Aromatic bagels are a universal addition to tea and coffee, as well as a hearty snack that is convenient to take with you. The filling for the bagel can be both sweet and salty, and the fragrant bun is prepared from a lush yeast dough .
Bagels of puff yeast dough
Ingredients:
- instant yeast - 4 teaspoons;
- warm water - half a century;
- flour - 3 1/2 items;
- milk - half a century;
- sugar - 1/3 of a century;
- butter - 1 tbsp. 3 tbsp. spoons;
- soft cheese;
- egg - 1 piece;
- milk - 2 tbsp. spoons.
Preparation
Yeast is bred in warm water with the addition of sugar. As on the surface of the water bubbles are formed, we add sifted flour, milk, salt and butter (melted, 3 tablespoons). Knead the dough and wrap it with food film, leave to rest for 30 minutes, then roll it into a rectangle and leave it for another 40 minutes.
Lubricate the dough layer with soft oil and fold it with an envelope. Roll out to the previous size, again turn off and wrap it with a film. Leave for 1 hour. Repeat the procedure again. Roll the dough into triangles. At the base of each triangle, put a slice of cheese and fold it. Lubricate the bagels with egg whipped with milk and bake at 200 degrees for 12-14 minutes.
Tasty bagels made of sand-yeast dough
Usual for us rogueliki from sand-yeast dough can be cooked with absolutely any stuffings. In this interpretation of the recipe we use to prepare jam but you can replace it with nuts, poppy seeds, marmalade, or sugar grated with cinnamon.
Ingredients:
- yeast (fresh) - 25 g;
- flour - 3 items;
- egg - 1 piece;
- milk - 125 ml;
- margarine - 250 g;
- sugar - 1 tbsp. a spoon;
- jam - for the filling.
Preparation
Milk is slightly warmed up. Raw yeast we rub with sugar and pour warm milk. Let the yeast stand up to their activation. While the yeast is dissolving, with a knife, chop the margarine with flour into a crumb. We put the crumbs in a hill, and in the center of the hill we make a well, into which we pour the yeast solution and drive in the egg.
We knead the dough for bagels and wrap it with a film, leave it in the refrigerator for 30 minutes. Rested dough rolled and cut into triangles. On the edge of each triangle, put a teaspoon of jam and roll the dough into a roll. We bake the bagels at 200 degrees 25-30 minutes.
Rolls of yeast dough in the American manner
Bagels in American style differ from those that are familiar to us. Foreign bagels are more like donuts, or luscious buns, but the original way of cooking distinguishes this kind of baking from their fellows.
Ingredients:
- dry yeast - 2 1/4 tsp.
- sugar - 2 tsp.
- water - 1 1/3 of the article;
- flour - 3 1/2 items;
- salt - 1 3/4 tsp.
- sesame seeds, poppy seeds.
Preparation
Dry ingredients are poured into the bowl: flour, sugar, yeast and salt. Mix everything and fill it with water. We mix the dough for 10-15 minutes, then put it in a bowl lubricated with oil and cover with a film. The dough should double in size. The oven is heated up to 210 degrees. In the saucepan boil the water.
We divide the dough into 8 pieces, each of which rolls into balls. In the center of each ball, make a hole and put the bagels on parchment and let stand for 10 minutes. After scalding 2-3 bagels in boiling water for about a minute. We return the boiled bagels to parchment, sprinkle with sesame seeds, or poppy seeds and put in the oven for 20-25 minutes. Ready yeast rolls should be completely cooled before use, and then used as a basis for sandwiches, or pizza in a hurry.