Apple filling for bagels. Variants of bagels made from yeast dough with jam, condensed milk and apples

Zarbike: | August 22nd, 2017 | 4:53 pm

Sveta: | February 11th, 2013 | 11:36 am

Dasha, at what speed do you cook :)?
It took me 1 hour 40 minutes (from start to putting in the oven). Well, I know how I could shorten it by 20 minutes. but 25 minutes of active time! this is great!
Dasha! Haven't you started recording videos yet? I would really like to!

Hope: | December 1st, 2012 | 5:15 pm

Maybe you didn’t mean half a glass of vegetable oil, but half a tablespoon?
I poured a third of a glass and still the dough came out very oily and the rolls themselves were also unpleasant.

Lera: | November 6th, 2012 | 4:01 pm

Wonderful recipe! I added four glasses of flour, water and kefir, I had a little more than half a glass. The dough turned out soft and elastic, and did not stick at all to your hands or to the board. In general, it was easy with him. For the filling I used ground almonds, which I ground myself. True, baking temperature and time vary. I baked at 200 degrees for 30 minutes. Delicious!

Natalia: | October 24th, 2012 | 5:00 pm

I liked it very much))))) very much!
I made it for a holiday in kindergarten. And someone brought the same bagels, I was upset, but after 10 minutes there were none left of mine)))) The best praise))) Thank you!

Marina: | October 22nd, 2012 | 5:34 pm

Tell me, do you roll out the dough without flour? Otherwise, my bagels turned out completely sprinkled with flour after baking.

Answer: Marina, I sprinkle flour on the table when rolling out - this way the dough doesn’t stick to the table.

Natalia: | September 12th, 2012 | 5:16 pm

Bagels are in the oven and only now I realized... is the recipe completely without eggs or am I missing something?

Answer: no eggs at all. Did you like it?

Natalia: | September 12th, 2012 | 2:44 pm

Is it necessary to stew apples? And for what?

Answer: to make the filling softer and easier to wrap into bagels.

Julia: | September 12th, 2012 | 11:01 am

approximately 4 glasses, i.e. added until the dough stopped sticking to your hands

Answer: Most likely, you went too far with flour. If the dough is brittle and crumbles, it means too much flour. And if it’s sticky, then there’s too little...

Julia: | September 11th, 2012 | 1:11 pm

Strange. It seems like I did everything according to the recipe (only I used kefir instead of yogurt), but the dough turned out to be brittle (cracks formed when rolling the bagels), and after baking they became blurry and somehow strange, very oily, not crumbly. What could have caused this?

Sveta: | September 2nd, 2012 | 6:37 pm

Dasha, thank you. Speckle. It turned out great! I will cook again.
Tasty. My husband said: divine :))))))
It seems to me that I missed something, of course)))
It just took a lot of time, more than an hour it seems (I didn’t time it more precisely).
In terms of time and deliciousness, the record holder is oatmeal cookies (from the same site, naturally)

Answer: The dough is made very quickly, but the filling takes time. Peel, grate, stew, etc. apples. But delicious! I've already done it three times this season :)

Julia: | May 28th, 2012 | 12:20 pm

I liked it, the taste is pleasant, thank you!

Anonymous: | September 4th, 2011 | 6:36 dp

Thank you! I'll definitely try it! I really love these rolls, but I didn’t know how to make them!

Bagels with poppy seeds, apples or jam are classic dessert baked goods. The smell and appearance of fresh yeast bread stimulates the appetite and lifts the mood. The secret of bagels is in the dough. And the filling organically complements the delicate and soft base. You can bake this dessert according to the recipe of your choice.

Baking recipe with jam

For 16 you need about 0.4 kg of white sifted flour.

Also prepare:

• butter - 100 g;
• salt - a pinch;
• sugar - 50 g;
• eggs - 2 pcs.;
• jam or jam - up to 250 g;
• powdered sugar - about 4 tsp;
• baker's yeast - half an 11-gram bag;
• vanillin - 1 tsp.

Advice. Any bagels made from yeast dough are baked at 200 °C. Preheat the oven in advance to send raw ingredients straight into the heat.

Start making your bagels by gently warming the milk. Further:

1. Sift the flour. Mix with dry yeast and spices, except powder. Beat in 1.5 eggs to this mixture. Start kneading the dough.
2. Once you have achieved relative homogeneity, add the butter that has melted at room temperature.
3. Continue kneading until the yeast dough is pliable and soft. The mass should stick to your hands a little. Form a lump out of it and place it in a warm place for 50 minutes. Don't forget to cover with a towel.
4. Do not be alarmed if during this time the mixed mass has risen little. Remember it again and put it in a warm place for 1 hour. If the dough is too soft, add another handful of flour.
5. Divide the enlarged lump into 2 parts. Roll each piece into a circle measuring about 30 cm. Thickness - 3 mm.
6. Divide all the circles by four diagonals into equal pieces-triangles. Use a sharp knife.
7. Place the filling into triangles. Wrap it in a spiral into a bagel, as in the photo. Don't worry that the jam will tend to leak out after folding. The pieces should be left warm under a towel for another 1 hour. During this time, the dough will grow and cover the places where the filling can escape.
   Bake the bagels on a lined baking sheet for up to 25 minutes, but first brush them with the remaining egg. Watch how the crust of the baked goods acquires a golden hue that is pleasing to the eye. Dust the bagels with powder before serving.

