Bagels with marzipan

Category: Bakery products
Bagels with marzipan

Ingredients

Dough:
dry yeast 1 tsp
wheat flour c. from 280 g
milk 140 g
yolk 1 PC
sugar 40 g
salt 0.5 tsp
butter 40 g
Filling:
almond 120 g
powdered sugar 70 g
protein 25 g
Fudge:
powdered sugar 75 g
water 1.5 tbsp. l
Additionally:
milk 1.5 tbsp. l

Cooking method

  • Dough:
  • Bring milk to a boil, dissolve granulated sugar in it, cool.
  • Grind the yolk with salt.
  • Mix flour (2 tablespoons of flour from the total amount, it will need to be added to the dough a little later), mix with dry yeast, add warm milk, yolk and start kneading the dough. As soon as all the flour is evenly moistened and the dough is gathered into a single lump (after 4-5 minutes), stop kneading and leave the dough alone for 10-15 minutes.
  • Add softened butter and remaining flour to the dough, continue kneading. The dough is soft, non-sticky. Fermentation for 90 minutes with one stirring in the middle of fermentation.
  • Filling:
  • Dip the almonds into boiling water for 1-2 minutes, discard them on a sieve and pour over with cold water. Peel, pat dry on a paper towel.
  • Put nuts and powdered sugar into the bowl of the combine (attachment - knives). Grind in "pulse" mode into small crumbs.
  • Transfer the nut mixture to a bowl, add the protein and stir.
  • Dust the table with flour, lay out the dough, knead and roll out into a circle 4-5 mm thick, cut into 8 triangle segments. Place the filling at the base of each triangle, roll into rolls and shape into bagels.
  • Place on a baking sheet lined with baking paper, at a considerable distance from each other.
  • Proofing under the foil for 40-60 minutes until the volume doubles.
  • Grease the bagels with milk before placing in the oven.
  • Bake in an oven preheated to 220C (convection 200C) degrees with steam, after 8 minutes lower the temperature to 190C (convection 170C) degrees and bring the buns to readiness. The total baking time depends on the oven, for me it was 30 minutes.
  • Put the finished bagels on a wire rack and cool.
  • Cover the bagels with fondant: add warm water to the icing sugar and stir until smooth.
  • Serve with tea, coffee or milk. Bon Appetit!
  • Bagels with marzipan
  • Bagels with marzipan
  • Bagels with marzipan
  • Thin crust, tender crumb and nut filling - delicious to the point of indecency.

The dish is designed for

8 pcs

Time for preparing:

3.5 hours

Cooking program:

oven

Vichka
Man!
Bagels with marzipan. Childhood is immediately remembered ...
Loved these bagels very much, thanks for the recipe!
Sonadora
Vika, Thank you! Help yourself.
Quote: Vichka

Bagels with marzipan. Childhood is immediately remembered ...
Yeah, my husband said so, grabbing two bagels.
Vichka
Quote: Sonadora

Vika, Thank you! Help yourself. : girl_wink: Yeah, my husband said so, having packed two bagels.
Only two? What didn’t give you any more?
And for me, a childhood memory of buns, it's poured with poppy seeds and chocolate, your bagels and high-calorie.
Omela
And I recognize my sweetness by my walk !!! Manyash, very beautiful!!!
Sonadora
Ksyusha, I do not know how beautiful, but delicious for sure! Next time I will bake a double portion.
alfa20
Oooh ... Just yesterday I baked a roll with coffee filling from Maltese buns, and here is ROGALIKI. As in childhood, gentle, tasteful! Go, eh, roll your own devour eat, make room for bagels? Marina, and add whipped protein to the filling? Or just mix with almonds?
Twist
Oh, I want those! Marisha, at least half, the one in the photo, but right now
MariS
Manechka, what beautiful photos - they have bagels just like real ones !!!
I ate such all my childhood, only with jam. Eh, I should repeat it.
barbariscka
These bagels are delicious to disgrace, so I rarely bake them.The husband adores them and it is with marzipan ... And why are all men such a sweet tooth?
They turned out very nice!
Sonadora
Victoria, Marishki, Vasilisa! Thank you girls! The recipe is straightforward, I hope you find it useful someday and enjoy the buns.

Quote: alfa20

and add whipped protein to the filling? Or just mix with almonds?
Just stir it up. The finished mass turns out to be quite viscous, in this case it makes no sense to beat the protein, in my opinion. And you don't need to get dirty dishes.

Quote: Twist

Marisha, at least half, the one in the photo, but right now
Marish, for you - anything you want, but the halves are no longer there, I just ... got them right after the photo session, so take the whole one!

Quote: MariS

I ate such all my childhood, only with jam. Eh, I should repeat it.
Marisha, that's why you said that! I already want to, with apple!

Quote: barbariscka

And why are all men so sweet tooth?
That's for sure! It's only a shame that this is not reflected in their figures, but on ours ...
Scops owl
Marish, I also want bagels. So what kind of figure can there be? One delicious meal
Merri
Marinochka, mentally twirled her bagels, well done !!!
Sonadora
Larisa, Irishathanks girls! I'm glad you liked the recipe.
Quote: Scops owl

Well, what kind of figure could there be?
Large and round.
Tata
Marina what a beauty! Only 8 pieces are not enough. Be sure to make at least a double portion.
SchuMakher
Oh, well, finally, there is where to shove a kilo of marzipan from the freezer Thank you, my red-haired, big-eyed, lop-eared druhhhhh
Sonadora
Tata, Thank you! I also thought about a double portion, but it was too late.

