Classic bagels. Yeast dough rolls - fluffy-tender, quick and very tasty

Bagels with yeast jam are a well-known dish. It is often prepared as homemade dessert. The cake is soft and airy. Cooking takes a lot of time, but the result will amaze you with its taste and extraordinary aroma.

Yeast bagels with jam are somewhat similar to croissants known to the whole world, with the only difference that French pastries are made from puff-yeast or puff pastry, and we will cook our bagels from traditional yeast dough on milk. Start your day with this breakfast and it will definitely be a success!

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Ingredients

• Milk - 250 ml;
• Wheat flour - about 600 g;
• Eggs - 2 pcs. (one for the dough and one for greasing the surface of the bagels);
• Apple jam - 200 ml;
• Sugar - 100 g;
• Butter - 50 g;
• Wet yeast - 20 g (or dry - 1/2 pack);
• Vanilla - optional.

Cooking time: 20 minutes + 90 minutes for dough proofing + 25-30 minutes for baking. Output: 40 pieces

How to cook yeast bagels with jam

Prepare all ingredients for cooking. The yeast dough made with a glass of milk in this recipe gives us the opportunity to make 2 full baking sheets of bagels, so if your family does not eat that much soon, part of the dough can be put in freezer and bake bagels much faster next time.

Pour 2 tbsp into warm (room temperature, do not need to heat much) milk. l. sugar, 2 tbsp. l. flour and dissolve the yeast. Mix thoroughly and leave the dough for 10 minutes. If after this time bubbles appear - the yeast is fresh, proceed to kneading the dough.

In the approached dough, add all the sugar, egg and melted butter. The dough will turn out to be moderately sweet and incredibly airy, since there is not a lot of muffin in this recipe.

Pour half the norm of sifted flour to the rest of the ingredients, stir with a whisk. Can be used food processor or a whisk for kneading dough in a bread machine.

Knead soft yeast dough in a bowl. It will stick to your hands a little and not keep its shape, which is why we knead in a bowl. It took me 550 g of flour, and another 50-70 g for final formation bagels.

Leave the bowl of dough in a warm place for 60 minutes. After it has increased at least 2 times, punch it with your hands, releasing the air, and leave it for another rise - the yeast should ferment, so their smell will not be felt in the finished product.

Turn the dough out onto a floured surface, knead until smooth. It will be soft, but will hold its shape and roll out.

Divide the dough into three equal parts. From one part roll out a circle with a diameter of about 40 cm.

Cut it with a sharp knife into 12 cone-shaped pieces.

Put a teaspoon of thick jam on each piece from the wide side.

Roll up the bagel, starting from the thick end to the sharp end. Put the bagels on a greased vegetable oil baking sheet at a distance from each other.

Leave in a warm place to rise for another 30 minutes. You can put a baking sheet with rolls in a heated oven, so they will rise much faster. Brush each bagel with beaten egg and sprinkle with sugar.

Bagels with jam will increase in size - it's time to bake.

Bake yeast bagels with jam in an oven preheated to 180 degrees for 20-25 minutes.

Serve with tea, milk, kefir or coffee. Bon appetit!

Adviсe:

• The dough does not have to be kneaded with milk. In its absence, it is replaced by whey or kefir.
• Instead of jam, you can put boiled condensed milk, dried fruits, chocolate pieces, marmalade or fresh chopped fruit.
• If, during cooking, bagels with jam from yeast dough burn from the bottom, then put down oven container with water.
• Decorate finished goods maybe powdered sugar. If you don't want to decorate with sugar, you can use sesame seeds instead.
• Selected for cooking thick jam. But if the consistency of the filling is liquid, then the dough after rolling will need to be sprinkled with potato starch. This will prevent the filling from leaking out.

Bagels with jam on sour cream and margarine

Rolls, cooked with my own hands- simple, homemade pastries that you can surprise your household and guests with. And it takes very little time to prepare them. After all, the dough is not yeast, which needs to be kneaded for a long time, wait until it rises, at least twice. With sand dough easy and fast to work. Today my bagels are made from margarine and sour cream dough. At the same time, margarine should be of high quality, it should not be replaced with a cheap spread. Choose your own filling for bagels. It can be jam, jam, candied fruits, marmalade, dried fruits. The bread is tender and melts in your mouth. With tea, coffee, milk or compote just fine. Bagels are stored for a very long time. If you want them to be crispy and brittle, then do not cover, and if you prefer soft ones, then cover the dish in which they will be stored with a lid. You will not find sugar in the ingredients, it is not in the dough. The sweetness that the filling gives is quite enough, especially since the finished bagels are sprinkled with powdered sugar.

