Bagels made with margarine, milk and yeast

Very easy yeast, milk, flour, eggs, vegetable oil, sugar, jam, salt

When buying bagels in a store, many are firmly convinced that making bagels with jam from yeast dough is long, difficult and tricky. Therefore, it is better not to waste your time and products, but to immediately go to the nearest market for goodies. In fact, this is nothing more than a myth, and making homemade bagels is as easy as shelling pears, the main thing is to wait for inspiration, and we will share a few basic recipes with you.

Option 1: Yeast dough bagels - classic recipe

Yeast bagels will leave few people indifferent, especially those prepared at home. Classic bagels can be prepared with yeast in a sponge or straight method; we will consider the first option. Then our selection of recipes will continue with various options for preparing delicious yeast bagels.

Ingredients:

700 grams of wheat flour;
30 grams of fresh or 11 grams of dry yeast;
300 ml milk;
30 ml refiner oil;
1 pinch of salt;
75 grams of granulated sugar;
2 eggs for the dough and 2 for brushing the bagels;
500 grams of any jam.

Step-by-step recipe for bagels made from yeast dough

We decided to prepare yeast dough using the sponge method. You can use fresh yeast or dry yeast at your discretion.

Take a medium-sized bowl and pour in warm milk. Heat to approximately 35 degrees. Add the yeast and stir until it dissolves. Then add a tablespoon of granulated sugar and four tablespoons of flour. Shake again with a fork and leave for half an hour - let the dough rise. It is best to place the bowl in a warm place and cover with cling film or a towel.

Break two chicken eggs into another container, pour in the remaining sugar and throw in a pinch of salt. Take a whisk and turn the eggs into a fluffy mass.

It's time to check the dough. It should have turned into a lush foamy mass, doubled in volume.

If this does not happen, you will have to redo it, otherwise the dough will not turn out correctly.

Pour the egg mixture into the fluffy dough, add the oil and mix gently.

Sift the wheat flour through a sieve twice. Firstly, we get rid of litter, and secondly, the flour is enriched with oxygen.

You can use a sifter, so you can manipulate directly over a bowl with the liquid component, add flour a little at a time and knead the dough.

We finish it gradually, and at the end we finish it by hand. The end result is an elastic mass that retains its shape well, while being soft.

We form a bun, place it in a bowl of suitable size, cover with a towel or cling film. Now let it sit for an hour or two in a warm place and it will come.

We take our dough again, lightly knead it with our hands and divide it into 20 equal parts in a convenient way.

Now let’s make neat and cute balls. We turn each of them into a flat cake, making cuts at one end of each.

Place 1-2 tablespoons of jam in the middle. From the middle we wrap the edge of the cake up to the cuts. Brush with thickly beaten chicken eggs.

Place the yeast rolls on a baking sheet lined with baking paper.

The products need to stand for half an hour to increase in volume. This is called proofing.

Brush with egg again and bake for half an hour at 180 degrees.

When ready, place them in a basket and cover with a clean kitchen towel. When it has cooled slightly, serve for tea.

With condensed milk

Another option for filling bagels is boiled condensed milk. With it you can very quickly prepare baked goods using straight yeast dough.

In this case, the following components are needed:

200 ml milk;
15 g dry instant yeast;
100 g sugar;
7 g baking powder;
3 g salt;
400-500 g flour;
boiled condensed milk for filling;
yolk for greasing the dough before baking.

Cooking steps:

Dissolve yeast and sugar in warm milk. Immediately add flour with salt and baking powder. Mix the mixture thoroughly and forget about it for 50 minutes.
After this, divide the dough ball into four parts. From each quarter, form 4 bagels filled with condensed milk, rolling out the dough into a layer and cutting it into 4 segments. Place condensed milk on each sector and roll it up.
Place the products on a baking sheet and, after they have been coated with egg yolk, bake in the oven.

Option 2: Quick recipe for bagels made from yeast dough

We will prepare a quick and pliable dough that is pleasant and easy to work with. Yeast bagels will be soft on the inside and slightly crispy on the outside. It’s interesting that we won’t take eggs or add granulated sugar for kneading. But you can take any sweet filling, for example: boiled condensed milk, jam, jam, grated apple with sugar and cinnamon.

