Bagels with jam

[Bon Appetit!]

Bagels with jam

Category: Bakery products

Ingredients
dry yeast	2.5 tsp
water	300 ml
milk	1 tbsp. l.
lard (pork fat)	2 tbsp. l.
salt	1 tsp
vanillin	on the tip of a knife
sesame	2 tsp, more
flour	500 gr, orient yourself according to your
milk or egg	for coating
jam (I have cherry)

Cooking method

• Of all the ingredients, except for fat, we knead the dough by hand or on the dough (dumplings) program in a bread maker. Add fat at the end of the batch. Let the dough stand until it doubles in volume and you can form ...
• I make in the form of bagels. Thanks to this, the jam does not flow out. But if I did it in the form of pies, then, personally, a third of the pies would be leaking. Everything is done very simply. I will separate a piece of dough that is acceptable for your home size (the main thing is that you can bite off) and stretch it in a triangle with our hands. On the wide edge, in the center, place the required amount of jam and fold the bagel.
• 
• Place the bagels on a baking sheet and leave to proof.
• 
• When the bagels increase in size, we send them to the oven. At a temperature of 180 degrees, they are baked for 15 minutes. But you need to focus on your oven and its temperature regimes.
• After 10 minutes, after the start of baking, grease the bagels with milk. If you are brushing with an egg, then do it before baking.
• The first is ready
• 
• The bagels are crispy. Sweet and sour jam perfectly complements dough made without sugar.

The dish is designed for

18 pieces

Time for preparing:

2.5-3 hours from the beginning to a cup of tea. Depends on the room temperature.

Cooking program:

oven, airfryer

Note

If you replace the fat with vegetable oil, then such a crispy crust and crumb structure will not work.
The role of a teaspoon is played by a small measuring spoon from a bread machine.
Bon Appetit!

I would say "bagel-pies". Look how they ripped open
Can I have more filling?

Mom also called them pies, but I wrap them in bagels. More filling is possible. Mom adds flour or starch to the jam so that it does not leak. Personally, I use pure jam. It is in these bagels that the rhubarb-cherry-gooseberry jam is made. The pectin is quite natural and the jam is thick.
In general, the fillings are taken to taste, so the quantity was not indicated in the ingredients.

And this is hot today. I decided to sprinkle the jam with cinnamon.

I greased these bagels with milk two minutes before the end of baking.

And these before you send to the oven.

I like the former more for their brilliance.

The first is yes, it is better
Tanya, and you try to add the filling twice at the stage of wrapping the bagel

The first is yes, it is better
Tanya, and you try to add the filling twice at the stage of wrapping the bagel

Sorry, though I'm not Tanyusha, but I would like to know how to put the filling twice?

At the beginning , wrapping a little, and in the middle, so that there is more
Why not?

[Giraffe]

Tanya Giraffe, question ... Milk 1 tbsp. lt in the recipe is it in the dough? And sesame seeds there too?

Sesame seeds in dough, milk for coating

No, no, milk is written twice in the recipe, so 1 tbsp. l. milk into the dough, and more milk or an egg for coating. And you can not coat at all.
And sesame seeds in the dough

Tan, will you use ghee instead of lard? I don't have lard.

[Natasha]

Natashaprobably will. The same pure fat, no impurities. Cookies are more crumbly on it than on butter, which means it will be great for bagels.

Cool bagels !!! Thank you :-) :-) :-)

You are welcome..

Tanya, the first recipe with lard was bookmarked. I will wait for the promised

So I already have more than one recipe laid out, look