Ingredients:

• Margarine - 100 g;
• Sour cream - 100 g;
• Flour - 200 g;
• Salt - a pinch;
• Powdered sugar - for sprinkling;
• Jam - 150 g.

Cooking

Knead dough for bagels. Sift flour into a deep bowl.

Remove the hard margarine from the refrigerator and grate directly into the flour. If you are not sure about good quality of your margarine, replace it with butter.

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Add a pinch of salt and sour cream to the dough. Take sour cream with a fat content of 10-15%.

Mix the flour with margarine and sour cream, first with a cold spoon, and only when the dough comes together, knead it a little with your hands, giving it the shape of a ball. Flour may need a little more than indicated in the ingredients, as it is of different quality and with different gluten content. Refrigerate the prepared dough for 30-40 minutes. During this time, it will cool down and become more pliable in work.

After get shortbread dough from the cold and divide into two parts. Send the second part back to the refrigerator. Roll out the dough into a 5 mm thick layer. Using a large plate or pot lid, cut a circle out of the dough. Then cut the circle into triangle segments. This is easy to do with a pizza cutter. Or a regular knife.

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On the wide edge of each triangle, place jam or other filling of your choice. The filling should not be much, 10-12 grams and it should be thick. Otherwise, the filling will leak out of the bagel during baking.

Roll each triangle with a bagel, starting with the wide part and moving towards the narrow one. Do the same with the second part of the dough that was in the refrigerator.

Put the bagels prepared in this way in a baking dish with Percar paper.

Preheat the oven to 180-190 degrees. Put the bagel mold in it and bake for 35-40 minutes until done.

Cool the finished bagels a little, sprinkle with powdered sugar and serve.

Perhaps the easiest option for making flour products is to use yeast dough. You can knead it with both milk and rein, while varying the amount of other ingredients. It cannot be said that this method of baking is fast, because the yeast must react with other components, and this will take about 40 minutes. Meanwhile, the finished products will turn out tasty, lush and satisfying.

Yeast bagels - preparing food and dishes

Any yeast can be used to make bagels, however, most chefs note that dry yeast does not require special temperature regime during storage. In addition, you will need milk or water, sugar and flour.

Yeast bagels (from yeast dough) can be prepared both in the form of a sweet muffin, with sugar or stuffing, and as a snack, with sausage or minced meat.

Recipes for bagels from yeast dough:

Recipe 1: Yeast Rolls

Try to cook a simple dessert dish - yeast dough bagels without filling with powdered sugar.

Required Ingredients:

• Egg yolk 1 piece
• Milkf 1.5 cups
• 3 cups flour
• Dry yeast 1 tablespoon
• 1 sachet of baking powder (11 grams)
• 1 cup powdered sugar
• Vegetable oil

Cooking method:

1. On the stove, heat the milk to room temperature, then stir in a spoonful of powdered sugar and yeast.
2. Dry ingredients (only take half of the flour initially) need to be mixed, pour milk into the dry mass, and start kneading the dough. Gradually add the remaining flour to the mass until you get an elastic dough. It must be left to stand for forty to fifty minutes for it to reach.
3. Ready dough cut into four pieces. Roll each part into thin pancake cut into triangles. Roll the dough into rolls.
4. Put the resulting products on a deck well greased with oil. Brush each bagel with egg yolk and sprinkle with powdered sugar. Send the deck in the oven for twenty-five minutes and cook at a temperature of 170 degrees.

Recipe 2: Yeast Dough Rolls with Condensed Milk

It is even surprising how out of completely simple products you can cook some as tasty as yeast bagels from yeast dough with condensed milk. However, condensed milk is one of the cooking options, you can take any filling - cottage cheese, jam, poppy seeds or marmalade.

