Bagels with jam on yeast - recipe

Today we will prepare for dessert bagels with jam, and we will make dough for them on yeast by very simple recipes. Such simple, but very tasty bakery will be a worthy accompaniment of a cup of coffee or tea at any table.

Recipe for bagels with jam on dry yeast

Ingredients:

• milk - 250 ml;
• eggs - 1 piece;
• butter - 65 g;
• granulated sugar - 95 g;
• dry yeast - 10 g;
• vanilla sugar;
• Wheat flour;
• salt - a pinch;
• jam .

Preparation

In warm milk dissolve dry yeast and sugar, add a little flour, mix and let stand in a warm place for twenty minutes. During this time, the mass will foam, this will be a confirmation that the yeast began its work. Now, add vanilla sugar, salt, beaten egg, melted butter, pour in a small portion of sifted wheat flour and mix. We achieve a soft, slightly sticky consistency of the dough and we mix it well.

We determine the dishes with dough in a warm, quiet place, covered with a clean cloth or a towel, and let it sit for about an hour and a half. An ideal place will be a slightly heated oven. Then divide the dough into several parts. Each of them is rolled out to make a circle, and cut it into eight equal sectors. On the wide side, put a little jam, bend the edges and roll the dough roll to get a bagel. Dip the top of the items in the sugar and place the other side on an oiled baking tray. Before putting the bagels in the oven, we heat it up to 185 degrees, and the products during this time will have time to distance themselves. This will take about fifteen to twenty minutes.

Bake the dish until the desired rudeness and let it cool down before serving.

Bagels with jam on margarine with yeast

Ingredients:

• margarine - 310 g;
• milk - 120 ml;
• eggs - 4 pieces;
• granulated sugar - 50 g;
• pressed yeast - 50 g;
• wheat flour - 720 g;
• salt - a pinch;
• jam;
• powdered sugar.

Preparation

Melt the margarine in a water bath or in a microwave and let it cool. Meanwhile, preheat the milk to a warm state, dissolve the yeast in it, add the sugar and leave the minutes for fifteen or twenty. Then add the egg to the mixture, a pinch of salt, pour in the cooled margarine and pour the sifted wheat flour. We start a soft, plastic dough and put it in the refrigerator for a couple of hours, wrapping the film.

Then we divide the test piece into three or four parts, depending on the size of the bagels you want to get, roll it out and cut it into four or eight sectors. We put jam on the wide part and form bagels, having curtailed it with a roll. After twenty minutes of cooking in a preheated to 185 degree oven, the products will be ready. It remains only to cool them and sprinkle with powdered sugar.