Bagels from yeast dough

Bagels from yeast dough

Fragrant croissants - versatile addition to tea and coffee, as well as a hearty snack that is easy to take with you. Toppings for the bagel can be both sweet and salty and very flavorful bun made from lush dough .

Bagels puff dough

Ingredients:

  • instantons yeast - 4 teaspoons;.
  • warm water - 1/2 st .;
  • flour - 3 1/2 st .;
  • milk - 1/2 st .;
  • sugar - 1/3 st .;
  • butter - 1 tbsp. + 3 tbsp. spoons;
  • soft cheese;
  • egg - 1 pc .;
  • milk - 2 tbsp. spoon.

preparation

Yeast breed in warm water with sugar. As the surface of the water formed bubbles, add the sifted flour, milk, salt and butter (melted, 3 tbsp. Spoons). Knead the dough and its food wrap film, subject to rest 30 minutes, then roll out to a rectangle and leaving again for another 40 minutes.

Grease the dough layer soft butter and turn off the envelope. Roll out to the previous size, turn over and wrap film. We leave for 1 hour. Repeat the procedure from the beginning again. Roll out the dough cut into triangles. At the base of each triangle put a slice of cheese and turn it. Grease bagels with beaten egg with milk and bake at 200 degrees 12-14 minutes.

Delicious bagels from sandy dough

Familiar to us bagels from sandy yeast dough can be prepared with absolutely any fillings. In this interpretation of the recipe we use for making jam but you can replace it with nuts, poppy seeds, jelly, sugar or cinnamon grinded.

Ingredients:

  • Yeast (fresh) - 25 g;
  • flour - 3 tbsp .;
  • egg - 1 pc .;
  • milk - 125 ml;
  • margarine - 250 g;
  • sugar - 1 tbsp. a spoon;
  • jam - for the filling.

preparation

Milk slightly warmed. Raw rub the yeast with sugar and fill it with warm milk. We give the yeast to stand up to their activation. While yeast rasstaivayutsya knife margarine chop with flour into crumbs. The resulting chips laid slide, and in the center slides do well, which is filled with the yeast solution and trying to drive the egg.

Knead the dough for bagels and wrap it with foil, leave for 30 minutes in the refrigerator. Rested dough is rolled out and cut into triangles. On the edge of each triangle put a teaspoon of jam and rolls the dough into a loaf. Bake bagels at 200 degrees for 25-30 minutes.

Bagels from yeast dough American style

Bagels American-style different from our usual its form. Foreign bagels are more like donuts, or the lush buns, but the original method of preparation distinguishes this kind of baking from their counterparts.

Ingredients:

  • dry yeast - 2 1/4 tsp;.
  • sugar - 2 tsp;.
  • Water - 1 1/3 st .;
  • flour - 3 1/2 st .;
  • salt - 1 3/4 tsp;.
  • sesame seeds, poppy seeds.

preparation

In a bowl pour the dry ingredients: flour, sugar, yeast and salt. Mix everything and fill with water. Knead the dough for 10-15 minutes, then put in a greased bowl and cover with foil. The dough should double in size. The oven heats up to 210 degrees. In a saucepan, boil the water.

Bagels from yeast dough

Divide the dough into 8 coming up pieces, each of which is rolled into balls. In the center of each ball to make the holes and bagels lay on parchment and give stand 10 minutes. After scald 2-3 bagel in boiling water for about a minute. Scalded bagels return on parchment, sprinkle with sesame seeds or poppy and put in the oven for 20-25 minutes. Ready yeast bagels should be completely cool before use and then used as a basis for sandwiches, or pizza quickly.



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