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Delicious bagels with jam. Yeast dough rolls. Yeast bagels - recipe, photo

Yeast dough rolls - fluffy-tender, quick and very tasty!

I love getting up in the morning, especially on weekends, and cooking something… romantic. Delicious, fragrant, light - after all, as the morning begins, so the day will pass.

While everyone is sleeping, you stand in the kitchen, invent something tasty, smile - you feel at least like a fairy. And what aroma is carried around the house - this is real magic!

The mention of bagels with jam immediately takes me back to my childhood. This wonderful pastry immediately makes the house in which it was baked cozier and warmer. The aroma coming from the oven can melt any heart. Cook these bagels with jam from yeast dough on a Saturday morning - and good mood for the whole family provided for the whole weekend.

Don't let it scare you yeast dough, it is prepared quite quickly (not counting the time required for parting) and requires a minimum of manipulation for this. Jam is ideal as a filling, because it is thick enough and does not flow out of the bagels during baking. But instead of jam, you can use other sweet fillings.

a glass of milk;
two tablespoons of butter;
yeast; (I use live yeast. A glass of milk needs 1/4 of a 100g pack)
two and a half glasses of flour;
two eggs;
jam.

Cooking time - 60 minutes.

Yeast should be diluted in warm milk (follow the dosage indicated in the instructions).

Then add lightly beaten eggs and softened butter to the milk.

Mix everything well, and then begin to introduce flour. In order for the dough not to turn out too tight, the flour should be introduced in several stages in small portions.

Knead a soft dough that will not stick to your hands. We roll the dough into a ball and leave it for 40 minutes to proof in a warm place, covering the dishes with the dough with a napkin.

Divide the dough that has doubled in size into four parts.

We roll one part of the dough into a round layer about 0.5 cm thick. Cut the circle with a knife into 6-8 segments.

Put a teaspoon of jam in the center of each segment, and then twist the triangular piece of dough from the wide edge to the corner.

We bend the ends of the resulting bagel slightly so that the workpiece takes the shape of a crescent. We do the same with the rest of the parts. Put the formed, but still raw bagels on a baking sheet, leaving a gap of at least 2 cm between them.

We bake bagels from yeast dough in an oven preheated to 200 degrees until a ruddy surface.

We let the finished bagels cool slightly, and then decorate them with powdered sugar.

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Hot bagels are always associated with the warm morning of the beginning of a successful day. It's easy to make this cute delicacy with your own hands. Big choice recipes will help you choose the one that will become your favorite.

Cottage cheese bagels - photo-recipe

Cottage cheese rolls are a wonderful option for quick and very tasty pastries that can be easily prepared even for breakfast and feed the whole family with a fragrant dessert. The dough for cottage cheese rolls, as the name suggests, is half of cottage cheese, so this pastry is not only very soft and delicate in taste, but also healthy. After all, cottage cheese even with heat treatment has the ability to retain most of its useful properties.

Cooking time: 45 minutes

Quantity: 4 servings

Ingredients

Curd: 400 g
Butter: 400 g
Flour: 2.5 tbsp.
Sugar: 70 g
Soda: 1 tsp

Cooking instructions

How to cook classic bagels with jam - a delicious recipe

Such bagels are actually recognized as classics. The hostess will need to take a simple set of products:

150 gr. margarine or butter;
2 chicken eggs;
a bag of baking powder for dough;
2 cups of flour;
100 g of sugar;
a pinch of salt.

Cooking:

Replace dough. It will need to be left in the cold for 1-2 hours. Make a "bun" out of the dough. Roll it out on a cutting board to the state of a circle of a sufficiently large diameter a couple of millimeters thick. Cut the circle into 8 equal-sized segments.
Jam is laid out on the widest part of each triangular segment. Jam can be used, which is better to mix with a small amount of starch in advance to prevent leakage.
Next, the bagels are folded, bending the edges a little inward. In this case, the warmed jam will not flow out. The corners of the finished bagels are folded slightly towards each other, in a crescent.
Bake in preheated oven for about twenty minutes. Ready treats will brown.
Sprinkle the finished delicacy with powdered sugar and cinnamon. Mac can be used. Poppy is sprinkled on bagels before baking. Powdered sugar and cinnamon are used after preparation.

