Butter bagels with yeast jam

We start preparing the dough with dough. Pour milk into a bowl and heat it to a temperature of thirty-five to forty degrees. Pour dry yeast into warm milk, half of the total amount of granulated sugar and a third of the total flour. Mix everything together with a whisk or mixer at low speed until smooth. We leave the resulting mass for fifteen to twenty minutes to activate the yeast. The dough should slightly increase in volume and be covered with bubbles.

After the dough grows up, break the egg into it, add a pinch of salt and the remaining amount of sugar. We also add vanilla sugar and soft butter cut into small pieces. We mix everything together. Sift the flour through a fine sieve and gradually add portions to the kneaded yeast mass. We knead the dough first with a spoon, then go to work with our hands. Knead the mass until smooth for five to seven minutes. The finished dough should be medium in firmness: not too soft, but not too steep. We roll it into a ball, place it in a bowl, tighten it with cling film and send it to a warm place for proofing. After an hour and a half, the dough will increase a couple of times in volume. We knead it and leave it further warm.

After about an hour, the dough will grow back in volume - now the mass is ready for cutting.

Remove the dough from the bowl and place it on a work surface greased with vegetable oil. We press the mass into a cake and roll it with a rolling pin into a round layer six to seven millimeters thick. We cut the layer into six neat sectors. It is very convenient to use a pizza knife for this. We spread a thick jam on each part and carefully distribute it along a triangle, retreating from the edges. Now we fold the bagel, tucking the outer wide part upward inward, towards the inner narrow part. Similarly, we form bagels from all dough segments.

Grease the baking sheet with a small amount of vegetable oil or cover it with oiled parchment. Put the formed bagels on a baking sheet at a distance from each other. We leave them to stand for ten to fifteen minutes before baking, so that the products grow slightly.

At this time, we heat the oven to 185 degrees. Place a baking sheet with prepared bagels on the middle level and bake for twenty to twenty-five minutes. The surface should be noticeably browned towards the end of the baking. We take out the finished baked goods from the oven and sprinkle with powdered sugar through a strainer.

Use a flat spatula to move the bagels from the baking sheet to the serving plate. Serve warm or cold.