Ingredients:

25 grams of fresh or 1.5 teaspoons of dry yeast;
1/2 cup milk;
200 g margarine;
1 pinch of vanillin;
2.5 cups wheat flour;
granulated sugar for sprinkling;
any filling of your choice.

How to quickly make bagels from yeast dough

Dissolve yeast in warm milk, add softened margarine and stir until smooth.

Sift the flour, add gradually along with vanilla, knead the dough. There should be no lumps in it, the texture is soft and pliable. If the dough no longer sticks to your hands, you have done everything correctly.

Divide the dough into five parts, roll each into a thin circle with a diameter of approximately 27 cm. Cut the circle into 8 identical parts, like pizza - triangles. Make cuts in each and place a portion of the filling of your choice on the wide edge. Roll up the bagels.

We make all the preparations in this way.

Roll the yeast rolls in sugar and place on a baking sheet lined with baking paper. Bake for 20 minutes at 180 C.

You can serve the finished baked goods when they have cooled slightly.

Bagels made from dry yeast dough

This invention has made the life of many housewives easier, because to prepare your favorite dishes, you no longer need to struggle with dough, and the time spent on its preparation is significantly saved. This recipe is very simple, so it can easily be adopted by those who simply cannot work with live yeast.

Ingredients:

Butter – 200 grams (pack), can be replaced with margarine;
Flour – 3 cups;
Dry yeast – package (10 grams);
Eggs – 2 pieces;
Milk – 200 ml;
Sugar – ½ cup;
Salt - a pinch;
Jam - about a teaspoon for each bagel;
Yolk – 1 pc.

Spice lovers can season it with vanilla.

Now let's start the cooking process:

Sift the flour and combine with dry yeast.
Divide the cold butter (margarine) into small pieces and add to the flour and knead. The end result should be fine crumbs.
In a separate bowl, mix eggs, salt and sugar, and, if you want, add vanilla in any form.
Beat until foam appears, then pour milk into the mixture.
Add liquid ingredients to the flour in portions and knead the dough. At the kneading stage, you can add a little extra flour, but try not to overdo it. Ideally, you should end up with a mass that sticks a little to your hands.
Now we will have a short break, since it needs to “rest” in the refrigerator for 30-40 minutes (if you really can’t wait, you can put it in the freezer for 15-20).
Then divide the yeast dough into 4 parts. While we are working with one, we will put the other three in the refrigerator and take them out one by one.
Roll it out into a layer approximately 5 mm thick and divide it into segments (6-8 pieces). Place about a teaspoon of jam on the wide part of each of them and begin to roll from the edge to the center.
Place the blanks on a greased baking sheet and cover with yolk (due to this a golden crust is formed);
Bagels are baked for about half an hour at a temperature of 180 degrees. The oven needs to be preheated in advance.

It is not recommended to serve bagels in the heat, as you can be seriously burned by the hot jam.

Option 3: Yeast bagels with sour cream and margarine

A rather interesting way to prepare dough is with sour cream and margarine. The bagels turn out to be surprisingly tender, aromatic and, of course, delicious.

Ingredients:

300 g sour cream;
250 g margarine;
25 grams of fresh yeast;
80 ml milk;
10 g sugar;
700 grams of wheat flour;
1 egg;
jam/jam/jelly (any filling of your choice).

Step by step recipe

Heat the milk slightly, add sugar and dissolve. Crumble the yeast and stir. Cover them and forget about them for now.

Take margarine straight from the refrigerator, grate it and mix with wheat flour. You will end up with crumbs.

To speed up and make the process easier, you can use a blender - put coarsely chopped cold margarine into a bowl, add flour and process.

Add cold sour cream, yeast and milk to the mixture and start mixing with a spoon, then finish the dough with your hands. Do not knead for long to maintain the puff pastry structure.

Divide everything into 5 parts, cover with cling film and put in the freezer for a quarter of an hour.

Dust your work surface with flour, take one ball from the freezer and roll it out thinly. Cut it into four triangles, each into three more - a total of 12 servings from one part of the dough.

Place the filling on the wide edge of the triangles and roll into a bagel.

Place the yeast rolls on a baking sheet covered with baking paper. Brush with beaten egg.

Bake at 190 C for about twenty minutes, then remove, cool slightly and serve to your family.

