Yeast rolls with jam on milk in the oven

The first step is to melt the margarine in advance to a liquid state, so that by the time the dough is kneaded, it has cooled to room temperature.

We turn to the preparation of the dough. Pour milk into a bowl, heat it to a temperature of thirty-five to forty degrees. Break yeast into small pieces, pour into milk, add granulated sugar. Stir until smooth and leave in a warm place for five to ten minutes to activate the yeast.

After that, break the egg into the dough, add a pinch of salt. Shake everything together until smooth.

Pour in melted and already completely cooled margarine, mix.

Sift the flour through a fine sieve and gradually add portions to the liquid yeast mass. We knead the dough first with a spoon, then go to work with our hands. The finished dough should be medium in firmness: not too soft, but not too steep.

Roll the kneaded dough into a ball and place in a plastic bag. We tie the bag to a knot and send the dough in this form to the refrigerator for two hours.

After the specified time has elapsed, we take the dough out of the refrigerator, release it from the bag, place it on a work surface sprinkled with flour, and divide it into four equal parts. We roll each part and form a ball, after which we roll it into a round layer two to three millimeters thick. We cut the dough into neat sectors. It is very convenient to use a pizza knife for this. We spread a thick jam on each part. Slightly less than a teaspoon. Now we fold the bagel, tucking the outer wide part upward inward, towards the inner narrow part. Similarly, we form bagels from the entire rolled dough.

Grease the baking sheet with a small amount of vegetable oil or cover it with oiled parchment. Put the formed bagels on a baking sheet. We leave them to stand for ten to fifteen minutes before baking, so that the products grow slightly.

At this time, we heat the oven to 185 degrees. Place a baking sheet with prepared bagels on the middle level and bake for twenty to twenty-five minutes. The surface should be well browned by the end of the baking.

We take out the finished baked goods from the oven and use a flat spatula to move them from the baking sheet to a serving plate. Serve warm or cold.