Austrian Apple Bagels - Oesterreichische Apfel-Croissants

Category: Bakery products
Kitchen: austrian
Austrian Apple Bagels - Oesterreichische Apfel-Croissants

Ingredients

Flour 3.5 st
Fresh yolks 3 pcs.
Low-fat sour cream 1 tbsp.
Butter 200 g (prescription 1 tbsp.)
Dry yeast 2 tsp
FILLING
Sugar and nuts 0.5 tbsp.
Apple 1 large
Cinnamon taste
Glaze optional
Salt in the dough 1/3 tsp

Cooking method

  • There are not so many things in the world that can bring a family together as well as drinking tea with homemade cakes! Treat your loved ones with these wonderful bagels.
  • Austrian Apple Bagels - Oesterreichische Apfel-Croissants
  • In a large bowl, combine flour and dry yeast, add chilled and finely chopped butter, and mix well until finely crumbled with your hands.
  • Austrian Apple Bagels - Oesterreichische Apfel-Croissants
  • Add egg yolks and sour cream, slightly beaten with salt, mix thoroughly again and collect the mixture into the dough without kneading.
  • Austrian Apple Bagels - Oesterreichische Apfel-Croissants
  • For small rolls, divide the dough into 6-8 parts, for large ones into 4 parts. I made half a portion, so I divided the dough first into two parts, then one of them into two more.
  • Austrian Apple Bagels - Oesterreichische Apfel-Croissants
  • Wrap in plastic bags or plastic wrap and refrigerate overnight.
  • Combine sugar, chopped pecans or macadanamias, and cinnamon. Cut the apple into small cubes and pour the lemon juice over the cubes, stir until the apples retain their color.
  • Austrian Apple Bagels - Oesterreichische Apfel-Croissants
  • On a floured surface, roll each dough ball into a thin circle.
  • Sprinkle the rolled dough with the sugar mixture and and apples. Cut each circle into 16 wedges and roll the wedges into rolls, starting at the widest part, taking care to keep the filling in the dough.
  • Austrian Apple Bagels - Oesterreichische Apfel-Croissants
  • Austrian Apple Bagels - Oesterreichische Apfel-Croissants
  • Bake in a preheated oven at 170 g for 50-20 minutes until light golden brown.
  • After baking the bagels, pour over the icing (lemon or vanilla).

Note

Recipe bagels are not recommended!
You need to use less fatty sour cream - I didn't have another ...

Florichka
Interesting. Only Astrian or Austrian bagels after all?
Rada-dms
Florichka, well, of course the Austrian ones, you can't put out recipes at night ... I noticed it myself!
Thank you!!!
Marusya
Olga, delicious bagels And what kind of tasters are sitting around a full plate?
Rada-dms
Marusya, this is such a stand for hot, ceramic - in the year of the rabbit they gave
Albina
Rada-dms, such mouth-watering bagels And what a wonderful master class. Bye bookmark
Florichka
I got kicked today and got up at 3:30, so I spied on you, watched the entire editing process. The bagels are very pretty. And live animals or toys?
MariV
Cool slingshots! I will do it without yeast! At school, in grade 10, we made these for our class teacher for her birthday! She was so glad!
NatalieN
many thanks to the author. Sorry not to post a photo. Lovely and delicious !!!
Rada-dms
NatalieN, how great that the recipe came to taste !!!!! Very, very happy !!! And thank you very much for writing your review!

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