Delicious fluffy yeast dough bagels

A hearty breakfast will be bagels, which were made from yeast dough. You can cook them in just 50-60 minutes. If you use instant yeast, the time will be reduced to half an hour.

For bagels you will need:

1.5 cups of milk;
1 chicken egg;
about 3 cups flour;
100 g of granulated sugar;
2 tablespoons of vegetable oil;
a pinch of salt.

Cooking:

Heat milk to 70 degrees. Dissolve sugar and yeast in it, add a third of the flour and leave to stand for 15 minutes. The dough will noticeably increase in size. About 2 times.
Add the rest of the flour and the rest of the ingredients. Flour should be added and kneaded until the finished mass stops sticking to the hands. Then you need to forget about the yeast dough again for 10 minutes. It will increase in size again.
Form a bun. Sprinkle flour on the table and roll out the bun into a thin circle. Cut the circle into 8 triangular segments. Roll up the finished bagels from the wide edge to the narrow part and bake in the oven until a clearly visible externally tender golden crust appears. This will take approximately fifteen minutes.

How to make bagels from shortcrust pastry

Exquisite to taste, crumbly bagels are made from shortcrust pastry. To prepare them, you need to take:

100 g of sugar;
200 g flour;
200 g butter;
1-2 chicken egg yolks;
1 packet of baking powder or half a teaspoon of baking soda.

Cooking:

very cold butter sharp knife chopped into small pieces.
They are laid out in a heaped flour. The butter is mixed into the flour with an exceptionally cold knife.
All other components are carefully added to a mass that looks like a real fine sand crumb. It is important to avoid heating the mass in order to obtain a very tender and most crumbly dough.
With the help of hands, you can only at the very end complete the connection of the test components.
The bun, already familiar from past recipes, rolls up. Then it is placed in a cold place for about 1-2 hours.
At the last stage, the chilled dough is very gently, preventing the appearance of cracks, rolled into a thin big circle. Next, the circle is divided into 8 segments of the same size.
The filling is placed on the wide part of the sector. You can make a bagel without filling.
Bake shortbread rolls in a preheated oven for about 15 minutes.
An alternative option for preparing a sweet treat is making bagels from yeast shortcrust pastry. Plastic shortbread dough can also be obtained by adding to classic recipe a couple of tablespoons of plain kefir.

Puff pastry rolls - crispy, tasty and tender

When planning to cook puff pastry bagels, you need to immediately understand whether a long and complex option for making puff pastry at home will be chosen or it is better to take a ready-made option as a basis.

Regardless of the selected type of the original product type, the finished layer of puff text should not be rolled into a bun. This can destroy the layers neatly formed during the preparation of a gourmet delicacy. If the sequence of these layers is violated during baking, the finished product will not rise. It will remain thick and not appetizing.

A layer of puff text is divided into triangles of equal size with a very sharp knife. Each of them is carefully separated from the cutting surface. When making bagels from puff pastry, you can try using a variety of fillings. Sweet tooths will like products that hide jam or jam. A full breakfast will be bagels stuffed with thin sliced \u200b\u200bpieces and ham.

Sour cream bagels recipe

The busiest housewives and hosts are able to treat themselves to delicious morning pastries and make bagels with sour cream in the morning. This recipe is recognized by experts as the fastest in cooking. This fabulously simple and incredibly quick recipe will require:

100 g of sour cream;
100 g butter;
2 cups of flour, which in this case can not even be sifted.

Cooking:

All components are dismounted by hand or a blender. If the finished dough turned out to be too soft and sticky, it should be put in the refrigerator for a certain period of time. Next, the dough is rolled into thin layers and cut into elongated triangles.
Any of the selected fillings is placed on the base of the triangle. Then they need to be carefully rolled up and shaped into a crescent.
It takes no more than 20 minutes to cook in a hot oven. This delicacy is very tender. It literally melts in your mouth. For those who prefer morning coffee with sweet cookies, you can sprinkle ready-made bagels with powdered sugar.

How to make bagels with margarine

Performing morning treats in amazing short term perhaps in the case when a recipe is selected, the basis of which is margarine.

To prepare this kind of morning delicious breakfast have to take:

200 g margarine;
150 g of sugar;
3 cups flour;
1 teaspoon of soda;
2 chicken eggs.

