Yeast bagels with plastic marmalade

Yeast bagels with plastic marmalade

Category: Bakery products

Ingredients
Dry yeast	2 tsp
Wheat flour	530 g
Salt	1 tsp
Sugar	3 tbsp. l.
Margarine or butter (soft)	200 g
Milk	200 ml
Egg	1 PC.
Layered marmalade	about 300 g

Cooking method

• Put everything in a bread maker (except for marmalade), in the order recommended by the instructions for your oven. Pizza program, switch off after 20 minutes. During the kneading process, keep an eye on the dough; you may need to add a little flour or milk. Transfer the finished dough to some container, cover it with a towel, or even put it in a bag and put it in the refrigerator. The dough should be like this:
• 
• After two hours, you can make bagels. Divide the dough into 4 parts, roll out a circle from each. Divide the circle into segments.
• 
• Put a piece of marmalade on the wide part and roll it up.
• 
• From this amount of dough, rolls are obtained on two baking sheets. Let it come up a little. Bake on convection at 170 degrees for 25 minutes, if the oven is without convection, then the temperature is 180 degrees. After baking, place them on wire racks to cool slightly and sprinkle with powdered sugar on top.

Note

These bagels have been our favorite for many years. And only two years ago I found out that this dough recipe is very similar to Khrushchev's dough. Instead of layered marmalade, you can put thick jam or heat-stable jam.

It looks very tempting and the pens are itching to make, but ... where to get the plastic marmalade and if you can show the packaging from it - I will look

[nut]

nut
I will not show the packaging, because I buy apple marmalade in the market by weight, it is where all confectionery is sold. I go to such markets only because of this marmalade and loose figured chocolate. But somehow I also bought some marmalade from the Kolomchanochka confectionery factory, it was in the package just right. Oh, how much of this marmalade was in the old days in all Soviet stores and why they don't want to make it now

[Andreevna]

Andreevna , if I understood this marmalade correctly, do the sellers just cut off the desired piece, that is, is it very dense? and it is the name "reservoir"

All right, as much as necessary, and cut off as much. Yes, it is dense, which is why it is good in baking, does not spread at all, even the corners do not need to be tucked when making rolls.

Thank you very much. I'll have to leave on the weekend in search of

I took a picture, here it is:

Once again, GRAND MERSY Now at least I'll know what I'm looking for

[Andreevna]

So, today I went around my entire market - until I found Andreevna , and how much does 1kg of marmalade cost to at least navigate

[nut]

nut In the Platypus - 430 gr - 119-50 + there is also apricot ...

In the Platypus - 430 gr - 119-50 + there is also apricot ...

Fig, behold, how the price of it was lifted up, in the fall I took 70 rubles in the same "Platypus", or so ... I bought apple, apricot and plum ... two packs are still lying in the fridge ...

[Andreevna]

So, today I went around my entire market - until I found Andreevna , and how much does 1kg of marmalade cost to at least navigate

Oh, but I don't remember exactly. I gave something about 70 rubles for 500g approximately. And here I was thinking .... what if you make your marmalade according to Tortyzhka, on agar which, this is how it behaves in baking, does not flow out? I also once bought bagels with plums and nuts, like grind everything and wrap it in a bagel, it was delicious, but the dough was not very good there. Probably and dried apricots can be with nuts if that .... well, if there is no marmalade.No, well, finally the platypus has become insolent, wow the price

Now I went to the kindergarten for my granddaughter and on the way went into the magician, which I never go to at all - and there this marmalade is waiting for me - 220r. per kg of apple - I took 500g for a sample. Thank you all for your help, now I’ll look for apricot and plum. Now, if you knew how it’s done, you can cook it yourself at home, eat apricot, plum, strawberry, currant jam - everyone’s already full, and it would be fine

Now, if you knew how it is done, you can cook it yourself at home, eat apricot, plum, strawberry, currant jam - everyone has already eaten, and it would go into business

That's how it is always, where you never look, there you find then And we already did home, Tortyzhka taught, but there on agar, here I made blackcurrant jam https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44602.0
And the granddaughter with great pleasure will lay out these gummies and roll them up, mine, so it doesn't let me do it, I just roll them and cut them into segments. And she calls them Makalesiki for some reason, when she was three years old she called them that, and to this day they are with us, now in all households, only they are called Makalesiks

[nut]

Now, if you knew how it is done, you can cook it yourself at home

nut
We have a great topic on the forum: MARMALADE PLASTOVOY CAN BE MAKED AT HOME .
HERE I told and showed my plum marmalade.
To be honest, home-made plastic marmalade is in no way comparable to store-bought one. For the sake of interest, I tried a tiny piece of "Kolomchanka" layered marmalade, after home it seemed nothing at all ... well, perhaps only for baking ...

[Andreevna]

Andreevna -this is for you Bagels are just a miracle - they melt in your mouth So fluffy, just weightless Thank you very much for the recipe - now they have settled with me forever

[nut]

nut
What beautiful bagels you have! I am very glad that you liked these bagels. Did your granddaughter help to sculpt? And thank you for such a wonderful review and a bunch of flowers.

Thanks for the recipe. The bagels turned out to be stupid.
The dough works well. You can also wrap sausages in it. It turns out great.

