Bagels with puff yeast dough
0
867
Kitchen
European
Calorie content
197.6 kcal
Portions
6 port.
Cooking time
50 minutes
Proteins *
7.7 g
Fats *
8.4 gr.
Carbohydrates*
37.5 g
Bagels with jam for the sophisticated. The dough is yeast flaky, which means that the finished bagels are obtained with a very special crumb structure. Layered-porous, very soft, with a light airy crispy crust. The jam for the filling must be thick. Firstly, this will not flow out and cause burnout. And secondly, it will not violate the above-described properties of the dough, because excess moisture in the filling can make the dough more sticky and prevent it from fully rising.
Ingredients
Cooking process
Cooking dough. To do this, put milk in a bowl and heat it to a temperature of thirty-five to forty degrees. Add dry yeast, one tablespoon of granulated sugar and two tablespoons of flour to it. With a whisk, mix everything well together so that the grains dissolve and the lumps disperse. Leave the dough in a warm place for half an hour to activate the yeast.
Add the remaining sugar, salt to the dough that comes up, pour in odorless vegetable oil. Divide the egg into white and yolk. Beat the protein until a stable foam, and leave the yolk for subsequent lubrication of the formed bagels before baking. Put the resulting protein foam in a bowl with vegetable oil. Mix thoroughly with a spatula.
Sift the flour and add a little to the main mass with dough. The amount of flour may differ up or down from that indicated in the recipe due to different characteristics and moisture content. It is important to focus on the final consistency of the kneaded dough: it should be elastic, well-kept in shape, but not tight.
Grease the baking sheet with a thin layer of vegetable oil or cover with oiled parchment. We spread the bagels-blanks on it at a distance from each other - when baking, they will increase in size. Thoroughly mix the left yolk with milk and grease the surface of each bagel with the resulting mass. It is important that the mixture does not fall on the baking sheet, as it burns easily. After greasing, sprinkle the bagels with granulated sugar. Leave the bagels to rest for fifteen minutes before baking.
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. The pastry should rise and brown well. We take the finished bagels out of the oven and carefully transfer them from the baking sheet to a serving dish. We use it warm or cold. Store in a sealed container to avoid drying out.
Bon Appetit!