Bugs recipe with dry yeast

Prepared by: Marina Zolotseva

01/31/2015 Cooking time: 2 hours 0 minutes

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I won’t say for sure how these cookies got their name, but the recipe for making “Zhuchki” cookies is an excellent option for tea drinking with family and guests.

Cookies Bugs recipe with yeast

You'll have to tinker with the dough, but it's worth it. After all, thanks to yeast, a lot of bagels are made. We start by melting a standard pack of margarine and heating a glass of milk to forty degrees. We check with our finger - it should not get burned. In warm milk, dilute a tablespoon of sugar and the same amount of dry yeast. Place the dough in a warm place for 10-15 minutes. When the margarine has cooled sufficiently, pour the raw egg into it. Add the foamed dough. Stir and begin adding four cups of flour. Knead the dough and put it in a warm place again, but for half an hour. It should increase in volume. Let's knead. We tear off a part and roll it into a layer. We form the products as described above. The recipe for “Bugs” with yeast requires placing the bagels on baking paper and away from each other, because they will increase in size. Preheat the oven to 150 degrees. We bake the bagels for about twenty minutes. Then we increase the temperature to 180-200 degrees so that the “Bugs” brown. Sprinkle the finished products with powdered sugar.

Cookies “Bugs”: recipe without yeast

Melt two hundred grams of margarine (but better than butter or at least spread) until liquid. Let's cool it. Mix with half a glass of sour cream. Take baking soda on the tip of a teaspoon and quench it with lemon juice or vinegar. Let's add it to a future test. Let's add a little salt. You can add a packet of vanilla sugar. Mix the ingredients thoroughly. Let's start sifting the flour into this bowl. Add slowly, stirring constantly, first with a spoon, then with your hands. Add flour until you get an elastic dough. We put it in cling film and hide it in the refrigerator for an hour. During this time, let's make the filling. But it’s quite possible to make bagels with some homemade ingredients. The main thing is that the jam is thick, otherwise it will leak out during baking. We take out the dough and roll it into a thin layer. Cut out small triangles. Place a little filling on the base of each. We roll the rolls so that the tip of the triangle is at the top of the workpiece. Bake on a parchment-lined baking sheet at 200-220 degrees for about a quarter of an hour.

Variation of the previous recipe. Crispy Bugs

You can do without the filling, which, if its consistency is liquid, can spill out of the bagels during baking. You can make “empty” but no less sweet “Bugs”. The dough recipe is the same. We simply sprinkle the segments (triangles) with brown caramelized sugar. Roll up the rolls. Place them on a baking tray lined with baking paper. Let it sit at room temperature for a quarter of an hour. Lightly beat the egg in a bowl. Grease the surface of each bagel. Sprinkle more brown sugar on top. Let's bake in an oven preheated to 230 degrees. The top of the finished products should be browned.">

Adviсe

“Zhuchki” cookies can be prepared with any filling: fruits, berries, jam, marmalade, nuts, raisins, chocolate and much more.
Cookies can be served with hot drinks or cool juices.

Cookies without yeast can be consumed by everyone, without fear of any complications with health, in general, and digestion in particular.

This confectionery product can be stored for a long time in the refrigerator, which allows you to give it to children on long walks.

“Zhuchki” cookies are an excellent confectionery product that can be prepared both for the holiday table and on any other day. The variety of fillings will delight any gourmet, and the ease of preparation will make this recipe a favorite for housewives.

Author of the recipe

Valentina Martsenyuk

She perceives cooking as an exciting adventure that always ends unpredictably! The editor of "With Taste" will always find a cup

hot chocolate

and a piece of homemade cake to treat your friends. Valentina is firmly convinced that all people are capable of cooking deliciously, all you have to do is pick up a frying pan and think about pleasant things!

Step by step

Beat the egg in a small bowl.
Heat the milk, but do not bring it to a boil. Add sugar and yeast. Stir and combine with egg. Leave it for a while.
Combine flour sifted with salt and margarine. Mash until smooth.
Add soda slaked with lemon juice (you can also use vinegar in the recipe for making “Bugs” cookies) to the yeast and milk.
Knead into a stiff, elastic dough. Leave in the refrigerator for 35-40 minutes, dividing into several parts so that it is convenient to work with.
Meanwhile, prepare the toffees.
Roll out the dough into a thin layer and cut into 6-8 pieces. Place toffee on edge.
Carefully roll up and place on baking parchment. Brush with beaten egg or sweet syrup. Place in the preheated oven for about half an hour.
That's all, the “Bugs” cookies are ready at home. Cool it a little and you can serve it, sprinkled with powdered sugar if desired.

How to cook

Dissolve the yeast in warm milk.

Beat eggs and sugar with a mixer.

Combine margarine, milk, egg-sugar mixture and flour. Knead the dough. The dough should be soft. Place the dough in a bag and refrigerate for 1 hour

Divide the dough into 4 parts. Roll out each piece of dough into a circle shape. Divide the circle into segments. Place jam filling on each segment. Roll the segment into a roll.

