Yeast bagels with cherry jam

Category: Bakery products
Yeast bagels with cherry jam

Ingredients

milk 300 ml
yeast 50 g
sugar 2 tbsp. l
sour cream 1 st
margarine (creamy) 250 g
eggs 2 pcs
salt pinch
flour

Cooking method

  • Dissolve sugar, yeast and salt in warm milk (I do this with a whisk until bubbles appear). Add sour cream, melted margarine (not hot), eggs beaten into a light foam, add flour and knead the dough - soft and elastic (it should lag behind your hands).
  • Then I take it and beat it on the table, like minced meat on cutlets, 30-50 times, then cover it with a towel and put it in a warm place for 1.5 hours. During this time, I knead 2 times.
  • I divide it into equal parts and roll each part into a circle, divide it into sections, add jam and wrap it.
  • Preheat the oven to 180 * C, grease a baking sheet with sunflower oil, cover with parchment paper and grease once again with pod. oil.
  • We put our bagels on a baking sheet, leave for 10-15 minutes to come up, then grease with an egg and sprinkle with sugar and vanilla sugar and send them to the oven for 20-30 minutes (as soon as a brown crust appears, take out)!

Note

Bon Appetit everyone! I think you will like it and sorry if something is wrong, this is my first recipe on your site !!!

IwOlga
Happy debut! A very cute slide! And what is the point of beating the dough?
Zhivchik
Quote: IwOlga

And what is the point of beating the dough?

If you have noticed, the author does not knead the dough in a bread machine, but with his hands. The point of beating the dough is likely to develop gluten.
IwOlga
Clearly!Tanya-Zhivchik, Thank you !
disney
Wonderful bagels! Can you ask about flour? How much do you need? Why am I so boring, I just have an incomplete package of flour, but to run to the store, well, it's very lazy
notglass
Judging by the recipe for flour 500 grams +50 - + 100g. It all depends on the flour. If very dry, then less, if wet - more.
Cook
And I also make bagels according to the same recipe. Only I try to take different fillings.
Very tasty as a filling - ground nuts with the addition of jam syrup (apple, for example) or honey - to a reasonable thickness. And in order not to confuse the fillings, I sprinkle some of the bagels after smearing with an egg (or just protein) with nuts, sesame or poppy seeds crushed into crumbs. Then those who love with apples will not be confused with jam or nut jam.
Author! You are well donethat the recipe was announced! This is a worthy business!
And photo - photo class!
Natashyla
Quote: IwOlga

Happy debut! A very cute slide! And what is the point of beating the dough?
thank you I was beating the dough for the first time (I read somewhere in the net that the dough turns out to be elastic, soft), and I was very surprised (in a pleasant sense) the dough turned out to be sooooo very cool, porous, and when you cut it, there are solid bubbles in it.
Natashyla
Quote: disney

Wonderful bagels! Can you ask about flour? How much do you need? Why am I so boring, I just have an incomplete package of flour, but to run to the store, well, it's very lazy
thanks :) for the flour, I don’t remember exactly how I didn’t measure it for evil, but I think that it’s about 1 kg, and there you need to look at the dough less or more
Natashyla
Quote: Cook

And I also make bagels according to the same recipe. Only I try to take different fillings.
Very tasty as a filling - ground nuts with the addition of jam syrup (apple, for example) or honey - to a reasonable thickness. And in order not to confuse the fillings, I sprinkle some of the bagels after smearing with an egg (or just protein) with nuts, sesame or poppy seeds crushed into crumbs. Then those who love with apples will not be confused with jam or nut jam.
Author! You are well donethat the recipe was announced! This is a worthy business!
And photo - photo class!
thanks :) if you do not mind, then I will take your fillings in my notes

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