How to cook fingers with jam: recipe

How to cook fingers with jam: recipe

Anyone who has tried this pastry will never forget it: small bagels with jam inside are so light in taste that you can eat a whole half a kilo without even noticing the seeds or nuts. This article for us provides several ordinary recipes with photos of fingers with jam for fans of this wonderful sweet.

Fingers: is this a cookie or a croissant?

This pastry is called “fingers” in almost all recipes. With jam, cottage cheese, nuts or marmalade, these small sweet delicacies captured the hearts of all sweet tooths with their moderate simplicity, but attractive taste. The fingers look like small croissants, but are no larger than the index finger of the hand, which is why they were named that way.

Some scrupulous chefs jealously separate them from other confectionery products and are very indignant when yeast bagels with jam and croissants made from puff pastry are also called fingers. Indeed, all these dough products have the same shape, but in essence the original “Finger with Jam” cookies are made from shortcrust pastry without eggs based on sour cream (not even kefir, as almost everyone thinks).

Traditional shortcrust pastry recipe

The recipe for fingers with jam, which is available to all novice confectioners, is, naturally, made from shortcrust pastry. Moreover, this particular type of cookie is considered the main one, and other modifications from other types of dough are already variations on the theme of yearning masters. To prepare this delicate pastry, we will buy the following ingredients:

• 0.5 kg of high-quality margarine;
• 0.5 liters of sour cream;
• 600-650 grams of wheat flour;
• 0.5 teaspoon of soda, quenched with vinegar;
• jam for the inside;
• sweet powder for sprinkling the finished product.

As you can see from the ingredients, the recipe for fingers with jam is quite simple and does not require any special “hidden” ingredients, but despite its apparent simplicity, the finished cookies are so tasty that you can eat quite a lot and not even see them.

Preparing the dough is very simple: margarine is grated, so 10 minutes before making it it is better to put it in the freezer - it will freeze and just grate. Sift the flour twice, mix with soda and margarine, rubbing the mixture with your hands until it becomes crumbs. This is the usual procedure for making shortcrust pastry. Next, when the mixture becomes relatively homogeneous, add sour cream and knead the dough. It must be plastic, but at the same time not stick to the table or hands, and if there is not enough flour, then you can add a little to the desired mixture. Try not to knead for a long time, because shortbread dough categorically does not like it: it gets clogged and the finished products become dense and tight. Therefore, in a matter of minutes, we collect the dough into a ball, wrap it in cling film and put it in the refrigerator for at least an hour.

Yeast recipe

The recipe for fingers with jam from yeast dough is almost in every way similar to making buns with inside, the difference is mostly in the molding of the product. List of required products:

• 2 testicles;
• 2 glasses of yogurt or kefir, you can also use fermented baked milk;
• 60 grams of margarine, which can be replaced with butter if desired;
• 4 tbsp. spoons of sweet sand;
• 1 small packet of dry yeast, usually 12 grams;
• 5 cups wheat flour;
• a pinch of salt, vanilla, jam for the inside.

The dough is prepared according to the traditional sponge method: heat the yogurt a little (at body temperature) and dissolve a spoonful of sugar and yeast in it, let the mixture sit for 10 minutes. The mass will foam intensively - this is an indication that the yeast has been activated and the fermentation process has begun. Mix the eggs separately with the remaining sugar, add melted margarine and vanilla. This mass is added to the dough and painstakingly mixed with it to a monotonous mixture. Next, gradually add the sifted flour, kneading the dough evenly. The amount of flour in the recipe is indicated approximately, and if a lump of dough begins to form with the smallest amount, then there is no need to mix in the rest - the baked goods will come out airy if not enough flour is used.

Knead the dough thoroughly with your hands in different directions, forming a smooth and elastic lump, then place it in a clean bowl and cover with a towel. Place the dough in a warm space and let it rise for an hour or an hour and a half: it should at least double in volume. Then we mix it on the table and form cookies.

Another version of the finger test

There is another recipe for fingers with jam made from shortcrust pastry, but the products made from it are fluffier and more like bagels. For production we take:

• 2 testicles;
• 200 grams of butter or margarine of good quality;
• 1 glass of curdled milk;
• 13 teaspoons of soda, quenched with vinegar;
• 600-650 grams of wheat flour;
• vanillin;
• jam for the inside, sweet powder for sprinkling the finished product.

