Bagels and pads with jam

Category: Bakery products
Bagels and pads with jam

Ingredients

Wheat flour 2.5-3 Art.
Cream 15-20% 200 ml
Salt 0.5 tsp
Sugar 2 tbsp. l.
Butter 45 g
Rast. oil 1 tsp
Dry yeast 1 tsp hill with a slide
Egg 2 pcs.
Vanilla sugar 1 sachet
Heavy jam or jam

Cooking method

  • Dissolve yeast and 1 teaspoon of sugar in warm cream, add 2 tbsp. tablespoons of flour, cover the dough and leave for 10 minutes.
  • Melt the butter and cool. Stir the eggs in a bowl, put a little in a separate bowl for greasing, add melted butter, vegetable oil, sugar, salt and vanilla sugar to the rest, grind everything a little, add this mixture to the dough, stir, sprinkling the sifted flour in portions, knead a smooth dough, cover and let it rise in a warm place for 1 hour.
  • Cover the baking sheet with parchment, grease it with butter.
  • For buns "pillows" roll a part of the dough into a square layer, cut into squares, put a teaspoon of jam in the middle.
  • Bagels and pads with jam
  • Raise the edges to the top with an "envelope". Place the buns on a baking sheet.
  • Bagels and pads with jam
  • For bagels, divide the dough into pieces, roll out small rectangular layers, grease with jam or chocolate paste.
  • Bagels and pads with jam
  • Roll up the roll not completely, leaving the edge free, cut it into strips.
  • Bagels and pads with jam
  • Then wrap the stripes on top.
  • Bagels and pads with jam
  • Transfer the bagel to a baking sheet, bend like a horn.
  • Bagels and pads with jam
  • Cover the buns with a napkin or plastic wrap, let it rest for 20 minutes. Then brush with egg and sprinkle with sugar.
  • Cool on a wire rack, you can sprinkle with icing sugar.
  • Bagels and pads with jam
  • Bagels and pads with jam
  • Bagels and pads with jam
  • Bagels and pads with jam

Cooking program:

Heat the oven to 200 degrees, bake buns until golden brown.

Note

I borrowed the idea of ​​forming "pillows" and such unusual and beautiful bagels from Victoria in LJ, baked it on my dough and with other filling.

Enjoy your tea!

IRR
Very attractive shape! Well, just really! 5 balloff AND photo

OLYA-V, on our site there is a topic specifically for molding, well, I can't find it now, a little later - could you transfer the photos of folding the dough there?

shl. and another question - do you have the ends of the envelope open?
OLYA-V
Okay, I'll transfer it, only you will show where.
The envelopes do not open, they just need a good proofing, preferably in a warm place (I put it in an oven heated to 30 degrees for 20 minutes) Maybe only the top can be slightly opened and that's it.
Mila007
OLYA-V what a smart girl you are! So many delicious recipes were exposed! Stunned!
Buns and bagels are such a delight!
Lisss's
OLYA-V, made these buns, delicious! thanks for the recipe!



I have only one question - could you weigh how much flour you use for kneading. I think my dough was thinner than yours, and they just came out like such delicious yeast pies. and according to your photo it seemed to me that they would be so hard, or something, plump .. or are they, and you, too, lush, soft?
OLYA-V
I also got soft and fluffy. Yours are just super! So smooth and beautiful, just lovely!
I measure the flour with a 250 ml glass. it has 160 grams, it always takes me about 2.5 cups to knead, which means that it is 400-450 grams.
fronya40
on our forum you will find everything your heart desires. I just wished a bagel and bam !!! recipe !!!! Thank you very much. Photo as I saw, fell in love!
fronya40
I baked these things in the airfryer today. how fluff! Delicious. I really liked the recipe.

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