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Bagels with yeast dough jam in milk in the oven

1
3357
Kitchen European
Calorie content 219.1 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 8.5 gr.
Fats * 9.4 gr.
Carbohydrates* 41.6 gr.
* per 100 gr. product
Bagels with yeast dough jam in milk in the oven
Content

Lush bagels with a golden crust will be a welcome dessert for any tea party - both at home and with guests. The look of such baked goods is so attractive and inviting that even those who like baking will not refuse. The main secret of successful bagels includes several points: good proofing of the dough, correctly chosen filling and accuracy in the formation of the blanks. All these steps are described in detail in this recipe, accompanied by a photo - everything will work out!

Ingredients

Cooking process

step 1 out of 8
Making a dough. To do this, put milk in a bowl and heat until warm. Pour in one tablespoon of granulated sugar, two tablespoons of flour and the specified amount of dry yeast. With a whisk, mix everything together until completely homogeneous. We leave the dough in a warm place for fifteen to twenty minutes so that the yeast is activated, and the mass slightly increases in volume.
step 2 out of 8
Break the egg to the dough that comes up, add the remaining granulated sugar and salt, mix. Pour in the sifted flour, knead the soft dough. At the end of the kneading, add soft butter and mix it well into the total mass. We roll the resulting dough into a smooth ball, place it in a bowl and tighten with cling film. We put it in a warm place for one to an hour and a half. After proofing, the dough should double in size.
step 3 out of 8
After rising, slightly knead the dough and cut into twelve equal pieces. First we roll each piece into a smooth ball, and then stretch it into a long oval. You can do this with a rolling pin or with your hands. The size of the oval is about the size of the palm.
step 4 out of 8
Put a little thick jam on the edge of the dough - it should easily close with the same edge. We squeeze the resulting semicircle with jam well, as in the photo. If you doubt that the jam will not flow out during baking, you can pre-mix it with starch (for 100 g of jam - 1 tsp of starch)
step 5 out of 8
Cut the remaining free dough into five to six strips. We wrap the semicircle with the filling in strips and bend slightly - we form a bagel.
step 6 out of 8
Grease the baking sheet with a thin layer of vegetable oil or cover with oiled parchment. We spread the formed bagels on it at a distance from each other - when baking, they will increase in volume. We leave the workpieces on a baking sheet to rise for another fifteen to twenty minutes. After that, grease their surface with a beaten egg to give a gloss.
step 7 out of 8
While the dough is wet with grease, sprinkle it with sesame seeds.
step 8 out of 8
Preheat the oven to 180 degrees. We put a baking sheet with bagels in an already hot oven and bake for twenty to twenty-five minutes until golden brown.We take the finished bagels out of the oven and transfer them from the baking sheet to a serving plate. Serve warm or cold.

Bon Appetit!

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Comments (1) 1

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Natalia 21-07-2021 07:23
It turned out !. Delicious, soft, crunchy. Only I made 20 pieces, instead of 12. The dough turned out to be thin, a lot of filling, as we like. Thanks for the recipe.
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