Bagels with shortcrust pastry jam on sour cream

Sift the flour into a wide bowl. Next, pour in the vanilla sugar and baking powder in the specified amount. Stir dry ingredients. Cut the cold butter into thin flakes with a knife directly into the flour mixture. Alternatively, you can rub a piece of butter on a coarse grater. To prevent the oil from sticking while rubbing, roll it in a flour mixture. With dry hands, quickly grind all the ingredients to form small crumbs.

Put cold sour cream to the resulting butter-flour crumb. The fat content of the product can be any. However, you should know that the higher the fat percentage, the more layered the finished dough turns out.

Quickly knead the dough with your hands. It is important not to knead the mass for a long time so that the butter crumbs do not melt - they will enhance the layering of the bagels. As soon as the crumbly mass is combined into a single whole with the help of sour cream, the batch is stopped. The finished dough does not stick to your hands and is pleasant to work with. By the way, this dough keeps well in the refrigerator for several days. This is convenient because you can cook the bagels later, when the need arises, and not immediately after kneading. If you plan to store the dough in the refrigerator, then you need to wrap it in plastic wrap.

Divide the kneaded dough into four equal-sized pieces.

Roll each part with a rolling pin on a floured surface. The thickness of the layer should be approximately 2 millimeters - rather thin. The approximate diameter of the circle is 20-25 cm.

We cut each rolled circle into eight sectors of equal size.

Put an incomplete teaspoon of thick jam on the extended part of each segment.

We fold the edges on the sides so that the filling does not spread during baking.

Then we fold the bagel towards the narrowed part. Thus, we form bagels from the whole dough.

Grease the baking sheet with vegetable oil or cover with oiled parchment. We spread the bagels-blanks on it at a short distance from each other - when baking, they will not significantly increase in size.

Preheat the oven to 190 degrees.Place the baking sheet with the rolls in an already hot oven and bake for twenty two to twenty four minutes. It is important not to overexpose the tender bagels: as soon as they turn red, it's time to get them out. Let the finished bagels cool, then roll them in sifted powdered sugar. We put them on a serving dish and serve.

The bagels are small, literally "for one bite." Dessert quickly "flies" from the plate, and it will definitely be asked to repeat.