Cooking:

Eggs are broken into a fairly deep bowl. All the sugar used in the recipe is poured there. Beat the mixture, which includes butter and eggs, until a white foam appears and the sugar is completely dissolved.
Next, flour mixed with baking powder is added to the resulting sweet mixture. The dough is thoroughly kneaded. In some cases, this can be done by hand.
It is advisable to let the finished mass cool slightly. It will be easier to work with such a test later.
It will need to be rolled into a thin layer. The layer is cut into triangles. At the base of each triangle, the selected type of morning treat filler is laid out.
You need to bake such delicious bagels for about 20-25 minutes in a preheated oven.

Kefir bagels - a simple recipe

Those who are closely watching their figure should pay attention to bagels on kefir. They are simply prepared and baked in the shortest possible time.

To prepare this delicious treats required:

1 glass of kefir;
2 cups of flour;
150 g butter;
a sachet of baking powder for text or 1 teaspoon of soda;
2 eggs;
½ cup granulated sugar;
a bag of vanilla sugar;
a pinch of salt.

Cooking:

Immediately before starting cooking, when using soda as a baking powder, it must be quenched in kefir.
Softened butter, eggs, sugar and kefir are dismounted with a whisk until a thick white foam appears. You can use a mixer or blender. Flour is poured into the finished mass. The dough is kneaded until smooth.
The dough is rolled into balls, which are rolled into thin circles and cut into standard triangles for making bagels.
The mass of the filling is placed on a wide edge and rolled up to give the shape of a crescent. Bake such a bagel for 15-20 minutes.
Finished products are soft and delicate texture. Before serving, you can sprinkle with powdered sugar.

Recipe for bagels with milk

Cooking bagels in milk is available to the most economical novice hostess. The dish is extremely simple in execution and always turns out tasty and pleasant. To prepare such a delicacy, you need to take:

1 glass of milk of any fat content;
2 tablespoons of vegetable oil;
50 g butter;
1 chicken egg;
3 cups flour;
a teaspoon of salt;
a bag of baking powder or a teaspoon of soda;
3 tablespoons of sugar;
1 sachet of dry yeast.

Cooking:

All components for making bagels in milk can be mixed in a blender in any order.
The only thing to consider is that flour is best added to the running mixture last. This will help regulate the amount of this component. Depending on the quality of the flour, a slightly different amount may be required.
Ready dough should be soft, pliable and elastic. It just needs to be rolled into a thin layer and divided into triangular segments.
The filling is placed on the wide side of the triangle and the future finished product is formed.
Bake this low calorie treat for 20 minutes in a hot oven.

Delicious bagels on beer

Fluffy in texture, bagels are obtained by preparing beer dough. They are very savory due to the combination of a slightly salty taste of the dough and a sweet filling.

Cooking beer bagels involves the use of the following products:

250 g of light beer;
250 g margarine;
3 and a half cups of flour;
pinches of salt;
half a teaspoon of soda.

You can add half a glass of sugar. If you do not add sugar, you will get tender salty bagels. This unsweetened dough can be used for cheese-filled pastries or to make ham bagels. Sweetish dough can also be used to make savory bagels or classic products with jam or marmalade.

Cooking:

Making the dough starts with mixing eggs, salt, baking powder, sugar if used, then flour and beer are added.
The consistency of the dough varies the amount of flour added. It should simply roll out into a thin layer, which must be cut into triangles, on which the filling will be laid out. You can make bagels without filling.

How to cook lean bagels

Great Lent does not become an obstacle to the preparation of delicious and nutritious meals. Including you can cook delicious lean bagels.

To prepare them you will need:

1 glass of water;
a bag of dry yeast;
half a glass of vegetable oil;
3 cups flour;
a tablespoon of sugar;
a pinch of salt.

Cooking:

Yeast is bred in warm water. After a while, water with yeast is poured into the flour. Sunflower oil is added to the mass.
The dough is kneaded with sugar and a pinch of salt. It is advisable to leave the finished dough to “rest” for 10-15 minutes.
You need to roll out such a dough into a very thin layer. Next, the layer is divided into triangles. Ready-made bagels can be filled with a variety of fillings. Including jam or nut mixture.
Bake such lean bagels on medium heat for about 20 minutes. Finished products can be sprinkled with powdered sugar.

