Categories
Blanks for the winter
  1. home
  2. ➠
  3. ➠
  4. ➠ Bagels with shortcrust pastry jam on kefir

Bagels with shortcrust pastry jam on kefir

0
1064
Kitchen European
Calorie content 223.2 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 6 gr.
Fats * 8.4 gr.
Carbohydrates* 49.6 g
* per 100 gr. product
Bagels with shortcrust pastry jam on kefir
Content

Sand bagels are quick and easy to prepare, always tasty and eaten, as a rule, with lightning speed. In order for the baking to be successful, it is important to observe the proportions of butter, kefir and flour. In no case should the finished dough be tough, otherwise the bagels will be tough. If you knead the dough softer than necessary, then the products will not keep a beautiful, even shape. Follow the recipe with step by step photos and the result will not disappoint.

Ingredients

Cooking process

step 1 out of 16
Cut the butter into small pieces and put them in a bowl. Melt the butter until completely liquid. If the oil gets too hot during the process, let it cool down - the mass should be warm.
step 2 out of 16
Pour kefir into the melted butter. It is desirable that it has a high percentage of fat - this affects the crumbling of the dough. Mix butter with kefir.
step 3 out of 16
In a separate small container, extinguish the soda with apple cider vinegar.
step 4 out of 16
Mix the resulting gruel and put it in a bowl with butter and kefir, mix.
step 5 out of 16
Sift the flour through a fine sieve to enrich it with air, loosen it and remove possible small debris. We recommend adding flour in portions, gradually, in order to monitor the consistency of the dough. Still, different flours differ in their moisture content and other characteristics, so the amount for the dough may vary slightly.
step 6 out of 16
First, with a spoon, and then knead the dough with your hands. We do this quickly, avoiding prolonged kneading. The finished dough should be soft, pliable, keeping its shape well and leaving fingerprints on itself.
step 7 out of 16
Roll a large roller out of the dough and cut it into six to seven equal-sized pieces.
step 8 out of 16
Grease the baking sheet in advance with vegetable oil or cover it with oiled parchment. We put the oven on preheat. The required temperature is 190 degrees.
step 9 out of 16
Roll each part of the dough into a ball and roll it out with a rolling pin into a thin round layer.
step 10 out of 16
We cut each layer into eight sectors. It is convenient to use a pizza knife for this purpose.
step 11 out of 16
Put a little thick jam on the wide part of each sector.
step 12 out of 16
Then we fold the bagel towards the narrowed part. Thus, we form bagels from the whole dough.
step 13 out of 16
Roll the formed bagels alternately in fine sugar, and then put them on a prepared baking sheet.
step 14 out of 16
We spread the bagels-blanks at a short distance from each other - when baking, they will increase in size, but slightly.
step 15 out of 16
Place the baking sheet with the rolls in an already hot oven and bake for twenty to twenty-five minutes. It is important not to overexpose tender bagels in the oven, otherwise they will be tough.We take out the finished ruddy bagels, remove with a flat spatula from the baking sheet and transfer to a serving dish.
step 16 out of 16
Serve warm or cold.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *