Buns with jam based on bagels on kefir

Category: Bakery products
Buns with jam based on bagels on kefir

Ingredients

OPARA:
* Starter potato-hop 60 g
* Water 50 ml.
* Wheat flour 110 g
DOUGH:
* Opara all
* Flour 500 BC
* Kefir 200 BC
* Egg 1 PC.
* Melted margarine (or butter) 50 g
* Sugar 80 g
* Salt 10 g
FILLER:
Any thick filling (jam, jam, plastic marmalade, boiled, etc.) I have homemade plum jam.

Cooking method

In the evening, I start a dough by combining a starter, water and flour. I put it in the warmth.

In the morning I check the readiness of the dough (it begins to settle with a light tapping on the bottom of the bowl)

I start kneading the dough, having previously prepared all the components indicated in the recipe (do not forget to melt the fat in my Pyshka margarine, and also warm up the kefir a little, I warm it up in the microwave)

I put everything in the kneading bowl except the fat and start kneading with a spoon.

When most of the flour has been absorbed and it becomes difficult to stir with a spoon, I go

for manual kneading. When the bun has begun to form well, lag behind the hands and walls of the dishes, pour in the fat and stir in until it is completely absorbed by the bun.

We cover the bowl and put it in warmth to rise the dough and double it.

During fermentation, it is good to knead it once.

When the dough comes up again, we turn to work on molding the products.

The gingerbread man is divided into parts (the number of these is optional, I have 14 blanks out of a given volume of dough)

Roll the dough pieces into balls. Then we will shape it at our discretion.

I like the bagels. There was not enough stuffing for all 14, then I designed the rest of the koloboks in the form of cinnamon buns.

We put the blanks on a baking sheet lined with baking paper or simply greased.

Lubricate the top with milk.

Products are baked for 20-25 minutes, at T = 180 * C. If the mold is smaller, then the baking time will also take less. (according to the characteristics of the oven)

The dough just flies away, how tender, light, aromatic. Good lamination is obtained by molding bagels and buns. I highly recommend it. Try it, maybe you will like buns made from such dough.

Buns with jam based on bagels on kefir

Buns with jam based on bagels on kefir

Buns with jam based on bagels on kefir


Marysya27
Natashawhat a fine fellow you are !!! So much strength, patience and beauty for the common good
The beauties turned out to be credited. Very glorious and calling for new "deeds" or "asceticism"
The horizons are expanding, there is where to turn around and roam
liusia
Natasha, I never cease to admire you, your skillful hands. Baked such beauty and deliciousness! Thank you dear! You are direct inspiration for deeds !!!
Trishka
What kind of bagels, it's a sight for sore eyes!
Now there are two options, you want with sourdough, you want with yeast. !!!
ANGELINA BLACKmore
Quote: Trishka

What kind of bagels, it's a sight for sore eyes!
Now there are two options, you want with sourdough, you want with yeast. !!!
Ksyushenka, thank you. The recipe for your bagels did not leave you indifferent.
Well, and I, out of habit, strive to remake everything in my own way. It turned out not bagels, but buns.
Trishka
So it's great that in its own way, now there are two options, who likes which.
I didn’t really make friends with sourdoughs, and my guys don’t really like baking on it, they’re familiar with yeast, but someone else leaves them, in the end, everyone is fine, I mean different types of cooking, but the result is always good ...
Do you mind if I link in my bagels ladies?
ANGELINA BLACKmore
Marysia, liusia, Ksyushathank you girls !!!

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