Filled bagels - how to make the perfect bagel filling

A variety of stuffing products can be used to make delicious bagels that are so delicious to eat with breakfast with hot coffee or take with you to work for a snack.

From childhood, everyone remembers such sweet treats, in which their beloved grandmother or mother rolled a strip of marmalade. The most common filler option is thick jam.
To make the filling, you can use your favorite varieties of jam. In order for such a filler to remain inside the bagel, the jam must first be mixed with starch. It will acquire in ready-made consistency close to jam.
Family members and guests will love the delicacy, which uses poppy seeds as a filling. It can be mixed with sugar.
To fill bagels, you can make almost homemade marzipan yourself by chopping several types of nuts and mixing nut mix with sugar. Poppy can be added to the mixture.
Unsweetened bagels are easiest to cook with cheese, ham, you can use fish or minced meat. Those who do not like sweets will love the salty bagels. Before folding, the inner surface of such products is sprinkled coarse salt, pepper and herbs.

Bagels are the easiest and most convenient type of delicious and quick to prepare breakfast or snack. To make them as tasty as possible, when performing them, you should pay attention to some recommendations:

Some types of dough for bagels are desirable to pre-cool. Especially such requirements are important for working with dough, which contains butter.

Bagels with jam- fragrant homemade pastries with a bright taste. As a child, everyone tried such a delicacy. Golden crust, slightly crunchy dough and sweet jam - all this is combined in a bagel home cooking. Prepare such bagels with jam, a recipe with a photo will help you create the perfect pastries that will appeal not only to you, but also to your family.

The basis for making bagels is dough. The dough for such products can be used yeast puff, shortbread, cottage cheese. Each version of this pastry has a special taste. From yeast dough, airy bagels are obtained that melt in your mouth, from puff pastry - crispy, from shortbread and cottage cheese - tender and full of flavor. Prepare a variety of bagels with jam for your family, a photo of each such product is presented in our recipes.

In this recipe, you will learn how to quickly cook bagels with jam on margarine. This cake is perfect for a kids party.

Ingredients:

200-220 gr. flour;
100-110 gr. creamy margarine;
100-120 gr. fat sour cream;
150-160 gr. any thick jam;
3-4 gr. drinking soda;
50-60 gr. powdered sugar.

Preparation of sand bagels with jam:

Melt margarine to liquid state let it cool down a bit. Mix the melted margarine with the required amount of sour cream and drinking soda. Pour the sifted flour into the resulting sour cream mass and knead not a tight shortbread dough. Flour must be added to the mixture in parts so that it turns out soft and uniform.
We mold the kneaded dough into a ball and wrap it in a film. Send the shortcrust pastry to the refrigerator for 30-35 minutes. After that, we divide the chilled dough into several identical pieces. From each such piece we form a small ball. Next, roll out the ball on the board, the thickness of the layer should be approximately 3 mm. Each rolled out layer of dough is cut into 8-9 segments of the same size.
On the wide part of the oblong triangles, spread the jam with a teaspoon and level it over the surface of the dough. Instead of jam, thick raspberry and currant jam or pieces of chocolate are also suitable as a filling. We wrap the dough with jam in the form of a bagel, we pinch its ends, it is thanks to this that the filling will not leak out during the baking process.
In order for the dough to be well fastened on the sides, it can be greased egg white. We wrap the formed bagels so that they resemble a crescent moon in appearance. Line a baking sheet with parchment paper, grease sunflower oil. After that, carefully lay the bagels on a baking sheet. Leave a distance of 2-2.5 cm between each bagel. This is necessary so that they do not stick together during baking, as the bagels will increase in size.
We heat the oven to a temperature of 180 C and send the bagels there. Bake them for 25 minutes. We take out the pastries from the oven, let them cool and sprinkle the bagels with powdered sugar or pour over each product with melted dark chocolate. This recipe for bagels with jam is very simple, use it if you want to quickly cook something delicious for your family.

Do you want to indulge in yeast-leavened pastries? Then you should cook bagels with yeast jam, you will get wonderful ruddy and airy pastries that will delight you with their amazing taste.

Ingredients:

200-220 ml of milk;
40-45 gr. butter;
40 gr. fresh yeast;
325-350 gr. wheat flour;
a couple of chicken eggs;
apple jam.