Advice. Puff pastry is also suitable for bagels. Warm it at room temperature, make a circle, cut and fill in the same order.

Homemade cakes with milk

Variations of bagels made from yeast dough differ little from each other. The next option is with jam, jam, thick condensed milk or marmalade. For 200 g of sweet product you need 400 g of wheat flour. Other bagel ingredients:

• pressed yeast - 40 g;
• milk - 250 ml (1 tbsp.);
• granulated sugar - 1 tbsp.;
• egg - 1 pc.;
• vanilla sugar - 1 tsp;
• creamy margarine or butter - 150 g;
• poppy - for sprinkling.

Preparation step by step:

1. Crumble the yeast into barely heated milk. Spread the word. Add and stir in regular and vanilla sugar.
2. Melt the butter in a water bath. Add to milk mixture.
3. Sift the flour. One spoon at a time, gradually mix it with the liquid part of the future yeast dough.
4. Knead, cover and leave in a warm, draft-free place for 1 hour.
5. Punch down the enlarged lump. Sprinkle your work surface with a small amount of flour. Divide the dough into pieces of approximately 200 g.
6. Roll them into circles with a smooth edge. Cut each into 8 triangles.
7. Place the filling on the wide part of the workpiece. Twist the corner in a spiral. Bend the finished product into an arc.
8. Use the egg to grease the surface of the bagels. Then sprinkle them with poppy seeds. Bake for 20-30 minutes.

Advice. Due to different oven power levels, baking times may vary. Keep an eye on the crust of the bagels and check their readiness by piercing them with a wooden skewer.

Recipe with apples

These rich bagels will turn out to be tasty and no less aromatic in their own way. The recipe requires a couple of apples and almost a full glass of sugar. Other components:

• flour - up to 0.8 kg;
• warm milk - 1 tbsp. for dough + 2 tbsp. l. for greasing buns;
• butter or margarine - 200 g for dough + 30 g for baking sheet;
• pressed yeast - 75 g;
• vanilla sugar - 7 g;
• salt - a pinch;
• cinnamon - 1 tsp;
• eggs - 3 pcs. (one is for lubrication).

Detailed method of baking bagels:

1. Melt the butter. Mix all the vanilla and 2-5 tbsp into warm milk. l. regular sugar (to taste). Whisk the salt and crumbled yeast there. Achieve complete dissolution.
2. Sift and add 2-3 tbsp to the liquid. l. flour. Break two eggs. While constantly stirring the mixture with a whisk or fork, add a little more flour. The dough should be as thick as pancakes.
3. Pour out the cooled oil. Add the remaining flour until it becomes difficult to stir with a spoon. Cover the bowl and place in a warm place for 10-15 minutes.
4. Peel and pit apples. Grind into small cubes. Sprinkle 2 tbsp. l. sugar and 1/2 tsp. cinnamon.
5. Prepare the egg-milk mixture for brushing the bagels.
6. Knead the yeast dough. Make sure it has lost its ability to stick to your hands.
7. Divide the total lump into 4 pieces. Roll them out to a thickness of 3-5 mm. Cut the circles into 12 triangular pieces. Place 1 tsp on each. apples Lightly press them into the dough and wrap the bagels as in previous recipes.
8. Grease the sides and tops of the bagels. Sprinkle with a mixture of 3 tbsp. l. sugar and remaining cinnamon. Bake for up to 25 minutes.

You can generally make bagels without filling. With sugar and powder they will turn out sweet on their own. In this case, divide the circle into a larger number of sections and twist the “snails” more tightly.

What fillings do you make your bagels with?

Homemade bagels: video

Bagels are quite tasty baked goods with interesting shapes. Since these products require incomplete coverage of the filling, it should be thick accordingly. Liquid and juicy fillings are not suitable, because during heating in the oven they will leak onto the baking sheet. And they will start to burn, thereby spoiling the baking itself from below. Therefore, we will make the filling from currants and fresh apples by pre-cooking until thick. This turns out to be a kind of fruit cream. The entire amount of flour must be sifted in advance.

Dry instant yeast is used to prepare airy dough. Thanks to this, the kneading process does not take much time and the base does not rise for long. According to the instructions, such yeast is mixed first with wheat flour, and then with other products.

Then add a pinch of table salt. Pour in the required amount of granulated sugar and stir. If desired, you can not introduce it, but use bee honey.

Unlike butter, sunflower oil has a better effect on yeast dough. Pour this component and stir well. Because of it, the consistency will be fluffy and elastic, and the finished products will be soft and airy.

Add one raw chicken egg to the mixture. You will need a yolk for lubrication, and if there is nowhere to put the white, then it can also be added to the main mass. Mix the ingredients thoroughly. Add vanilla sugar or powder.

