Yeast bagels with milk: soft, fluffy, fragrant, do not go stale for a long time

Yeast bagels made with milk: soft, fluffy, fragrant, and do not go stale for a long time.

Those who were born and raised in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) , probably remember the most delicious bagels with jam, which were sold in the school cafeteria. Soft, fluffy, fragrant, they were the children’s favorite delicacy.

Now “So Simple!” allows you to remember the taste of youth and prepare bagels with milk according to a Russian recipe. This pastry can be made with insides from jam, poppy seeds, nuts, or without it.

Yeast dough bagels

Ingredients

500 g flour
2 tsp. dry yeast
5 tbsp. l. Sahara
2 testicles
75 g butter
200 ml milk
0.5 tsp. salt
2 tbsp. l. sesame seeds
100 g jam for the inside

Manufacturing

Mix warm milk, yeast, a tablespoon of sugar and two tablespoons of flour. Leave for the yeast to activate.

Sift the flour into a bowl, add the remaining sugar, salt, beaten egg and yeast mixture. Knead the dough.

At the end of kneading, add oil. Knead the dough thoroughly. Leave the dough to rise for 1 hour.

Divide the finished dough into 12 pieces. Roll each into a ball, cover with a towel and let stand for another 10 minutes.

Roll out any ball into an elongated cake a little longer than your palm.

Place a spoonful of the inside on one edge and press the edges so that the jam does not leak out.

Make four slits on the other edge and form a bagel.

Transfer all the bagels to a parchment-lined baking sheet and leave for 15–20 minutes until the bagels rise.

Brush the bagels with beaten egg.

Sprinkle with sesame seeds (sugar or poppy seeds if desired).

Bake for 20–25 minutes in the oven at 180 degrees.

That's all, bagels with yeast dough jam ready. Bon appetit!

Almost all people who grew up in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) , remember the treats of that period and desperately miss them even now, when in stores complete abundance. We'll tell you about 23 delicacies that all Russian kids loved.

Milk soup with noodles, pickle, schnitzel and puree, navy pasta, Vitamin salad, sweet buns and dried fruit compote. We invite you to recall and, if desired, prepare this classic of Russian catering.

What could be tastier than a delicious donut with a cup of coffee? We offer to prepare airy, fluffy and fragrant donuts from Russian youth. Naturally, this dish cannot be called dietary, but from time to time you can pamper yourself.

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Yeast bagels

A selection of recipes for bagels made from yeast dough with step-by-step photos and instructions. We will tell you and show you how to make yeast bagels in your kitchen!

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Yeast bagel recipes

Ingredients

Flour – 350 gr;

Dry yeast – 7 g;

Sugar – 25 gr;

Vegetable oil – 4 tbsp.

Interior

Butter – 50 g;

Sugar – 50 gr;

Sliced almonds – 50 g;

Glaze

Sweet powder – 100 g;

Ingredients

Flour – 5 cups

Vegetable oil – 7 tbsp.

Dry yeast – 2 tsp.

Ingredients

Dry yeast – 1 tsp.

Ingredients

Pressed yeast – 30 g

Water (warm) – 200 ml

Vegetable oil (room temperature) – 125 ml

Salt - a small pinch

Apple jam – about 150 g

Ingredients

Wheat flour – 500 g

Instant dry yeast – 2 tsp.

Butter – 50 g

Lemon zest – 1 tbsp.

Vanilla sugar – 15 g

Egg yolk – 4 pcs.

Interior:

Dry mix “Vanilla pudding” – 1 package (40 g)

Egg yolk – 1 pc.

Wheat flour – 1 tbsp.

Vanilla sugar – 15 g

Butter – 1 tbsp.

Additionally:

Vegetable oil – 1 tsp.

Egg white – 1 pc.

Sweet powder – 1 tbsp.