How to cook yeast bagels with jam:

First, heat the milk to a warm state and dilute the yeast in it. Lightly beat the chicken eggs with a whisk and add to the milk with yeast. Next, add soft butter to this mixture. We mix all these ingredients well and begin to introduce the sifted flour in parts. After adding each serving of flour, mix the dough intensively.
Knead the dough soft in structure, it should not stick to your hands. We roll it into a ball and put it in a warm place to rise for 40-45 minutes. Cover the yeast dough wet wipe or a towel. When the dough has doubled in volume, start working on it. Divide the dough into 4 equal parts. We take 1 piece of dough and roll it into a round thin layer, its thickness should be 0.5-0.7 cm. Now we cut the layer into segments (it will turn out 7-8).
Now we spread apple jam on each of these segments, level it with a teaspoon. Then we turn the dough with jam from the wide side to the corner. The ends of the formed bagel are slightly wrapped. We do this whole procedure with the rest of the test. Transfer the rolls to a greased baking sheet. vegetable oil. We keep a distance of 2 cm between them so that they do not stick together when baking in the oven.
We send the baking sheet from the bagels to the oven, which we heated to 200 C. We bake them until browned. We take out the finished bagels from the oven, let them cool a little on a baking sheet and transfer them to a dish, and then serve them to the table. Now you can treat your family with homemade cakes. Bon Appetit!

Bagels made with milk and margarine are fluffy and very tasty. This recipe uses dry yeast, but you can also substitute fresh yeast for a great result.

Ingredients:

180 gr. cold table margarine;
2 eggs;
200-220 ml of milk;
120-130 gr. Sahara;
10-12 gr. dry yeast;
1 p. vanilla sugar;
390-400 gr. flour;
1 yolk;
salt;
jam.

Cooking bagels with jam in milk:

Sift flour, add dry yeast, add a pinch of salt. Mix everything with a spoon. Grate table margarine into flour. With our hands we grind the flour with shavings from margarine into small crumbs. Add the required amount of sugar and a little salt to the chicken eggs. Beat the egg mixture with a mixer until a whitish fluffy mass forms. After that, pour in the milk, heated to room temperature, and mix.
Pour the resulting mixture into crumbs of margarine and flour and begin to knead the dough. The dough will be soft and slightly sticky to your hands. Next, wrap the finished dough in a film and send it to cool in the freezer for about 35-40 minutes. Then punch down the dough again and divide into 4 equal pieces. Roll each piece into a ball. We leave 1 of the balls for work, and put the rest back in the freezer.
Roll out the ball into a cake with a thickness of 5 mm. Be sure to dust the surface with flour before rolling out to prevent the dough from sticking. Cut the cake diagonally into 8 equal pieces. We place on each such triangle a teaspoon of thick jam. Jam can be absolutely anything. Delicious are such bagels with plum or apple jam.
If your jam is not too thick, then it can be easily thickened. To do this, you need walnuts or any other nuts. Grind them in a mortar or blender, and then mix with jam. Such a filling will have an excellent taste, besides, it will turn out to be quite thick, and will not flow out of the bagels during baking. Roll up the rolls and place them on parchment lined baking sheet. We keep a distance of 2-3 cm between each bagel.
In the same way, we make bagels from the dough that remains in the freezer. Using a silicone brush, grease the bagels with yolk. We heat the oven to 180-190 C. We send a baking sheet with bagels into it and bake them for 35 minutes until browning. Freshly baked bagels are cooled and served on the table, after sprinkling them with powdered sugar.

The easiest way is to prepare bagels on sour cream or kefir, as well as bagels from curd dough. Baking is soft, well suited, with a low cost.

Ingredients for the recipe:

flour 1.5 cups
sour cream 1 cup
sugar 1/2 cup
eggs 1 pc.
honey 1 tbsp. a spoon
baking powder 2 tsp
thick jam 200 g
starch 1 teaspoon
pinch of salt

Cooking method:

Beat the egg with sugar, add sour cream, honey and a pinch of salt. Stir. Sift flour, mix with baking powder. Gradually add flour to liquid mixture. Knead a soft dough that does not stick to your hands and rolling pin. Let the dough stand for 15 minutes.
Mix jam with a teaspoon of starch. When baking, it will not leak out of the bagels and will not burn.
Divide the dough into 4 parts. Roll each part into a circle. Cut into segments. Place a teaspoon of filling on the edge of each segment. Roll the bagel towards the center. Dip the finished product in sugar. Bake until golden brown in an oven preheated to 180°C.
Advice: Delicious shortbread rolls stuffed with dried fruits and nuts. To prepare the filling, pour dried apricots and raisins hot water for 10-15 minutes. Drain the water, dry the dried fruits, cut into small cubes. Chop nuts. Mix raisins with dried apricots, nuts and granulated sugar in a ratio of 2:2:1. You can not put sugar at all. The filling is so sweet.

