewer come out clean, the cake is done.)

6. Remove the gugelhupf fro the oven and cool for about 20 minutes. Turn the cake out on a cake rack. Melt the reserved 1 tablespoon of butter and brush it over the cake. Sprinkle the cake with the confectioner's sugar.