Bagels with jam on kefir with yeast

We prepare products for the dough. We heat kefir on the stove or in the microwave until warm. Sift the flour through a fine sieve. Melt the butter to a liquid state and let it cool to room temperature.

We place warm kefir in a bowl, add granulated sugar into it, stir until dissolved. Next, add dry yeast and mix until the granules disappear.

Break the egg to the kefir-yeast mixture and pour in the melted butter. Shake everything together with a whisk until smooth.

Pour sifted flour and salt into the resulting liquid mass. We knead the dough first with a spoon, and then go to work with our hands. You may need a little more flour or less flour than the recipe says. It depends on the characteristics of the particular flour and its moisture content. It is important to get a soft but firm dough that holds its shape well. Transfer the kneaded dough to a floured surface and knead it with your hands for a few minutes until it is completely smooth. We roll the mass into a ball and place it in a bowl, which we tighten with cling film or cover with a towel. We remove the dough in a warm place for proofing for one and a half to two hours. The dough should double in size.

After the specified time has elapsed, spread the dough on a work surface, lightly sprinkled with flour, and cut it into small equal pieces (the approximate size of dough portions is slightly larger than a walnut).

Roll each piece of dough into a ball and roll it out with a rolling pin into a thin oval-shaped oblong layer. Put a little jam on one of the edges of the oval and cover it with the same karay, as shown in the photo. Press the formed pad with your fingers so that the filling does not flow out. Cut the remaining edge of the dough into strips without touching the part with the jam. We roll up the roll, wrapping the "pillow" stuffed with strips of dough. Slightly bend the resulting workpiece into a semicircle - you get a bagel.

Grease the baking sheet with vegetable oil or cover with oiled parchment.We spread the formed bagels on it at a distance from each other - when baking, the products will increase in volume. Put the yolk in a small container and shake well with a fork until smooth. Using a silicone brush, grease the surface of each bagel with liquid yolk and sprinkle with poppy seeds and sesame seeds on top - together or separately.

Preheat the oven to 190 degrees. We put the baking sheet with the rolls in the already hot oven on the middle level. Bake for twenty five to thirty minutes until golden brown. We take out the finished bagels from the oven, remove from the baking sheet and transfer to a plate. Pastries are delicious both warm and cold.