Sand bagels with jam

Ingredients:

Butter – 200 gr.
Sour cream – 300 gr.
Wheat flour – 500 gr.
Jam – 200 gr.
Walnuts – 50 gr.

General information:

Cooking time: 1 hour;
Number of servings 10.

Cooking method:

Sift flour into a mixing bowl. Add soft butter to the flour. Grind into crumbs with your hands.
If the crumb floats, cool it in the freezer and try again with your fingertips. Add sour cream. Mix the dough well.
Transfer the dough to the table. Form the dough into a log. Wrap the dough in cling film and refrigerate for at least 1 hour. It can be for the night (or for the day).
Cut off half, refrigerate the rest. Sprinkle the table with flour and roll out. The dough should be quite thin. Cut the circle into sectors.
Place jam on the wide edge and a nut on the sides. Wrap the bagel. So form all the bagels and place them on a baking sheet.
Bake at 190−200 degrees for 20−25 minutes, until golden brown. Place the finished bagels on a plate. Let it cool slightly, the jam inside is very hot. Bon appetit!

Option 4: Yeast bagels with kefir

Yeast activates very well in kefir, we use this in our recipe. We'll use jam as a filling, but you can come up with your own.

Ingredients:

150 ml kefir;
2 tsp dry yeast;
25 g sugar;
1/4 tsp salt;
30 g butter;
1 egg;
3 cups wheat flour;
150 grams of jam;
10 ml grow oil;
1 tbsp milk;
1 egg yolk;
2 tbsp powdered sugar.

How to cook

Warm the kefir a little to make the reaction go better. Add salt, sugar and yeast. Stir and cover with film or a flat plate. Let the mixture rise magnificently and leave for twenty minutes.

Melt the butter in the microwave and cool. Pour into the fluffy dough, beat in the egg and stir with a fork.

Sift the flour and add 2/3 into the bowl at once and stir until smooth. Add the rest of the flour in portions, kneading the soft dough with your hands.

Cover with cling film and leave warm for 2 hours.

Dust the table with flour and roll out the dough onto it into a thin layer. Cut it into equal triangles. Place the filling on the wide edge and fold it towards the thin edge.

Cover the baking sheet with parchment, lay out the yeast rolls and brush with a mixture of chicken yolk and milk.

Leave for 20 minutes.

Just during this time the oven will warm up to 200 C, put everything on a medium level and bake for 20 minutes.

Sprinkle the finished baked goods with powdered sugar and enjoy.

Cookies "Rogaliki" with jam

The shortbread dough makes excellent bagels that go perfectly with jam. Shortbread dough is quite easy to prepare.

Ingredients:

Flour - 400 gr.
Sour cream - 200 gr.
Margarine - 200 gr.
Jam - 250 gr.
Soda - 1.5 tsp.
Powdered sugar - to taste

General information:

Cooking time: 1 hour 15 minutes;
Number of servings 10.

Cooking method:

Grind the butter in a deep container, add sour cream and soda. We begin to mix everything. Add a pinch of salt and flour. Knead elastic dough. Divide the finished dough into parts (usually 4-5 parts).
We wrap each part in cling film and put it in the refrigerator for 30 minutes (then we will take it out one by one).
Roll out a round layer and divide it into equal parts (6–8). Coat with jam and wrap each bagel. The bagels are wrapped from the wide edge to the narrow.
Place the finished bagels on a prepared baking sheet, then place them in an oven preheated to 180 degrees for 30 minutes.
The finished bagels should cool, after which they can be sprinkled with powdered sugar and transferred to a dish. So we got delicious and crumbly cookies with jam.

If you replace margarine with butter, the finished bagels will be softer and less crumbly.

Option 5: Lenten yeast bagels

Let's make lean but very tasty bagels from yeast dough. Let's use classic jam as the filling.

Ingredients:

3 cups flour;
200 ml warm water;
6 grams of dry yeast;
1/2 cup of growing oil;
2 tsp sugar;
1 pinch of salt;
1 glass of jam.

Step by step recipe

Dissolve the yeast in warm water along with sugar and a pinch of salt. Then immediately pour in the vegetable oil and knead the dough.

We do not leave it to rise; we divide it into three parts.

Roll each thinly into a circle with a rolling pin and cut into 12 triangles.

