Bagels on kefir without yeast with jam
0
1164
Kitchen
European
Calorie content
199.1 kcal
Portions
6 port.
Cooking time
40 minutes
Proteins *
9.8 g
Fats *
12.5 g
Carbohydrates*
32 gr.
A quick recipe for kefir-based dough rolls. When kneading, we also add honey and butter - the bagels are soft and crumbly at the same time, a very interesting texture. Any thick jam, jam, chopped dried fruits can be used as a filling. We recommend the fruit and berry filling, since with it the delicate crumb and crispy crust of the bagels are set off to taste the most advantageously. To make the products have an attractive glossy appearance, be sure to grease them with yolk before baking.
Ingredients
Cooking process
Break the egg into a bowl. Pour both types of sugar into it: regular and vanilla. Rub until smooth. Add honey to the resulting mass (if it is too hard, then melt it in the microwave) and kefir. It is desirable that the kefir is fatty. We soften the butter well and also put it in a bowl to the main mixture. Mix everything together until smooth.
Sift the flour together with the baking powder through a sieve. Add portions to the liquid mass, gradually kneading the dough. You may need more or less flour than the specified amount, as it depends on the characteristics of a particular product. The dough should be soft and non-sticky. We try to knead the mass quickly and not knead it for a long time with our hands. As soon as the dough has formed into a ball, we stop work.
Cut the resulting dough into two equal parts and roll each into a bun. Sprinkle the working surface with flour and roll each part of the dough on it into a thin round layer. The approximate thickness of the formation is one and a half to two millimeters. We cut the circles of the dough into sectors - about eight. You can cut it into more segments, then the bagels will turn out to be smaller in size and it will be more difficult to stuff them with jam.
Grease the baking sheet with vegetable oil or cover with oiled parchment. Put the formed bagels on a baking sheet at a short distance from each other, since they will slightly increase in volume during baking. Using a silicone brush, grease the surface of the bagels with a yolk-milk mixture. It is advisable that the mixture does not fall on the baking sheet, as it burns quickly.
We send a baking sheet with bagels to the oven preheated to 180 degrees and bake for twenty to twenty-five minutes. It is important not to overdry the products in the oven: as soon as the surface is noticeably browned, we take out the baked goods from the oven. Transfer the bagels from the baking sheet to a serving platter. Serve warm or cold.
Bon Appetit!