Love crunchy, crumbly pastries? Make shortcrust pastry rolls. Baking is high-calorie, because it contains butter, sour cream, a lot of sugar, and a sweet filling. Hearty option for morning coffee.

Ingredients for the recipe:

margarine 200 g
sour cream 200 g
flour 2 cups
eggs 2 pcs.
sugar 1 cup
salt 1/3 teaspoon
cherry jam 1 cup

Cooking method:

Margarine should be frozen, only from the freezer. Grate margarine or chop in a food processor. Change the knife to the dough hook. Add cold sour cream and a pinch of salt to the margarine. Almost immediately, add the yolks of 2 eggs. Stir.
Gradually add flour. The dough should form a smooth ball, not stick to the walls and hands. Put the finished dough in the refrigerator for 25 minutes.
On a floured surface, roll out part of the dough into a circle. Cut into sectors. Wrap a teaspoon of jam cherries in a bagel, after decanting the syrup. Dip each bagel in egg white and then in sugar. Spread on a baking sheet lined with baking paper.
Bake for 20 minutes in an oven preheated to 180°C.

One of the most delicious are puff pastry bagels. but puff pastry painstakingly and for a long time preparing, it is not always possible, very high in calories. Experienced housewives successfully prepare false puff pastry from cottage cheese. Bagels are lush, flaky, very soft and healthy, because cottage cheese in baking retains all the useful properties.

Ingredients for the recipe:

flour 300 g
cottage cheese 300 g
butter 250 g.
egg 1 pc.
soda 1/2 teaspoon
pinch of salt
sugar 1/2 cup
apples 3-4 pcs.
lemon 1/2 pc.

Cooking method:

Chop the cooled butter into crumbs with flour. You can rub the butter into flour on a coarse grater and rub it with your hands. Whisk the egg with a pinch of salt. Mix cottage cheese with soda. You can quench soda with lemon juice.
From butter-flour crumbs, cottage cheese and eggs, knead a soft dough. The amount of flour will be different each time due to the different moisture content of the curd. Put the dough in the refrigerator for 1 hour.
Peel the apples from the core, cut into strips, sprinkle with lemon juice.
Next, divide the dough into 2 parts. Roll each into a circle no thicker than 3 millimeters. Divide the circle into 8-10 sectors. Place a teaspoon of apples, 1/2 teaspoon of sugar on the edge of each sector. Roll the roll towards the center. Dip in sugar. Bake in the oven at 200°C for about 25 minutes.

The most simple and uncomplicated. Having decided to please your relatives with homemade sweets, just go to the store on the way home for a pack of yeast puff pastry, and we will now tell you how to make bagels with jam from it.

Ingredients:

Yeast puff pastry - 1 pack;
Yolk - 1 piece;
Jam - for the filling.

The cooking algorithm here is easier than you can imagine:

Defrost the dough and roll it into a thin layer;
Cut into triangles
We spread the filling and twist the bagels;
Lubricate with yolk and send to bake at a temperature of 180 degrees.
We take it out, let it cool down and listen to compliments from loved ones.

Dough Ingredients:

sour cream - 200 grams;
chicken egg - one;
margarine (can be substituted butter) - 200 grams;
flour - 0.5 kg;
powdered sugar - four tablespoons;
a pinch of salt;
vanilla sugar - one sachet;
grated zest of one lemon.
For the filling: jam.

