Bagels, the filling of which is mainly made up of chocolate or thick jam / jam , do not really need a certain texture test, such as buns , which sometimes have to be combated with flowing jam and juicy fruits. That is why the dough for bagels can be very diverse: sweet, sandy or layered, as, for example, in croissants. We decided to discuss some variants further.
Cottage cheese dough for croissants - recipe
A certain taste can be allocated not only the filling of bagels, but also the dough itself. So things are with our first recipe, the basis of which is cottage cheese.
Ingredients:
- flour - 235 g;
- powder for baking - 5 g;
- cottage cheese - 210 g;
- granulated sugar - 75 g;
- vegetable oil - 75 ml;
- kefir - 60 ml.
Preparation
Start cooking by combining the first two ingredients from the list. To the dry mixture, pour in granulated sugar, and then pour in liquids: kefir and vegetable oil. Having mixed up the sticky dough, mix it with cottage cheese, cover with a film and leave to have a rest for half an hour. After such a rest, the dough for bagels on kefir and cottage cheese will be more readily rolled out and shaped into bagels. Now it remains only to roll out each lump, cut into triangles and you can start forming.
Shortcake for rolls - recipe
Ingredients:
- flour - 245 g;
- powdered sugar - 45 g;
- butter - 125 g;
- egg - 1 piece;
- milk - 15 ml.
Preparation
Combining the dry ingredients together, add butter to them and chop everything with a knife (or blender blades) until you get a crumb. In the crumb, pour in the milk and beat the egg. Repeat the kneading until all the ingredients are collected in a single coma. Wrap the dough with a film and leave for half an hour before rolling and shaping the products.
How to cook yeast dough for bagels?
A perfect base for bagels will be the usual dough. The same recipe can be applied to other baked goods, for example pies, full-fledged pies and buns.
Ingredients:
- instant yeast - 5 g;
- granulated sugar - 15 g;
- milk - 240 ml;
- butter - 210 g;
- flour - 485 g.
Preparation
Dissolve the sugar crystals in milk and pour in instant yeast over it. Once the last ones are foamed, pour the yeast solution to the flour, add the melted butter and start kneading. Leave the dough in the heat for half an hour, and after doubling in size, roll out, cut, form bagels and leave them to stand for another 20 minutes.