Beer bagels

Category: Bakery products

Ingredients
butter or margarine	250 g
wheat flour	420 g
light beer	100 ml
vanilla sugar	1 pack.
Jam or marmalade for filling

Cooking method

1) Chop cold butter or margarine with a knife and load into a mixer bowl, add vanilla sugar (or vanillin on the tip of a knife), half the flour and mix at medium speed into crumbs.
2) Add beer and remaining flour - I add in portions and in turns. The original recipe says that you need to mix the butter and all the flour into crumbs and only then add beer, but this way the dough needs to be kneaded longer, and I personally did not notice the difference in taste.
3) Divide the dough into 4 parts, roll up the balls and put them in the refrigerator for 1-2 hours.
4) "Sprinkle" the table with flour and sprinkle some sugar on the table (about 0.5 cups). Take out the koloboks one by one, roll them into a circle on sugar, cut the circle into 8 parts (segments). Put the filling on the wide part of the segment (I had a thermostable jam, but you can use any filling: boiled condensed milk, marmalade, thick jam, raisins, nuts with sugar, etc.) and roll the bagels.
5) Put on a baking sheet (it is advisable to cover it with baking paper) and put in an oven preheated to 180 - 200C. How brown they are - ready!

The dish is designed for

2 trays

Note

I like very much beer cakes for Napoleon - thin, crispy, so flaky. And so I wanted to try a similar dough for bagels. I found the right recipe in my mother's cookbook, though without specifying the exact flour ... Having rummaged through the Internet, I found both the recipe and the cooking process, took a photo and now I can safely share with you!

A source: 🔗