Bake the bugs in the oven for 17-20 minutes at 180 degrees.

Delicate aromatic rolls with your favorite jam and crispy crust. Sugar bugs are a great addition to tea or coffee. Plus, this is a very economical recipe!

Bugs with condensed milk

Ingredients

Margarine – 220 gr.
Flour – 220 gr.
Sugar – 220 gr.
Chicken egg – 2 pcs.
Salt – 2 gr.
Condensed milk – 350 gr.

Preparation

Use a medium bowl to mix the ingredients. Heat margarine (you can use butter) to room temperature, mix with sugar. Grind and mix until smooth.
Add eggs and salt to the margarine and sugar mixture. Mix.
The flour should be sifted. The result will be a more homogeneous dough, without lumps.
Add flour to the resulting mixture gradually, without ceasing to stir the contents of the bowl.
Knead the dough to a uniform consistency, not sticky. If necessary, you can add more flour.
The dough should turn out quite greasy, which is why it needs to be put in the refrigerator for half an hour.
Take the dough out of the refrigerator and roll it out. The thickness of the rolled out dough should not exceed 4 millimeters. The diameter of the rolled out dough will be 15-20 centimeters. The diameter of the dough determines the size of the future product (“bugs” will turn out larger if the diameter is larger).
Divide the prepared dough into equal sectors (make straight cuts from the center of the circle to its edges).
Place a can of condensed milk in a saucepan with water and place over high heat. When the water boils, reduce the heat to medium and cook the condensed milk for about two hours.
Cool the boiled condensed milk.
Place a teaspoon of boiled condensed milk on the sectors cut out from the dough.
The dough should be rolled from the wider part to the narrower part, which was the center of the rolled out dough. In a similar way, you should fill and roll all the pieces of dough, getting the so-called “bugs”.
Cookies should be laid out on special paper, which should be used to cover a baking sheet.
Cooking of this dish should take place at a temperature of 200 degrees Celsius for fifteen minutes. The finished product should have a ruddy surface.
When the cookies have cooled, you can transfer them to a plate. Use powder and crush the cookies.

Another recipe for yeast-free dough

This time we will bake sweet “Bugs”. The recipe includes a glass of sugar in the dough. Mix it thoroughly with 200 grams of spread or softened (but not melted) butter. Add two eggs and a pinch of salt to the resulting cream. Stir everything again until smooth. Sift one and a half cups of flour into this container. If the dough is too sticky, add a little more. The bun should be greasy and a little shiny. Before making bagels, you should keep the dough in the refrigerator for about twenty minutes. Then we roll it into a layer no more than 4 millimeters thick. Divide the dough into triangles. You can grease their entire upper surface with jam or condensed milk. Or, as in the previous recipe, spread the thick filling onto the base of the triangle. Roll up the rolls and bake them in a preheated oven at 200 degrees until the tops are browned.">

Kiflyki are modest

Soften a pack of butter (200 grams) at room temperature. Sift 300 g of flour into it. Mix and rub with your hands until crumbs form. Add an egg and three tablespoons of sour cream. Stir until smooth. Add four tablespoons of red dessert wine (Cahors can be used). The dough should be soft and elastic. Roll it out into a thin layer. Soften or melt a small amount of butter. Lubricate the surface of the dough with it. Fold it into an envelope and put it in the refrigerator for two hours. Then we take it out and roll it out again. The dough, as for strudel, should be very thin. Cut it into triangles if we use a hard filling. If the jam is liquid, divide the dough into squares. In this case, roll up the rolls and carefully pinch the edges of the products so that the filling does not leak out. The Transcarpathian recipe for “Bugs” cookies requires baking them at a temperature of 190 degrees for about half an hour. When the kiflyki have cooled completely, they need to be sprinkled with powdered sugar.

How to cook Bugs

Melt margarine and cool.

Heat the milk and add it to warm! (not hot) milk, yeast and 1 tablespoon of sugar and place in a warm place for 5-10 minutes.

Beat the egg, add to the margarine and mix. Then pour the milk into the margarine, gradually add the flour.

Knead the dough and leave for 30 minutes in a warm place.

When the dough has risen,

divide it into 4 parts.

Here we need half a glass of flour. Pour out some of the flour, roll out the dough, cut into 12 equal parts. Spread jam on each part with a teaspoon and twist the bug. If there is a lot of jam, it will flow out.

Prepare the sugar. Line a baking sheet with baking paper. Dip the bug in sugar (no eggs or water are needed, sugar sticks well anyway) and place on the baking sheet. To prevent them from sticking to each other, leave a distance between the bugs.

Preheat the oven to 150C (I have an electric one) and bake the bugs for 20 minutes. Then increase the temperature to 200C and bake for another 5 minutes until browned. You get 2 of these dishes, 24 pieces each (48 pieces).

