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Bagels with yeast dough jam on kefir in the oven

0
512
Kitchen European
Calorie content 241 kcal
Portions 8 port.
Cooking time 40 minutes
Proteins * 8.6 gr.
Fats * 9.3 gr.
Carbohydrates* 49.7 g
* per 100 gr. product
Bagels with yeast dough jam on kefir in the oven
Content

If you want to please your family with delicious pastries, prepare bagels: fluffy, soft, with a juicy filling on the inside and a golden brown crust on the outside. You will have to tinker with the proofing of the dough and the formation of neat blanks, but it's worth it. These bagels can be baked for future use. They keep well in sealed containers without losing their softness and lightness. It is very convenient to take such closed piece baked goods with you - the delicacy will retain its appearance and will delight you with homemade taste at any time.

Ingredients

Cooking process

step 1 out of 15
Before preparing the dough, heat the kefir to a warm temperature. We measure out the required amount of ingredients.
step 2 out of 15
Cooking dough. To do this, put the heated kefir in a bowl and add granulated sugar, salt, dry yeast and one hundred grams of flour from the total to it. With a whisk, mix everything together until completely homogeneous. We tighten the bowl with the dough with cling film and leave it in a warm place for one hour so that the yeast is fully activated, and the mass noticeably increases in volume.
step 3 out of 15
In an hour, you can see how the dough has become airy, large-porous. We remove the cling film and continue to knead the dough.
step 4 out of 15
Break the eggs to the dough that comes up, add vegetable oil and mix well. Pour the remaining amount of sifted flour in portions. We knead the dough first with a spoon, then go to work with our hands. The amount of flour required to knead the dough may vary. We focus on the consistency of the dough - it should be soft, elastic, well-shaped. Press the kneaded dough with our hands into a thick layer.
step 5 out of 15
We bend the edges of the layer inward. Put the resulting workpiece in a deep bowl greased with vegetable oil, tighten it with cling film and put it back in the heat for proofing.
step 6 out of 15
After one and a half to two hours, the dough will double in volume, become porous, spongy.
step 7 out of 15
Cut the finished dough into small pieces the size of a small egg.
step 8 out of 15
Separately, immediately shake the egg until smooth for lubrication.
step 9 out of 15
Roll out each portion of the dough with a rolling pin or stretch it manually in the form of an oval. Cut the thick jam into pieces according to the size of future bagels. We put the jam on the edge of the cake.
step 10 out of 15
We wrap the jam with dough from the edge, as shown in the photo.
step 11 out of 15
Cut the remaining free edge of the dough into strips.
step 12 out of 15
Using a silicone brush, grease the area between the jam wrapped in dough and the dough strips with a beaten egg.
step 13 out of 15
Gently lift each strip up and wrap it onto the area filled with jam.After all the strips are fixed, we slightly bend the workpiece - the bagel is ready.
step 14 out of 15
Grease the baking sheet with a thin layer of vegetable oil or cover with oiled parchment. We spread the prepared bagels on it at a distance from each other - when baking, they will increase in size. We leave the workpieces on a baking sheet to rise for another twenty-five to thirty minutes. After that, grease their surface with a beaten egg to give an attractive gloss.
step 15 out of 15
Preheat the oven to 180 degrees. We put a baking sheet with bagels in an already hot oven and bake for twenty five to thirty minutes until golden brown. We take out the finished baked goods from the oven and transfer them from the baking sheet to a serving dish. We use it warm or cooled.

Bon Appetit!

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