Required Ingredients:

• 1 glass of milk
• 3 cups flour
• 0.5 cup sugar
• boiled condensed milk
• Yeast 1 tablespoon
• 1 egg yolk
• baking powder 1 sachet
• Vegetable oil
• A pinch of salt

Cooking method:

1. Heat the milk on the stove, then dissolve the yeast and one tablespoon of sugar in it.
2. Mix half the flour, salt, sugar, baking powder.
3. Combine the dry mixture with milk and start kneading, gradually adding the remaining flour to the mass. Leave the resulting dough for 40-50 minutes.
4. When the dough rises, divide it into 4 pieces. Roll out each piece and cut into four triangles. Put a spoonful of condensed milk in the middle of each triangle.
5. Put the resulting yeast dough products into a baking dish, greased with oil, after which brush each bagel on top with egg yolk. Bake for about thirty minutes at 160 degrees.

Recipe 3: Yeast Dough Rolls with Sausages

Sausage in dough is an unsophisticated dish of most eateries and bistros, but at the same time very tasty. Let's prepare a similar product from yeast dough in the form of bagels.

Required Ingredients:

• Water 1 glass
• Yeast 1 tbsp
• Flour 3 cups
• Sugar 2 tablespoons
• Milk sausages 10 pieces
• Baking powder for dough 1 sachet
• Egg yolk 1 pc.
• Vegetable oil
• Salt pinch

Cooking method:

1. Warm the water to room temperature and dissolve the yeast and sugar in it, stirring with a spoon.
2. Combine a third of the flour, salt, baking powder. Pour the yeast water into the dry mixture. Knead the mass until a homogeneous dough is obtained, gradually adding the remaining flour. Let the dough rise for 30-35 minutes.
3. Divide the resulting dough into four parts and cut into triangles. Place a sausage in the middle of each triangle, then roll the bagel around it.
4. Spread the yeast bagels from the yeast dough with sausage on the deck and grease the top with egg yolk.
5. Bake the bagels for about twenty-five minutes at a temperature of no more than 170 degrees.

Do not be lazy to sift the flour before kneading the dough - it is in the oxygenated flour that the secret of lush baking lies.

There was no baking powder for the dough at home? It's okay, replace it with soda, a slaked drop of vinegar, or lemon juice.

Don't bake yeast dough rolls for more than half an hour, otherwise they will turn out tough.

Description

Always loved and desired. Only now there would be more free time and mom would bake sweets at least every day.

Summer is in full swing and homemade preparations too. Just yesterday I collected a bucket of cherries and today I will twist. As always, time is short, and there is a lot to do. But despite this, I will bake homemade bagels for my children. And they love sweet pastries from me, including bagels!

Today's bagels recipe is simple, quick and without any problems: kneaded, rolled out, and baked. Nothing complicated, right? And what a beauty it turns out, feast for the eyes!

Well, why torment, let me show and tell you how to bake such ruddy and beautiful bagels.

Ingredients:

• drain. margarine - 200 gr.,
• sour cream - 100 ml.,
• yeast - 25 gr.,
• one egg,
• flour - 2.5 cups,
• vanillin - 1 sachet,
• a pinch of salt,
• if desired, you can add cinnamon - 1 teaspoon.

How to cook:

Recipe ov bagels today, as you already know, apparently invisible. But for some reason, not everyone likes this or that bagel recipe. And this is understandable.

For example, I also love trying new recipes, but they don't always come out the way I would like. Therefore, in most cases, I use my proven recipes or come up with something of my own in the course of cooking. I publish only successful recipes!

Yeast dough rolls are also mine good recipe. So, friends, if you are going to bake these bagels for the first time, feel free to get down to business. These bagels always turn out. But my two important rules, which should be present in the kitchen when preparing any dish - these are fresh products and your good mood! Do you agree?

Shall we start? The dough for bagels turned out soft and tender. It was slightly different in texture from the dough from which I baked. After the dough has rested in the freezer, I transfer it to the shelf in the refrigerator. Well, my bagels are ready to bake. I send them to a preheated oven to 200 ºС. They are baked at my set temperature for exactly 15 minutes. From the above products, I got 48 bagels with filling. Friends, is this portion enough for you? My family did not have enough, so the next day I made bagels, but from a double portion. Happy tea drinking to all and all the best to you!