Place a portion of jam on the edges and wrap it in bagels. Place on a baking sheet covered with parchment.

Bake the bagels at 180 C for twenty minutes.

We take it out, sprinkle it with powdered sugar if desired, and take the first sample.

Layered bagels with jam

Puff bagels are a simple type of bagel made from puff pastry. Before you make bagels with jam, you need to buy puff pastry or make your own quick puff pastry at home.

Ingredients:

puff pastry yeast – 500 g;
jam – 100 gr.

General information:

Cooking time: 1 hour 15 minutes;
Number of servings 10.

Cooking method:

Defrost puff pastry correctly. In the evening, we transfer the package of puff pastry from the freezer to the refrigerator shelf.
Roll out the sheet thinner and cut it into triangles.
Place 1 teaspoon of jam on the wide edge of the triangle and roll it into a neat bagel.
Place on a baking sheet and let stand for 50 minutes. Bake for 20 minutes at 180 degrees until golden brown.
Ready-made puff pastries can be decorated or filled with chocolate Nutella, sprinkled with nuts and powdered sugar.

Cofete.ru

Dear guests of our Internet cafeteria! On today's menu we have fresh baked goods - fluffy and soft bagels made with milk and yeast.

Bagels are baked goods with a filling that resembles a crescent moon in shape. Simply put, these are buns with a curve, similar to horns, hence the name.

Bagels are a very ancient type of baking. Some sources indicate the 17th century, when a Hungarian baker first baked bagels in honor of the liberation of the city of Buda (present-day Budapest) from the Ottoman Empire. The shape of his confectionery openly alluded to the crescent moon depicted on the Ottoman flag.

Other sources write that different peoples knew curved baked goods back in the 12th century. For us, modern inhabitants of the Earth, who are not particularly interested in history, there is no significant difference in this. The only fact remains that the bagel is a rather ancient product. And, despite their venerable age, bagels are very popular these days. They firmly occupy their niche in the cuisines of many nations. For example, in Bulgarian, Macedonian, Hungarian, Polish, German, Moldavian.

The filling for bagels can be anything: jam and jam, dried fruits and marmalade, condensed milk and cottage cheese, cherries and poppy seeds, nuts and cinnamon, jam and sesame seeds. Moreover, the filling can be not only sweet, but also salty, for example, cheese or cottage cheese with spices. Different doughs are also used: shortbread, yeast, curd or puff pastry. Bagels come in a variety of shapes and sizes. But it is generally accepted that small bagels are the most delicious.

Homemade bagels are often similar to croissants. But it should be remembered that this is not the same thing. Croissants are usually baked from puff pastry. And their shape is not as curved as bagels. In addition, there are differences in the preparation of the dough and filling. Croissants have their own history and traditions. We hope that we will tell you about them in the near future.

To ensure that the bagels are uniform and have an ideal shape, the prepared dough is rolled out into a thin round cake. Then this circle is cut with a knife into segments - elongated triangles. Place the filling on the outer side of the triangle and wrap the future product in the form of a tube towards the center. Then the resulting roll is slightly bent, giving it a crescent shape.

For the filling, it is advisable to use thick jam or preserves. The best option is apricot or apple jam. The fact is that in the oven at high temperatures, the jam becomes liquid and will begin to flow out of the bagels. And it will definitely burn. So you should try to secure the edges of the bagels thoroughly - this is one of the tricks of preparing them.

And further. It is very important for bagels to knead the dough correctly. It is believed that cottage cheese added to the dough makes the baked goods literally melt in your mouth. And the lightness and crumbliness of our dough gives us our good mood; any dough can absorb our positivity. It’s not for nothing that experienced chefs say that you should only work with dough in a good, upbeat mood. And it’s hard to disagree with this; any housewife will confirm this to you.

Bagels made with milk and yeast turn out quite tender and tasty. They can be baked when there is no cottage cheese in the house. If only there was dry yeast, milk, a little butter and relatively thick jam.

Milk – 2 glasses;
Dry yeast – 1 teaspoon;
Eggs – 2 pcs.;
Butter – 100 grams;
Granulated sugar – 2 tablespoons;
Wheat flour - approximately 5 cups;
Salt - to taste;
Apricot jam - for filling.