I baked them twice, they don’t fit on one baking sheet.

Taste:sweet Tags:dessert Author:Alika Source

I won’t say for sure how these cookies got their name, but the recipe for making “Zhuchki” cookies is an excellent option for tea drinking with family and guests.

How to cook “Bugs”:

Melt margarine and cool.

Heat the milk and add it to warm! (not hot) milk, yeast and 1 tablespoon of sugar and place in a warm place for 5-10 minutes.

Beat the egg, add to the margarine and stir.

Then pour milk into margarine, gradually add flour.

Knead the dough and leave for 30 minutes in a warm place.

When the dough has risen,

divide it into 4 parts.

Here we need half a glass of flour.

Pour out some of the flour, roll out the dough, cut into 12 equal parts.

Spread jam onto each piece with a teaspoon and twist the bug.

If there is a lot of jam, it will flow out.

Line a baking tray with baking paper.

Dip the bug in sugar (no eggs or water are needed, sugar sticks well anyway) and place on a baking sheet. To prevent them from sticking to each other, leave a distance between the bugs.

Preheat the oven to 150C (I have an electric one), and bake the bugs for 20 minutes.

Then increase the temperature to 200C and bake for another 5 minutes to brown.

You get 2 such dishes, 24 pieces each (48 pieces).

I baked them twice, they don’t fit on one baking sheet.

Those who have visited China or Southeast Asia could see firsthand that local people happily eat various insects. Fried grasshoppers, locusts, some bugs and cockroaches are perceived there as sunflower seeds in our country. Not every European will decide to try locusts, following John the Baptist. But in Slavic cuisine there is a delicacy that is eaten as quickly as seeds. It's called "Bugs". You will find a recipe with a photo of this dessert in our article. Why is this pastry called that? We hasten to assure you: there are no insects in the dough or filling. Cookies are called bugs for their small size and shape. These are tiny bagels with various fillings. When they lie in a heap in a vase, they resemble fried bugs with their plump barrels. There are a lot of recipes for such bagels. The dough can be made with or without yeast. And in Transcarpathia such bagels are called kiflyki. All these varied baked goods have one thing in common: the dough in the dessert is without sugar or with a minimal amount of it. The sweetness of the dessert is given by the filling alone.

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Recipe for “Baglets with jam “Zhuchki””:

Melt margarine and cool.

Heat the milk and add it to warm! (not hot) milk, yeast and 1 tbsp. spoon of sugar and place in a warm place for 5-10 minutes.

Beat the egg, add to the margarine and stir. Then pour milk into margarine, gradually add flour.

Knead the dough and leave for 30 minutes in a warm place.

When the dough has risen,

Divide it into 4 parts.

Here we need half a glass of flour. Pour out some of the flour, roll out the dough, cut into 12 equal parts. Spread jam onto each piece with a teaspoon and twist the bug. If there is a lot of jam, it will flow out.

Prepare sugar. Line a baking tray with baking paper. Dip the bug in sugar (no eggs or water are needed, sugar sticks well anyway) and place on a baking sheet. To prevent them from sticking to each other, leave a distance between the bugs.

Preheat the oven to 150C (I have an electric one), and bake the bugs for 20 minutes. Then increase the temperature to 200C and bake for another 5 minutes to brown. You get 2 of these dishes, 24 pcs each. (48 pcs).

I baked them twice, they don’t fit on one baking sheet.

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How will it look like?

Bagels with jam “Bugs”

Delicate aromatic rolls with your favorite jam and crispy crust. Sugar bugs are a great addition to tea or coffee. Plus, this is a very economical recipe!

Category: Baking › Dough products › Other products

Ingredients for “Rogels with jam “Zhuchki””:

Other recipe options

Banana nut cookies

51 comments on the recipe “Bugs Cookies (without yeast)”:

It’s a pity that there are no photos of the preparation steps... I don’t understand some of the details. and it’s even better to make video recipes

I love these bagels with condensed milk))

Oh, yes, and I reduced the sugar by almost half.

Thank you, excellent recipe, the dough is super, only I added half a glass of flour in addition to what is in the recipe, maybe because of the fat content of the margarine or the size of the eggs, and I made the temperature a little lower somewhere between the mark of 175 and 200 and about 10 minutes from baked strength. Filling with nuts like in childhood))

There is no need for sugar in it at all. Just grind the butter with flour + a little baking powder and add sour cream or mayonnaise (more piquant). in the refrigerator for an hour to make it easier to roll out. and sweet filling in it. Flour - 400 g. Sour cream - 200 g. Margarine - 200 g. Salt - a pinch

And my grandmother, who lived in Germany and Odessa (after the war she was sent with her grandfather) called these cookies “curls” and baked them with cottage cheese.

bugs, bagels, curls - what's the difference? The main thing is that the cookies turn out to be very tasty and interesting-looking. thanks for the recipe to your site