Recipes of bagels with jam dough jamin culinary blogs and video lessons there are many, but how to find out that the recipe is really worth attention. Not always smiling chefs are sincere with readers, because the pursuit of profit (likes, reposts and others) is disorienting, motivating to give gullible people poor-quality information. Having studied this article, the reader can be sure that the recipes have been verified not only with personal experience, but also with the testimonies of other people. Let's start by considering the best recipes for bagels from yeast dough.
Simple yeast dough
The most common rogueliki fromyeast dough on milk, then the dough turns out to be light and airy, and the bun - tender and delicious. For preparation, only a few ingredients are required that are available to everyone:
- 50 grams of pressed yeast (the best baking is obtained from them);
- one glass of water and milk, you can use even acidified, not only fresh;
- four eggs;
- 2.5 tbsp. l. granulated sugar;
- 4 tbsp. l. butter (lean or creamy, - it does not matter);
- about five glasses of flour, its quantity is always relative, depending on quality and gluten.
You will also need thick jam or jam from any fruit or berries. If the density is not sufficient, then it can be boiled on high heat for several minutes, stirring constantly.
How to knead the dough correctly?
To prepare a light dough, it is necessary forbegan to activate the yeast: dissolve them in warm milk (37 -40 degrees), mixed with water of the same temperature. Leave them for a while in the heat (literally for 8-10 minutes): a large foam of bubbles, which will increase, should form. This is an indication that the yeast has begun to gain strength, you can knead the dough. In a separate bowl, mix the butter and eggs, whip and pour a little to the yeast. Pour half a portion of flour and mix well the mass to a uniform consistency. Then add the flour in small portions, trying as quickly as possible to form a com test. The less flour enters it, the more airy will be ready-bagels with jam: yeast dough does not like a large amount of flour. When the dough is ready, place it in a deep bowl and cover it with a towel, leave it in the warmth for an hour to come, but if it's hot in the room, you should follow, it will come up faster.
Molding products
When the dough reaches the condition, lightly kneadit on a greased table oil and roll it into a layer 5 mm thick. Cut it into elongated triangles of the desired size, it should be borne in mind that when baking, the dough will increase even more in size.
Put jam on the wide edge and roll the doughrolls, forming a bagel. Place it on a baking sheet, slightly wrapping the thin edges towards the center. Give the products a little time (15 minutes) for proofing, then grease each piece with a beaten egg with a silicone brush and send it to the oven. Also, the products can be lubricated with cream, mixed in half with sugar, milk and even lean oil.
Bakery products
Bake rolls from yeast dough are oftenat a temperature of 200 degrees to a golden color, but it is worth considering the power of the oven and the size of the products: large buns are cooked on average for half an hour, small enough for 15 minutes. If you want the products to be soft outside, then after baking, you need to place them between two layers of a tissue towel for half an hour, and if on the contrary, you want a crisp crust like that of a yeast dough in a photo, then they should be cooled on a grate and free air.
Delicious dough for burger
If you want a more convenient yeast dough, then the recipe for roguelikas on a fermented woman will be just the way. The list of necessary products is as follows:
- a glass of fermented baked milk;
- a teaspoon with a hill of dry yeast and as much vanilla for flavoring the dough;
- two eggs;
- 50 gr butter, better than cream, but you can use coconut or refined from sunflower;
- 2/3 tbsp. Sahara;
- 550 grams of flour + a little bit on the dust.
Yeast dough for roguelocks is prepared exactlyThe same as the variant on milk: first dissolve the yeast in the fermented woman. It should be left in advance for several hours in a warm room, then the yeast will be activated faster. Also, add a couple of spoons of sugar - in a sweet environment, the yeast fungus grows much faster. Then the eggs are mixed with the remains of sugar and butter, and then the sifted flour. The dough should be carefully kneaded on the table, achieving an ideal elasticity, and then left in a deep container covered with a film: the dough should increase twice or even more. When it reaches the condition, it should be lightly kneaded, rolled into a layer and formed bagels to any pleasant eye shape, placing inside stuffing of any kind: jam, chocolate paste, nuts with dried fruits or fruit puree.
Be sure to send the items to theoven, they must undergo a proofing process: aging in the heat for 10-20 minutes. This is necessary for the dough to start growing again, making the future baking perfectly-airy, easy and pleasant not only to taste, but also to the eye.
How beautiful to form bagels?
From yeast dough you can mold anything,because it is pliable enough, but at the same time it ideally keeps the given form, sometimes turning the products into works of art. Here are some examples of how you can effectively turn a simple bagel into a beautiful pastry.
Cut the dough into strips 5 cm wide, throughoutlength along the center of the arrangement of the filling, protect the edges and roll up as shown in the photo above. To do this, the dough sausage is rolled into a normal knot, and then one edge is turned down, and the upper one is straightened out.
If you use a dry filling (poppy, dried fruits,nuts or cinnamon with sugar) and there is a desire to create, then you can make a big bagel (as in the photo). Following the step-by-step actions, you can easily turn a simple piece of dough into a stunning batch.
Following the previous principle, roll up the roll andcut it into segments with a length of five centimeters, then each cut in the middle and one side to unfold sideways. It is important that the filling is really thick, otherwise it will leak during the baking process. Such molding options are especially good for salted bagels with cheese, egg and ham.
Layered bagels - is that?
For no one will be the discovery that the bagelsof puff yeast dough are called croissants. Soft baked pastry in the French style has long won the hearts of sweet tooth and lovers of morning petit-déjeuner. Considering that it is rather difficult to make a puff pastry at home, it is better to take advantage of the benefits of civilization and buy the ready-made in the supermarket.
So, what is required for cooking:
- 800 grams of pastry puff pastry. It needs to be defrosted beforehand, carefully unrolling it on a table covered with flour.
- Thick apple jam is a classicstuffing, but you can use other types: jam, jam, and even soft marmalade. Also incredibly tasty will be the filling of boiled condensed milk or "Nutella".
- Sugar powder for sprinkling, because in itself the puff pastry is completely unsweetened.
How to cook?
When the dough softens and softens, roll outthin it and cut it into rectangles with sides of 12 by 8 cm. Visually divide the dough cut in half and make cuts along one side of the other on one side. Next, we form bagels from yeast dough: put jam on the edge without cuts and roll the dough into a roll so that the edge with the cuts is on top. Slightly bend the product in an arc and place on a baking sheet. When baking, the cut lines will unfold, turning the jam and jam into an elegant bagel. Give them ten minutes to proof, smear with beaten egg or sour cream, and then bake in the oven at a temperature of 220 degrees until golden brown.
Still hot bagels need to be sprinkled in powdered sugar, which can be mixed with vanilla or cocoa powder. They can also be poured over with chocolate icing using a thin confectionery syringe tip.