Cooking:

Beat an egg into softened butter or margarine or their mixture, add sour cream, lemon peel, salt, mix well. It is desirable to add flour in small portions and mix very thoroughly each time. There is no sugar and soda in the recipe for bagels on sour cream. The dough is very soft and very plastic, and the finished bagels are fluffy and rich.
From the resulting dough, you need to roll up the sausage and cut it into pieces, it is advisable to try to make them the same size. Roll each piece into a ball, and roll out a pancake from the ball with a rolling pin. To prevent the dough from sticking to the surface, it is better to roll it out on a well-floured board, hands and a rolling pin should also be powdered with flour.
The diameter of the pancake depends only on your desire regarding the size of the bagels - large or small. Bagels turn out tastier if the thickness of the rolled pancake does not exceed one centimeter. Cut each rolled circle radially with a special dough knife or ordinary into triangles.
Put the jam at the base of the triangle (on the wide part) and roll up the bagel. Jam should be thick and sweet - pear, apple, plum are perfect. If you have a rather liquid jam, add a little potato starch to it.
Lubricate the baking sheet with margarine, put the bagels with the filling at a distance of about 2 - 3 cm, because during the baking process they fit a little and increase in size. You can not grease the baking sheet, but cover it with parchment paper (then it will take less time to wash the baking sheet from jam). Bake in an oven preheated to 150 degrees for no more than half an hour.
Be careful not to overcook the dough in the oven - too long baking will cause the bagels to be very dry. After baking, they are not golden, but white - almost like raw dough. Therefore, it is better to check the readiness with a wooden stick.
Immediately after removing from the oven, roll the bagels in powdered sugar, you can mix it with vanilla sugar to make the flavor more pronounced. Another way to decorate bagels is to sprinkle them with sugar before baking: dip the top side in a beaten egg in a bowl, and then generously in sugar on a plate.

In a house where the aroma of freshly baked yeast pastries spreads, it always breathes comfort and warmth. No matter where you are in the world, you always strive to return home as soon as possible, where you will be served delicious food and tea ... well, of course, bagels! Bagels with jam from yeast dough! By taste and texture, wonderful twisted buns with sweet filling are familiar to many since their carefree childhood. And I see no reason to deny myself the pleasure of turning back the clock and enjoying the taste of wonderful pastries, and at the same time pampering the household with another culinary hit own cooking. And what is small yeast baking will be a hit in your family, no doubt!

Everything is very simple. The most important thing is to prepare high-quality dough for bagels. Yeast dough is prepared in the sourdough and sourdough method. For sweet pastries, in my opinion, sponge yeast dough is more suitable. It is time-consuming to perform, fits and separates several times, but the effort is worth it! Yeast sponge - the perfect dough for the soul home baking! Bagels are soft, airy, they really melt in your mouth. And in order to make it easier for you to make sweet bagels with jam filling, so that everything is clear with both the dough and the molding of bagels, I photographed the whole process in detail and post the recipe for bagels along with a photo of each step.

Cooking time (in the oven): 30 minutes / Yield: 20 pieces

Ingredients

wheat flour 700-800 g
fresh yeast 30 g (dry 1 teaspoon)
milk 300 ml
vegetable oil 3 tbsp. spoons
pinch of salt
granulated sugar 3 tbsp. spoons
chicken eggs 4 pieces (2 in the dough, 2 for greasing)
jam 500 grams

How to make bagels from yeast dough with jam

I start by making the brew. I pour milk into the bowl and heat it up to a temperature of 35-40 degrees. If there is a thermometer, great, if not, the temperature is determined with a finger - it should be pleasantly warm (this, of course, is a subjective criterion). I add fresh yeast to warm milk, no matter what - both fresh and dry will fit equally. I used fresh. Mix well, then pour 1 tbsp into milk with yeast. a spoonful of sugar and 4 tbsp. spoons of wheat flour.

Thoroughly stir the yeast mixture with a whisk so that not a single lump remains. I cover the bowl with the finished dough with a clean towel and put it in a warm place to approach for 30-40 minutes.

In the meantime, I break two chicken eggs into a bowl, add sugar and a pinch of salt. Thoroughly beat the eggs with a whisk or a mixer into a thick mass.

If the yeast was fresh and everything was done correctly, then the dough in a warm place doubles or even triples. I pour beaten eggs into the dough, mix and add vegetable oil.

It's time to knead the dough. Be sure to sift the flour through a sieve several times. By sifting flour, we not only get rid of specks (there are such incidents, especially if you buy a product in plastic bags), but also enrich it with oxygen. Now I pour the flour in small portions into a bowl and gradually knead the yeast dough. When finished, it should be elastic, but at the same time not clogged and hold its shape well. I make a ball from the dough, put it in a bowl, cover with a clean towel and put it in a warm place for 1 hour. When the dough fits well, I knead it, after which I proceed to the preparation of bagels with jam.