Quote: ShuMakher

Oh, well, finally, there is where to shove a kilo of marzipan from the freezer Thank you, my red-haired, big-eyed, lop-eared druhhhhh
Well at least not a "brazen red muzzle"! Shove it in Mash, they are so ... delicious.
SchuMakher
I'll shove it, we can be sure that it (marzipan) takes half a freezer from me
Quote: Sonadora


Well at least not a "brazen red muzzle"!

it was a veiled version
Sonadora
Quote: ShuMakher

it was a veiled version
I got it.

Quote: ShuMakher

I'll shove it, we can be sure that it (marzipan) takes half a freezer from me
And you like it before consumption defrosting, at room temperature or in the refrigerator?
SchuMakher
And when how ... It depends on how urgent it is. And it's okay, just like fresh, current made
Sonadora
Mashhow good it is! Now I will immediately attach the squirrels to the case and tamp them into the freezer until requested.

And today we again dabbled in buns.
Bagels with marzipan
Bagels with marzipan
She blinded the bagels, stretched the ends a little and tied them in a knot, hid the ends below.
Bagels with marzipan
Scops owl
Beautiful Man, and where are you buying almond petals? I saw Green, maybe where is closer?
Sonadora
Laris, thank you! I buy near the house. Manufacturer - Parfait.
SchuMakher
Sandorik! I have a READY marzipan in the freezer ... and I also freeze the squirrels, then I make meringue-meze from them into Kiev ...
Scops owl
Quote: ShuMakher

Sandorik! I have a READY marzipan in the freezer ... and I also freeze the squirrels, then I make meringue-meze from them into Kiev ...
Mash, how long can they be stored? I understand that you don’t bring them to spoil, but how calm are they?
SchuMakher
Lar, I'm even afraid to say lope they lie with me !!! About 5 years for sure .... I asked my dad to bring a pack from Germany, he pinned packs of 20 Here still lies ...
Scops owl
Quote: ShuMakher

Lar, I'm even afraid to say lope they lie with me !!! About 5 years for sure .... I asked my dad to bring a pack from Germany, he pinned packs of 20 Here still lies ...
Mash, I'm actually talking about eggs, that is, about proteins
SchuMakher
Aaaaa, these years are definitely lying!
Sonadora
Quote: ShuMakher

Sandorik! I have a READY marzipan in the freezer ...
Yeah, I wrote it down. Great idea, by the way! And squirrels do not roll around idle, and no living creatures will start in nuts.

Quote: Scops owl

Man, where do you buy almond petals? I saw Green, maybe where is closer?
Laris, I’m a bastard, and I forgot! We sell almond petals in all Crossroads stores.
Scops owl
Mashun, thank you. The bagels are sucking. Next time I'll bake with convection. I made the dough in the evening, put it in the refrigerator. I liked it, very good. conveniently. And the gas was afraid to spread, but no, everything is fine.
Bagels with marzipan
Sonadora
Laris, super! How many bagels were filled! And the buns themselves, it seems to me, just melt in your mouth. Very gentle and airy.
Scops owl
Yes, Mash, the filling has drunk decently. I have a lot of almonds, now I spend it
AnastasiaK
Sonadorahow I trust your recipes! Everything to the gram is derived and the result is predictably great. So I do everything in order. Yesterday came the turn of these wonderful bagels. The dough was made in a bread maker, the butter was added 15 minutes after the start of the kneading. The dough turned out to be the most tender. I made the filling as described with marzipan, but it turned out to be absolutely white. I had never seen or eaten her before. The finished bagels came out weightlessly fluffy and huge. I did not understand the filling, it looked like a piece of unbaked dough to me. But insanely delicious. Indeed, the thinnest crust, fluffy crumb.
Thank you, thank you for the simple and effective recipes!
Bagels with marzipan
Sonadora
Anastasia, Thank you. The bagels are awesome! I would definitely not resist such people, sheer temptation and provocation.
Quote: AnastasiaK
I did not understand the filling, it looked like a piece of unbaked dough to me.
Maybe the nuts were very finely ground? For taste, you can try replacing part of the almonds with hazelnuts. Then the taste will be brighter.

Anastasia, if possible, to me on "you".
AnastasiaK
Sonadora, Manechka, I specially ground the nuts finely, in a coffee grinder, I read here that the marzipan mass is obtained from the coffee grinder (fine grinding). And the bagels flashed. .. and there are none. This is fluff, solid fluff.
Thank you for the miracles you can do yourself. I'm going for your next recipe. I will make buns on cold dough. I am sure that it is also a masterpiece.
Sonadora
Quote: AnastasiaK
I specially ground the nuts finely, in a coffee grinder, I read here that the marzipan mass is obtained from the coffee grinder (fine grinding).
I do not argue. At the time of making the bagels, I did not have a coffee grinder, so I chopped it with knives in a blender, into small crumbs. The photo shows that the mass is not smooth.
AnastasiaK
Sonadora, but I had. Moreover, you can see the nut mass by the color, but I peeled the nuts and they are absolutely white in bagels. The filling was not visible. Yes, whatever you want to wrap in enti bagels, it will be delicious. At least nuts, at least apples, or some other delicacy. We will definitely do it more than once. And then I have not tried all of them.
Sonadora
Now our pastry chefs will beat me, but I often grind unpeeled almonds. In my opinion, it turns out even tastier this way.
Zhannptica
Manechka !!!!
Delicious bagels !! Delicious !!!
I baked Moroccan cookies and there was a lot of filling left (peanuts with sugar and protein), for a long time I did not think WHERE to attach it to !!
Bagels with marzipan
Sonadora
Jeanne, oh what a beauty! I would have carried off a couple.
Zhannptica
This is from double the residual rate

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