Looking for a simple, tasty and pretty-looking pastry, I stumbled upon these bagels with jam from yeast dough. The recipe, as is often the case with me, has been slightly tweaked, focusing on own experience and culinary preferences. I have a dough with yeast in milk. In the filling - thick (lumpy) and very fragrant cherry jam. For beginners, I filmed the entire cooking process with a photo step by step. Bagels are not pies for you. You can’t blind them somehow, so long as the seam doesn’t open. The sides of the bagels must be embossed, and the filling must be securely hidden in a fluffy crumb so that nothing leaks out. It is these bagels that we will learn to bake with you today. As a result, we get wonderful, lush, airy and very, very tasty bagels! And the smell that was during baking - words can not describe! While I was taking photographs, my household members hurried everything and eagerly looked over my shoulder in anticipation. Needless to say, the entire batch of 14 bagels disappeared while still warm.

Ingredients for yeast dough:

• milk - 200 ml,
• sugar - 6 tbsp. l.,
• salt - 3/4 tsp,
• fresh yeast - 20 g,
• flour - 450 g + 4 tbsp. l. on the brew
• vegetable oil (or melted margarine for baking) - 30 ml,
• egg - 2 pcs.,
• vanillin - 1 sachet.

• very thick (ideally lumpy) jam - 400-500 g.

To grease the rolls:

• egg - 1 pc.,
• milk - 3 tbsp. l.

How to cook bagels with jam from yeast dough

In principle, any type of yeast dough is suitable for bagels, therefore, if you already have your favorite recipe, knead the dough according to it. If not, I suggest using my option. First, we set the steam. In a bowl we fall asleep 2 tbsp. l. sugar, flour (be sure to sift) and yeast.

We slightly heat the milk (I send the filled glass for 30 seconds in the microwave) and pour it over everything that is in the bowl. We knead the dough until smooth with a whisk and forget about it for 15 minutes, while not forgetting to hide the bowl where it is warm.

Again, mix everything well and sift the flour into a bowl. Knead a soft, elastic dough. In order not to inadvertently interrupt him with flour, introduce it better parts. I am the first 2 tbsp. I fall asleep immediately, the rest I fill up with half a glass. This makes it easier to keep track of the desired consistency of the dough.

Cover the bowl with the dough with a towel or cling film and let the dough rise for an hour.

After the dough has increased by 2-3 times, we punch down, and proceed to the formation of bagels. We divide the bun into balls the size of a tangerine. I got 14 of these balls. Now we take one of the balls, lightly dust it with flour and roll it into an oval-shaped cake.

On one half (stepping back from the edge 1-2 cm) we put the jam filling. On the other half, we make several transverse cuts - you can cut it to the end, like mine, or you can not cut it to the edge of 0.5-1 cm. You need to try this, it will be more convenient for someone to roll the bagel.

We first cover the filling with the whole part of the cake with dough, pressing the edges tightly so that during baking the bagel does not spread into something shapeless (albeit also tasty). Lubricate this covered part of the dough with a mixture of eggs and milk.

Then we carefully wrap the bagel with the “striped” part of the cake, also securely fastening the edges of the dough. Form the bagel into a banana shape and place on a baking sheet lined with greased baking paper. Let the formed bagels rest while the oven heats up.

Then we grease their tops and sides with an egg-milk mixture and - for baking.

Bagels with jam are baked at 180 degrees for about 20 minutes. We take out. We give 5 minutes to cool and you can fly!

Bagels with jam - homemade fragrant pastries perfect for everyday tea parties. If you bake bagels from yeast dough, they will turn out to be airy and tender.

Yeast bagels with jam

Kitchen tools: whisk, bowls, cling film, towel, baking sheet, parchment, brush.

Ingredients

Step by step cooking

video recipe

In the video you can see in detail how to make bagels from yeast dough.

Bagels with marmalade from yeast dough on water

Cooking time: 35-40 minutes.
Servings: 6.
Kitchen tools: whisk, bowls, rolling pin, parchment, baking sheet, brush.

Ingredients

Step by step cooking

video recipe

In the video below you will see quick recipe bagels with jam on yeast.

Conclusion

• If you don't love yeast baking, then you can cook - bagels on kefir -. They cook much faster than yeast. When you need to quickly serve sweets for tea, puff pastry bagels are perfect.
• From cottage cheese you can bake juicy and crispy - cottage cheese bagels -. one more quick option sweet pastries can be considered - bagels on sour cream -.
• Yeast dough rolls take time, but the result will surely delight you and your loved ones.

Friends, have you already baked yeast bagels? Share your impressions in the comments.