Bagels with jam from yeast dough - soft and tasty

Kitchen appliances and utensils:

• kitchen scales;
• oven;
• whisk;
• sieve;
• baking tray;
• parchment;
• confectionery brush;
• cling film;
• clean waffle towels.

Ingredients

Step cooking

Test preparation

1. We heat 300 ml of milk. This can be done in the microwave or in a water bath. It is important that the milk is warm, approximately 35 degrees. In boiled or hot milk, yeast will not produce the desired effect.
   
2. In warm milk, add 4 tablespoons of sugar, half a teaspoon of salt and a half teaspoon of dried yeast. Mix with a whisk.
   
3. We introduce about 100 g of wheat flour, while sifting it through a sieve. Using a whisk, beat until smooth.
   
4. Cover the resulting dough with cling film or a plastic bag, heat with a towel and leave it in a warm place for 1 hour. This is necessary for the yeast to enter into a reaction and form an air dough.
   
5. After one hour, we begin to knead the dough. Pour the resulting dough into a separate large container, add 4 tablespoons of vegetable oil to it.
   
6. Beat 2 chicken eggs in a separate bowl and pour into a large container for the dough.
   
7. We begin to introduce wheat flour through a sieve and knead the yeast dough. Add flour until we get a soft and elastic mass. Knead thoroughly with hands, pre-lubricated with vegetable oil.
   
8. We lubricate the working surface with vegetable oil and put the mixture from a bowl on it. We continue to thoroughly knead the dough on the work surface.
   
9. We form with our hands a small layer, we attach its edges to the middle. Then we turn over and put the dough with the attached sections down.
   
10. We take a large bowl, grease its bottom and sides with vegetable oil. We spread the kneaded yeast dough there, cover it with cling film and a clean towel. Leave in a warm place for one hour. After a while, we get the approached mass and begin to form bagels.
    

Product Formation

1. Divide the yeast dough into equal parts. To make bagels the same size, you need to tear off pieces weighing about 45 g from the main mass and form balls from them. There should be about 25 such balls.
   
2. We take 400-500 g of any jam and cut it into 25 identical pieces of oblong shape.
   
3. In a separate container, knock down 2 chicken eggs with a whisk. We will use them to make the bagels rouge and crisp.
   
4. With the resulting balls, we begin to shape future products: with our fingers we make a small layer. On its edge we spread the jam filling.
   
5. Wrap once. So that the jam does not leak out during baking, we smear the place with a beat with a beaten chicken egg.
   
6. On the remainder of the product, make small incisions and attach strips to the base of the bagel, tightly fixing all the edges.
   
7. We form a small semicircle - a bagel.
   
8. We cover the baking sheet with parchment paper, put the formed bagels on it and leave for half an hour.During this time, they should come up and increase in size.
   
9. We grease each bagel with a beaten chicken egg using a pastry brush.
   
10. Preheat the oven to 180 degrees and send the product to bake for 30 minutes. We cover the finished products with a clean towel until cool. This will help preserve moisture and softness in baking.
    

Video recipe

In this video you will find step-by-step instructions for making jam bagels, learn tricks that will help make baking as successful as possible.

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