Heat the goat's milk until warm; it should be pleasant, but not scalding. Pour into food and stir. If the consistency is not thick, add more flour until the desired mass is formed. This workpiece should be left in a warm room for an hour or a little longer. As soon as there is a first good rise, hug it and wait for the second one.

Any type of apple can be used for the filling. Peeled and crushed on a coarse grater. You don’t have to cut out the core, but simply rub it in a circle. Place the finished mixture in a bowl.

Since it’s winter outside, we’ll use frozen currants. Add it to the plate too - stir.

The next step is to add granulated sugar and semolina. Stir thoroughly. Pour in fruit compote; it can be either clear or red.

Cook the fruit over low heat for approximately 1 minute. after boiling. While doing this, remember to stir frequently. Then put it in a bowl and cool.

The finished dough must be kneaded and sprinkled with flour. For ease of use, divide it into several parts.

Then roll out each portion into a circle. Using a special knife, cut the base into several sectors.

Very tasty soft crumbly bagels with apples made from yeast dough that melt in your mouth! Wonderful airy and incredibly tasty aromatic homemade bagels, your family will definitely appreciate the painstaking work of making them yourself.

Ingredients:

Margarine - 1 pack (180 gr.),
Milk - 1 glass,
Flour - 5 glasses;
Eggs – 4 pcs.,
Sugar - 4 tbsp. spoons;
Yeast - 50 grams fresh or dry 2 teaspoons,
Vanillin for flavor, salt, vegetable oil, parchment paper.

Filling:
Fresh apples 3-5 pieces,
sugar, cinnamon to taste

To grease the bagels:
Egg – 1 pc.,
Milk – 3 tbsp. l.,
Sugar.

Preparation:

1. First, put the dough, pour 2 teaspoons of dry yeast into a container, add a little sugar and a glass of warm milk, stir the dough and let it rise for 10-15 minutes in a warm place.

2. Melt a pack of margarine in the microwave or in a frying pan, add 4 tablespoons of sugar and a pinch of salt.

3. While the dough is rising in a deep container, mix melted margarine, eggs, vanillin, 1 tbsp. a spoonful of vegetable oil (sour cream or mayonnaise) and pour in the appropriate dough.

4. Gradually sift the flour into the bowl with the ingredients and knead the soft, elastic dough; when it is quite thick, place it on a table sprinkled with flour and continue kneading until it comes off your hands. Cover with a napkin and leave to rise for 40 - 50 minutes.

5. Knead the risen dough and divide it into several equal parts, depending on the size of bagels you like, small children love small bagels, divide the dough into 6 parts and see the photo of what kind of bagels you get. From each part we roll out a circle of arbitrary diameter and cut into 12 parts.

6. Sprinkle each triangular piece with sugar and place finely chopped apples on the wide side.

7. Form the bagel from the apple end to the sharp end, pressing the dough along the edges so that the juice does not leak out. Place the bagels on parchment greased with vegetable oil on a baking sheet at a short distance from each other, brush with beaten egg and milk using a silicone pastry brush and sprinkle with a little sugar.

It's summer, which means apples will soon appear in your garden. But in addition to fresh apples, there will also be the problem of processing them. Of course, you can make jams, confitures and compotes, and eat some of the apples fresh. But why not pamper your family and friends with delicious apple pastries? Bagels with apple filling can be prepared at home according to our recipe; the baked goods will turn out extremely tasty, airy and beautiful.

Ingredients for the dough:

• 150 ml milk;
• 8 g dry instant yeast;
  
• 50 g sugar;
  
• 4 eggs;
  
• 110 g butter;
  
• 600 g wheat flour.
  

Filling ingredients:

• 2 large apples;
• 30 g raisins;
  
• 1/2 tsp ground cinnamon;
  
• 1 tbsp granulated sugar.
  

1. Prepare the dough. Dissolve the yeast in warm milk, add the remaining liquid ingredients (including melted butter). Mix thoroughly with a whisk or blender, then add flour. The dough is kneaded until smooth; it should be soft and not sticky. Place the resulting dough in a container, cover it with cling film on top and place it in a warm place for half an hour to an hour. It should increase in volume by 2 times.

2. Now let's start with the filling. Apples must be washed and peeled, and the partitions and seeds removed. Cut the apples into small pieces of arbitrary shape, add ground cinnamon and granulated sugar. You can add a little raisins, but this is not necessary.

3. When the dough has risen, you need to roll it out into a circle. Mentally draw rays from the center to the edges - and cut the dough into 8 parts. Closer to the edge, place the apple filling on each sector. Then we take the wide part and begin to twist the sector towards the center - we get a nice bagel. The edges can be slightly pinched and folded.

4. Place our bagels on a baking sheet and wait half an hour for them to rise a little. To add gloss and goldenness, you can brush the top with beaten egg. While the baked goods are rising, preheat the oven to 200 degrees. Bake the bagels that have increased in size for 15 minutes. Delicious pastries with aromatic filling are served with tea.