Soften the butter in a warm place and grind with flour until it becomes a mealy, fatty crumb, mix the curdled milk, vanilla and eggs separately, beat lightly with a whisk. Pour the mixture into the buttery crumbs, add soda and knead the dough.

If the dough sticks very much to the table, then you should add a little more flour, because gluten varies, so the amount in the recipe is always approximate. Let the dough rest for 10 minutes and then you can start shaping the products.

Which jam is better to use?

To make the fingers, you should use thick jam, because during the baking process it heats up and becomes the most watery. If the product is not thick enough at first, the products will float and the jam itself will burn, making the baked goods unpresentable in appearance. Moreover, thick jam helps your finger maintain an even and perfect shape, so you should be careful when choosing a product. Apple and pear jam, also from plums, mixes very well with shortbread dough. For fingers from yeast dough, you can take the most delicate varieties: strawberries or raspberries, you can also use confiture from any fruit or berry.

How to correctly form a product?

To form fingers with jam according to the recipe, or rather, according to tradition, you need to roll out the dough into a layer no more than 3-4 mm wide, cut circles with a small saucer and cut any circle into eight sectors with a knife.

Place a small amount of jam on the edge of each sector with a teaspoon and roll it into a roll: from the wide edge to the narrow one. They should not be very thick or with a huge number of turns: three or four turns of a piece of dough are completely enough, and very thick ones will not be baked inside.

Bakery

If a recipe for fingers with jam on dry yeast was used for production, then after molding the product, place it on a baking sheet and let the dough rise for 10-15 minutes. Next, grease the tops of the fingers with beaten egg and bake the bagels in the oven at 200 degrees until a bright ruddy color for no more than 20 minutes. Sprinkle the finished and still warm baked goods with sweet powder, to which you can add a little cinnamon or vanilla for flavor.

If you used a recipe for fingers with jam without yeast, then proofing is not needed - the baking sheet with the products is immediately sent to the oven. There is also no need to grease the shortcrust pastry fingers with egg; once baked and still warm, sprinkle them generously with sweet powder.

From puff pastry

You can also make “Fingers with Jam” cookies using a recipe from puff pastry, which can be purchased at any hypermarket. Naturally, experienced craftswomen can prepare the dough at home according to their own proprietary recipe, but not everyone is capable of such culinary feats, so it is better to use the method of less resistance and take ready-made dough. We defrost it in advance, and then roll out the layer and cut the dough into strips no more than 10 cm wide. We cut each strip into small elongated triangles, place jam on the wide edge and roll it into a bagel. We place them on a baking sheet, sprinkle them generously with cool water, this will make the puff pastry even more fluffy and loose. Bake at 220 degrees until cooked and while still hot, sprinkle with sweet powder on all sides.

Such a product is often called croissants, and this is true, because croissant is a French name, which suggests an ordinary bun with an inside, the only difference is in the size of the finished product: a finger with jam is small, and a croissant is three times larger.

Calorie content

The energy value of baked goods of this kind depends on the dough from which they were prepared:

• The calorie content of fingers with jam according to the yeast recipe is 290 kcal per 100 g.
• Shortcrust pastry fingers - 410 calories.
• Kefir bagels have a calorie content of 280 kcal per one hundred gram serving.
• Puff pastry fingers - 295 calories.

From this list it becomes clear that shortcrust pastry fingers are the most high-calorie, although the most delicious of all. To reduce the calorie content of the product, you don’t have to sprinkle it with sweet powder, but this will reduce the taste properties, because there is actually no sugar in the dough itself.

In any case, you should definitely prepare jam fingers for your loved ones, because there is nothing better than fragrant pastries with a cup of hot tea or cocoa on a cool winter day.

Grandma's fingers

I hasten to share with you, dear forum users, an ordinary, easy and most importantly delicious recipe, which I recently found in my own culinary notebook.
We will need it for testing

4 eggs
1 pack of margarine (250 g) or butter
10-12 g of dry yeast or about 50 g of new yeast
3 tbsp sugar + for sprinkling (takes about half a glass)
1 glass of warm milk
flour for soft dough (about 4 glasses, maybe less, maybe more, depends on your flour)

Kneading:
Dissolve yeast in warm milk with 3 tbsp.
Sahara. Let it rise to the cap. Melt margarine (butter), add to milk, add eggs, beat lightly.
Stir in the flour until the mixture forms a soft, tender, slightly sticky dough.
Dust your work surface generously with flour.
Divide the finished dough into 3-4 pieces. Roll out the pieces into a circle, cut according to the principle of cutting pizza. The thinner (narrower) your pieces are, the smaller the fingers will be. Roll the finished pieces in sugar on both sides (use a saucer or work surface), and roll into a tube, starting from the thick side towards the narrow.
Housewives know))) Place in the mold at a small distance from each other and let rise in a warm place.
The fingers should double in size. I put it in the oven with the lamp on. I turn it on in advance, when I let the yeast rise. Bake at 375f or 180-185C until golden brown.
This is about 15-20 minutes. Let the finished fingers cool (they cool quickly) and treat yourself with milk or tea and delight your loved ones.