During this time, melt the butter and cool it a little so that it is not too hot. Then they poured it into the awakened yeast. Beat in 2 eggs and mix well.

Flour was added gradually, approximately 5 glasses. Knead the dough and leave it in a warm place for about half an hour, but it can be longer if time permits.

When the dough has risen and increased in volume, you can start working with it. Cut off pieces of dough, roll out a circle, divide it into segments, lay out the filling. You can use a different filling (cottage cheese, poppy seeds, pieces of fruit). But, if we use jam, we try to pinch it carefully so that it does not come out during baking.

It is better to cover a baking sheet with parchment and grease it with vegetable oil. Although this warning does not apply to non-stick baking sheets. Place the prepared semi-finished products, rolled and crescent-shaped bagels, onto a baking sheet.

Total cooking time is 1 hour 30 minutes.

How to make bagels from shortcrust pastry

Have to take:

100 g sugar;
200 g flour;
200 g butter;
1-2 chicken egg yolks;
jam;
1 packet of baking powder or half a teaspoon of baking soda.

Preparation:

The very cold butter is chopped into small pieces using a very sharp knife.
They are laid out in a heap of flour. The butter is mixed into the flour using only a cold knife.
All other components are carefully added to the mass, which looks like real fine sand crumbs. To obtain a very tender and crumbly dough, it is important not to allow the mass to heat up.
You can use your hands only at the very end to complete the connection of the dough components.
The bun, already familiar from past recipes, is rolled. Next, it is placed in a cold place for about 1-2 hours.
At the last stage, the chilled dough is very gently rolled out into a thin large circle, preventing cracks from appearing. Next, the circle is divided into 8 segments of the same size.
Place the filling on the wide part of the sector - your favorite thick jam.
Bake shortbread bagels in a preheated oven for about 15 minutes.
An alternative option for preparing a sweet treat is to make bagels from yeast shortbread dough. Plastic shortbread dough can also be obtained by adding a couple of tablespoons of simple kefir to the classic recipe.

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Delicious bagels with condensed milk in a slow cooker

Ingredients:

Puff pastry - 500 gr.
Boiled condensed milk - 1/2 can
Butter - 20 gr.

Cooking method:

1. Layers of puff pastry at room temperature, cut into four triangles and do a little rolling.

2. Coat each section with butter, place 1 teaspoon of condensed milk on the wide side, collect on three sides and roll to the top. Press the edges a little and give them a semicircular shape. Do the same with the rest.

3. Place the bugs into the multicooker bowl, sprinkle them with a small amount of water (or brush them with egg), but do not touch the bowl itself. Close the lid and leave to proof for 30-40 minutes.

4. Next, set the “Baking” program for 45 minutes, turn off auto-heating and press start.

After the time has passed, we take out the bowl and put it on a plate, wait until it cools down a little and we can start the meal.

How to make it with poppy seeds?

Yeast baked goods with poppy seeds are loved by many, so it is not surprising that a recipe for bagels with poppy seeds has appeared. Of course, you can use ready-made poppy seed filling, but it’s not at all difficult to prepare it yourself while the dough is ripening.

List of ingredients for dough and poppy seed filling:

300 ml warm whole cow's milk;
40 g pressed yeast;
150 g of sugar, of which 50 g is for the poppy seed filling;
2 eggs (one for greasing bagels);
120 g soft butter;
5 g salt;
600 g flour;
135 g dry poppy seeds.

Work algorithm:

In order for the yeast to “wake up”, it must be mixed with whole milk, sugar, 90 g of flour and left for a quarter of an hour or a little more.
Sift flour into a bowl for kneading dough and add salt on top. Then make a funnel in the center of the slide, into which pour the beaten egg and dough.
Start kneading the mass; during this process you need to stir in the plastic butter in small portions. Allow the dough to double in size in a warm place for 60 minutes.
For the filling, steam the poppy seeds in boiling water for 40 minutes. Then drain the water and grind the poppy seeds in a blender into a homogeneous mass, adding a little sugar at a time.
Forming bagels. From each quarter of the total mass of dough, roll out a round cake with a diameter of 25 cm, cut it into 8 segments. Place 10-20 g of filling on each segment, wrap it with a roll, which is bent into a horseshoe.
Bake bagels with poppy seeds at standard 180 degrees until an appetizing golden crust.