Ingredients

Fresh compressed yeast – 17 g

Sweet powder – 25 g

Testicles – 1 pc. (small size or just a yolk from a large one)

Butter – 125 g

For the inside:

Dried fruit mixture – 250 g

Walnuts – 80 g

Additionally:

Sweet powder – 1-2 tbsp. (for sprinkling finished bagels)

Ingredients

Premium wheat flour – 400 g

Instant yeast – 10 g

Milk (warm) – 70 ml

Butter (room temperature) – 170 g

Testicle (medium) – 2 pcs.

Salt - a small pinch

Sugar (for rolling) – 150-200 g

Ingredients

Yeast dough – 600-800 g;

Jam – 24 teaspoons;

Sugar – 2 tbsp. spoons;

Cinnamon – 0.5 teaspoon.

Ingredients

Margarine – 300 g

Yeast (compressed) – 50 g

Ingredients

Yeast puff pastry – 450 g

Tangerines – 2-3 pcs.

Sugar - to taste

Ingredients

Yeast puff pastry – 220 g

Green onions – 25 g

Egg for lubrication – 0.25 pcs.

Ingredients

Curd cheese – 50 g

Yeast puff pastry – 250 g

Cilantro greens – 5 g

Dill greens – 5 g

Lightly salted chum salmon – 100 g

Chicken egg – 0.5 pcs.

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Bagels with yeast

Recipes: 11

400 gr.
flour 1 egg
20 gr.
fresh yeast 50 gr.
sugar 100 ml.
milk 50 ml. yogurt

Marilesya

February 25, 2018, 11:12 pm

650 gr.
flour 50 gr.
butter/margarine 2 tsp.
salt 2 tsp.
sugar 375 ml.
milk in half with water (I took 225 ml. milk + 150 ml. water) 20 gr. freshest yeast

Marilesya

January 15, 2018, 00:45

Bagels

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These bagels are economical and require no eggs or dairy products. They are also good for those who are fasting. They also do not require margarine, which contains harmful preservatives. The dough comes out crispy, similar to puff pastry. My relative gave me the recipe. I looked through all the recipes and couldn’t find one.

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Bagels with strawberry jam

I was very attracted to this recipe because of the method of making the dough, the small amount of ingredients, the absence of yeast and sugar. Nothing superfluous, just the catchy, fragrant taste of strawberry jam and soft, flaky dough. The process will not take much time, but in the morning you will get beautiful pastries, and cooled bagels are great for finishing a light dinner or lunch.

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Bagels with apple jam

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Vanilla bagels

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Bagels . Bagels are baked goods with crescent-shaped insides. It is precisely because of its shape that this bun got its name - with its twist it resembles horns.

The inside of bagels can be very different: cinnamon, raisins, jam, condensed milk, cottage cheese, nuts, jam, marmalade, etc.

The dough can also be anything: yeast, shortbread, curd, puff pastry.

Bagels come in different shapes and sizes, but the smaller they are, the better they taste. At home, bagels are usually made in a shape very similar to croissants. To do this, the dough is rolled out into a circle, and then cut into elongated triangles with a knife. The inside is placed on the wide edge, and then the “triangle” is rolled up from the wide edge to the narrow one. The resulting tube can be slightly bent to give it a crescent shape.

From jam, preference should be given to thick jam or preserves; it is better to take apple or apricot jam. Under the influence of high temperatures, the jam becomes watery. This must be taken into account when securing the edges of the bagel. Otherwise, the jam will leak onto the baking sheet and burn.

Cottage cheese can be used as a filling, or it can be added directly to the dough.

If marmalade or fruit is chosen for the inside, then it is best to bake bagels with yeast dough. They turn out light and fluffy.

Bagels should be baked on a baking sheet lined with parchment paper. The oven must be preheated to 180 °C and only then place the buns there. Bake bagels for approximately 20-30 minutes. Readiness is indicated by the even golden color of the baked goods. It is not recommended to immediately remove the bagels from the baking sheet after production. It is necessary to give them a little time to cool.

Making bagels at home is easy. There are a lot of recipes.