[Andreevna]

Andreevna Huge THANKS for these bagels from my husband, youngest son (the eldest is away) and colleagues at work, and from me personally !!!!!!!!! The dough is tender and crispy at the same time, well, just a fairy tale !!! I didn't even take a photo, because they grinded it in the blink of an eye, today I will knead again for the night, and in the morning I will bake. I will try to take a picture. So tasty!!! The filling took apricot marmalade. We have it for 16 UAH. kg. and it is used very economically. In general, solid pluses and benefits. To work for tea, or on the road - you can't imagine better.

Andreevna, thank you for the delicious recipe for bagels. I made the dough exactly according to the recipe, and for the filling I took homemade apple and pear jam; I sealed the edges of the bagels just in case. Bagels were baked, each more beautiful than the other. But here and there, the jam still found somewhere to run away. As a result, the bagels turned out to be delicious, you will lick your fingers, my pets dealt with them at once.
Thank you from me and my family!

[Ludmila P., BlackHairedGirl, oleg9979]

Ludmila P., BlackHairedGirl, oleg9979
Thank you for your gratitude and I am very glad that you and your loved ones liked these bagels. I make them very often, because they are the most favorite bagels in our family.

Thank you VERY MUCH for this recipe. The only thing that I did not find in any marmalade store was to make bagels with apple jam. The dough was kneaded in a bread maker. When I was baking, I thought: "How long will the dough not get stale?", But I could not find out, by the morning of the next day there were 10 pieces left. I did not deviate from the dough recipe, everything turned out fine. Thanks again!!!

[Lesya P]

Lesya P
What cute bagels you've made! I also always sprinkle powdered sugar on top. I am very glad that this recipe was useful to you.This year, I also did not find a normal layer marmalade. I bought plastic marmalade from Dixie, it looked strange, too bright, but I grabbed 4 packs at once, the result is such disgusting, continuous chemistry. We ate picking out this marmalade. And all summer I baked with apple jam, just like you. Just so as not to leak out, I put it a little and when wrapping it at the second turn, I bent it inward a little. In wrote, did you understand me, or not?

You can come to me, I'm Olesya. In fact, it was not bagels that came out, but some twists, since I cut the rolled dough at random with a knife. THANKS again for the recipe, the dough is soft, elastic and easy to roll.

Thanks for the recipe! The result is very tasty and tender bagels. I have bookmarked this recipe for a long time, but there was no time to try everything. The dough is very pleasant to work with. Made with orange confiture and poppy seed filling. It turned out two baking sheets.

[Such a tempting recipe]

Such a tempting recipe I'll bookmark for now

Delicious bagels !!! : girl_love: I really have a slightly different recipe (1/2 glass of milk and 250 g of butter or margarine), but I think the taste of the dough is not much different. I put jelly candies inside, because I have never seen plastic marmalade in our area. I cut the candy lengthwise into 2 parts. The candies are called "Lucky Days", they used to be called "Jelly", candy wrappers are transparent, the inscriptions are white, the tips of candy wrappers are red and white, candies of different colors and tastes. They are produced in Podolsk, Mosk. region Sold everywhere in my opinion. I baked these bagels for three days in a row last week. The result is on the face and other parts of the body. But today I will bake again, I really love them.

olaola1, thanks for the tip on using jelly candies

Thank you so much for such an amazing recipe! The bagels are crispy on the outside and layered like croissants on the inside. I make them at least once a month. at first I made it with plastic marmalade (Ozersky), then we bought thermostable jam in Metro, this time it turned out to be a real assortment (from what it was): with jam, with pieces of chocolate, with sugar and cinnamon. Very tasty And I did it with jelly sweets, it turned out well, but they practically do not melt when baking.

Filling addition: it turned out that I have a lot of frozen berries since the summer, I urgently need to dispose of it. I made strawberry and raspberry jam in HP, poured it into a glass mold, left it at room temperature, after two weeks the jam turned into marmalade, cut well with a knife, and I used it in these bagels. Miracle - not a single bagel did not leak the filling during baking !!! to celebrate, I cooked it still - it is standing, dries up !!! For me, this is the perfect homemade filling for these bagels!

Andreevna, thank you very much for the recipe! For a long time I have been baking bagels only according to this recipe, but I do not put them in the refrigerator - I just stand on the table. The dough is wonderful. I make bagels with boiled condensed milk or half of the "Cow" candy (I love it in the filling).

Tell me, to what thickness the dough should be rolled out, and approximately how many bagels are obtained?

[koza]

koza,
I divide this amount into 4 parts. I roll each into a circle about 3-5 mm thick. If you like small bagels, then cut each circle into 16 parts, if a little larger, then into 12.

Thanks a lot for the recipe. I baked my son to school, for tea. The homeroom teacher said the children were delighted and asked for a recipe.

[Irinai Alexey]

Irinai Alexey,
All right, Irish, you got there, now you will bake them for every tea party at school. I've been baking these bagels every month for my own for 30 years already. And in the summer, every week. And you haven't bothered so far

I think the same. But the son is happy, proud of his mother. Of course, the most important thing is that everyone gets at least 2 things. Thanks again for the recipe.

[Andreevna]

Andreevna, Alexandra, thanks for the recipe! I did everything according to the recipe, it turned out very tasty!