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Bagels with jam on margarine and sour cream

0
1045
Kitchen European
Calorie content 345.6 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 5.7 g
Fats * 24.8 g
Carbohydrates* 49.6 g
* per 100 gr. product
Bagels with jam on margarine and sour cream
Content

If sour cream has stagnated in the refrigerator, you can cook delicious pastries on it - ruddy bagels with jam. You will also need margarine or butter - an essential ingredient for a crumbly and slightly flaky dough. It does not get soaked or softened by wet filling - ready-made bagels are quite light and crispy. This is a great dessert for tea or coffee both with the family and for guests.

Ingredients

Cooking process

step 1 out of 15
First of all, we get the margarine out of the refrigerator in advance so that by the time the dough is kneaded, it has already become soft and pliable. Put it in a bowl, add cold sour cream and a pinch of salt. We also add vanillin to flavor the dough.
step 2 out of 15
Mix everything together with a spoon, spatula or whisk until a more or less homogeneous thick mass is obtained.
step 3 out of 15
Sift the flour through a fine sieve and gradually add portions to the sour cream-margarine mass. Add baking powder. Knead the dough with a spoon. When the mass becomes thick enough and it will already be difficult to interfere with the device, put it on the table surface and pour the rest of the flour on top. Knead the dough with our hands. The finished mass should keep its shape well, be soft and non-sticky. It is undesirable to knead such a dough for a long time, since the products in this case are tough.
step 4 out of 15
Roll the kneaded dough into a bun and wrap with cling film. We send the "packed" dough to the refrigerator for thirty to forty minutes for ripening. Thanks to this step, the finished bagels will be more layered.
step 5 out of 15
After cooling, spread the dough on a floured work surface and cut into four equal-sized pieces.
step 6 out of 15
We roll each part and form a ball.
step 7 out of 15
Using a rolling pin, roll each ball into a round layer, adding more flour if necessary. The approximate diameter of the dough circle should be thirty centimeters. The thickness of the dough will be three to four millimeters.
step 8 out of 15
We cut the dough into neat sectors. It is very convenient to use a pizza knife for this.
step 9 out of 15
We spread a thick jam on each sector. Slightly less than a teaspoon. Gently spread the filling over the entire segment, retreating a few millimeters from the edges.
step 10 out of 15
Now we fold the bagel, tucking the outer wide part upward inward, towards the inner narrow part.
step 11 out of 15
Thus, we alternately form bagels from the entire rolled dough.
step 12 out of 15
If there is any doubt that the jam will not spread, then we recommend placing it only on a wide part of the sector, without smearing it.The risk of spreading of the filling with this application is less.
step 13 out of 15
Grease the baking sheet with vegetable oil or cover it with oiled parchment (or a silicone mat). Put the decorated bagels on a baking sheet at a short distance from each other.
step 14 out of 15
Shake the egg with a fork or whisk in a separate bowl and grease the surface of the bagels with the resulting mass using a silicone brush. Sprinkle brown sugar on a damp surface.
step 15 out of 15
We put a baking sheet with bagels in the oven preheated to 185 degrees and bake for twenty to twenty-five minutes, until the crust is well browned. We take out the finished baked goods from the oven and use a flat spatula to transfer them from the baking sheet to a serving plate. Serve warm or cold. Store in a tightly sealed container.

Bon Appetit!

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