The dough is ready - you can start forming bagels. I divide the dough into 20 pieces. I form a ball out of each.

I roll each ball of dough into a cake, make transverse cuts at the end. I spread 1-2 tablespoons of jam closer to the center of the cake. Jam, as you can see, I have thick.

I wrap the dough to the middle, press the edges tightly and grease raw egg. I form bagels.

I spread the twisted horns on a baking sheet covered with baking paper. Once again I leave the dough for proofing - now the dough of bagels with jam. It is enough to melt the product for 30 minutes. I grease with a beaten egg to get shiny tanned sides, and put in an oven preheated to 180 C to bake.

It will take about 30 minutes for the bagels to cook in the oven. It may take you a little longer, as every oven is different. In any case, after 30 minutes, look at the pastries. It should brown well on top.

I remove the finished products from the oven, cool and serve to the table. A bonus to the bagels will be the smell - such that you can already eat them alone.) Bon appetit!

Looking for a simple, tasty and pretty-looking pastry, I stumbled upon these bagels with jam from yeast dough. The recipe, as is often the case with me, has been slightly tweaked, focusing on own experience and culinary preferences. I have a dough with yeast in milk. In the filling - thick (lumpy) and very fragrant cherry jam. For beginners, I filmed the entire cooking process with a photo step by step. Bagels are not pies for you. You can’t blind them somehow, so long as the seam doesn’t open. The sides of the bagels must be embossed, and the filling must be securely hidden in a fluffy crumb so that nothing leaks out. It is these bagels that we will learn to bake with you today. As a result, we get wonderful, lush, airy and very, very tasty bagels! And the smell that was during baking - words can not describe! While I was taking photographs, my household members hurried everything and eagerly looked over my shoulder in anticipation. Needless to say, the entire batch of 14 bagels disappeared while still warm.

Ingredients for yeast dough:

milk - 200 ml,
sugar - 6 tbsp. l.,
salt - 3/4 tsp,
fresh yeast - 20 g,
flour - 450 g + 4 tbsp. l. on the brew
vegetable oil (or melted margarine for baking) - 30 ml,
egg - 2 pcs.,
vanillin - 1 sachet.

very thick (ideally lumpy) jam - 400-500 g.

To grease the rolls:

egg - 1 pc.,
milk - 3 tbsp. l.

How to cook bagels with jam from yeast dough

In principle, any type of yeast dough is suitable for bagels, therefore, if you already have your favorite recipe, knead the dough according to it. If not, I suggest using my option. First, we set the steam. In a bowl we fall asleep 2 tbsp. l. sugar, flour (be sure to sift) and yeast.

We slightly heat the milk (I send the filled glass for 30 seconds in the microwave) and pour it over everything that is in the bowl. We knead the dough until smooth with a whisk and forget about it for 15 minutes, while not forgetting to hide the bowl where it is warm.

Again, mix everything well and sift the flour into a bowl. Knead a soft, elastic dough. In order not to inadvertently interrupt him with flour, introduce it better parts. I am the first 2 tbsp. I fall asleep immediately, the rest I fill up with half a glass. This makes it easier to keep track of the desired consistency of the dough.

Cover the bowl with the dough with a towel or cling film and let the dough rise for an hour.

After the dough has increased by 2-3 times, we punch down, and proceed to the formation of bagels. We divide the bun into balls the size of a tangerine. I got 14 of these balls. Now we take one of the balls, lightly dust it with flour and roll it into an oval-shaped cake.

On one half (stepping back from the edge 1-2 cm) we put the jam filling. On the other half, we make several transverse cuts - you can cut it to the end, like mine, or you can not cut it to the edge of 0.5-1 cm. You need to try this, it will be more convenient for someone to roll the bagel.

We first cover the filling with the whole part of the cake with dough, pressing the edges tightly so that during baking the bagel does not spread into something shapeless (albeit also tasty). Lubricate this covered part of the dough with a mixture of eggs and milk.

Then we carefully wrap the bagel with the “striped” part of the cake, also securely fastening the edges of the dough. Give the bagel bananaob different shape and place on a baking sheet lined with greased baking paper. Let the formed bagels rest while the oven heats up.