My grandmother amused us with these fingers.
She always made double portions and they were eaten in no time. Grandmother also made fingers with a secret - she hid an apple, pear or cherry there. It was sooooo delicious.

Now I am delighted to please my family with this recipe, and so, on occasion, I took a photo and posted it on the forum for you, my dears.

Bon appetit!

Fingers with jam

Hello! I haven't been here for a long time. I would like to immediately say thank you to everyone who “confused” me)) and wrote to me in a personal message. It’s so nice to read so many kind words from your own subscribers! Thanks for you again!

Now I would like to share a fairly simple to make, but very tasty bagel recipe. It turns out to be a significant amount!)) You can create it together with children, I think they will enjoy the process of rolling bagels

So let's get started.

4 eggs
1 pack of margarine (250 g) or butter,
10-12 g of dry yeast (1 pack)
3 tbsp sugar + for sprinkling (takes about half a glass),
1 glass of warm milk,
flour for soft dough (about 4 glasses, maybe less, maybe more, depends on your flour)

Kneading:
Dissolve yeast in warm milk with 3 tbsp.
Sahara. Let it rise to the cap. Melt margarine (butter), add to milk, add eggs, beat lightly.
Stir in the flour until the mixture forms a soft, tender, slightly sticky dough.
Dust your work surface generously with flour.
Divide the finished dough into 3-4 pieces. Roll out the pieces into a circle, cut according to the principle of cutting pizza. The thinner your pieces are, the smaller your fingers will be. Sprinkle the pieces with sugar or add another filling, and roll into a tube, starting from the thick side towards the narrow. (I made part with sugar, and part with boiled condensed milk). I dipped the rolled bagels in sugar (if the sugar does not stick, you can lightly grease the bagel with vegetable oil with a brush and dip it in sugar).

Place in the mold at a small distance from each other and let rise in a warm place.
The bagels should double in size. Bake at 180-185C until golden brown.
This is about 15-20 minutes. Let the finished bagels cool (they cool quickly) and treat yourself with milk or tea and delight your loved ones.

With sugar inside.

With boiled condensed milk.

Fingers with jam

The recipe has an easy technology, which involves kneading the dough, rolling out the base in the form of a flat circle, cutting the flatbread like a pizza and rolling triangles with the addition of jam.

Ingredients

• Sour cream 1 cup
• Wheat flour 3 cups
• Apple jam 5-6 tbsp. l.
• Table salt pinch
• Baking soda 1 tsp.
• Sweet powder 2 tbsp. l.

Manufacturing

Making fingers should begin with preparing the items needed for the recipe. Then immediately start mixing the ingredients for the dough.

In order to knead the dough, you need to mix sour cream with a pinch of salt and 1 tsp in a deep container. unslaked baking soda without a slide.

Then add all the flour in small portions to the sour cream. Gently stir the mixture as you add flour.

The sour cream dough must be kneaded thoroughly and for a long time. The base for the bagels should be smooth and uniform.

The finished dough should be soft, but not stick to your hands. Designed in the shape of a ball, it does not have to blur (see photo). Divide the resulting mass into two round parts.

Roll out any bun into a round layer with a diameter of 40 cm and divide it, like a pizza, into 12 segments. Place 1 tsp on each section closer to the wide part. thick jam. Then roll all the filled pieces of dough from the wide edge to the narrow one.

Place the curled fingers on a baking sheet sprinkled with flour, at a small distance from each other, because the baked goods will not increase in volume.

Bake the fingers with jam in an oven preheated to 200 degrees Celsius for about 20-30 minutes or until dark golden brown.

This brings the step-by-step recipe with photos to an end. Sprinkle the hot cookies with powder; you can also dust them with cinnamon or cocoa if desired, and then let them cool slightly. Ready-made savory shortbread fingers with apple jam, topped with a sprig of mint, serve with tea, coffee or milk. Bon appetit!