Small yeast baked goods are always tasty, and with any filling. For example, whey-based yeast bagels are tender, airy and voluminous. And for the filling, you can use anything you like, but today I have squash jam.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Jam-stuffed bagels are not a new culinary invention. However, they never get bored, because they can be prepared from different types of dough: puff, butter, yeast, shortcrust … The filling can be very different, both sweet and salty. The most important thing for this recipe is to make a quality dough, in this case yeast. Yeast dough is prepared in a sponge and non-steam way. If you have free time, you can make a yeast dough. But it should be said that this is a laborious process. The dough comes up and sauces several times, but of course the effort is worth it! However, in this recipe, I suggest using the safe option. You will save a lot of time, while the bagels are the same airy, soft and melt in your mouth.
Any yeast can be used for baking, but most chefs note that storage temperature is not important for dry yeast. You can knead the dough with any liquid: milk, water, whey. Finished products always turn out to be hearty, tasty and lush. These are really delicious and mouth-watering pastries that will be a good addition to coffee. In addition, bagels with fruit or berry jam will perfectly diversify your morning tea.
- Caloric content per 100 g - 357 kcal.
- Servings - 20-25 pcs.
- Cooking time - 1 hour 45 minutes
Ingredients:
- Flour - 400 g
- Serum - 200 ml
- Eggs - 1 pc.
- Dry yeast - 11 g (sachet)
- Honey - 2 tablespoons
- Butter - 50 g
- Any jam - 100 g
Cooking yeast bagels with jam
1. Put sliced butter into a saucepan and add honey.
2. Melt butter in a water bath and stir with honey until smooth.
3. Pour in the whey and beat in the egg. Whisk the liquid ingredients until smooth.
4. Add dry yeast to liquid products and stir until they are completely dissolved. At the same time, make sure that the temperature of the liquid components is slightly warm, because when cold the yeast will not play as it should.
5. Add flour sifted through a sieve to the food.
6. Knead the dough until elastic. It should lag behind the walls of the dishes. Cover the dough with a towel and leave to rise for half an hour.
7. After this time, divide the dough into pieces and roll each of them into a circle 3 mm thick. Cut the dough into 8 pieces as shown in the photo.
8. For each large portion of the chopped dough, place a jelly or jam.
9. Roll the dough into rolls, give a slightly semicircular look and place them on a greased baking sheet with vegetable oil. Leave them to rest for 10 minutes for the dough to rest.
10. Heat the oven to 180 degrees and send the bagels to bake for half an hour until golden brown.
11. Cool the finished bagels, remove from the baking sheet and store in a dry place. To keep them soft and dry, I recommend keeping your baked goods in a plastic bag.
See also a video recipe on how to make quick yeast dough bagels with jam.
