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Homemade bagels with apples recipe. Apple bagels

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 the 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.

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:

Sift the flour. Mix with dry yeast and spices, except powder. Beat in 1.5 eggs to this mixture. Start kneading the dough.
Once you have achieved relative homogeneity, add the butter that has melted at room temperature.
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.
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.
Divide the enlarged lump into 2 parts. Roll each piece into a circle measuring about 30 cm. Thickness - 3 mm.
Divide all the circles by four diagonals into equal pieces-triangles. Use a sharp knife.
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:

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

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.
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.
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.
Peel and pit apples. Grind into small cubes. Sprinkle 2 tbsp. l. sugar and 1/2 tsp. cinnamon.
Prepare the egg-milk mixture for brushing the bagels.
Knead the yeast dough. Make sure it has lost its ability to stick to your hands.
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.
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

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 apples made from yeast dough

The yeast dough for the recipe “Yeast Dough Bagels with Apples” is prepared very simply and quickly, you will see for yourself.

This recipe was once given to me by my friend Natasha; her sister’s mother-in-law baked delicious bagels. In general, all the recipes from Natasha’s family somehow really stuck with me. This probably happened because the hands of the women in this family were truly golden, especially Natasha’s. Everything about them that she did not undertake went well. Cooking, sewing, embroidering, knitting, doing repairs yourself, and so on, and so on. At the same time, remain beautiful, stylish, very feminine, loving theater, painting, and literature. I am very grateful to fate that I met this person on my way; alas, this does not happen often. It’s strange that I’m writing about this in a cooking post. But when you cook something according to a recipe not found in a book or on the Internet, you always remember the person who taught you how to do it. You remember sometimes with joy, sometimes with sadness, but always with gratitude. And Natalya unwittingly taught me a lot, although she was younger than me. Thank you, honey, for this! So, back to our... apple bagels.

Recipe

Products

For one serving:

250g margarine,
1 egg,
1 tablespoon sugar,
50g yeast,
0.75 cups (slightly less than a cup) milk,
salt (considering that margarine is salted) a little,
flour.
egg and sugar for dipping.

Preparation

Dissolve yeast in a small amount of milk (usually I use fresh), add 1 tablespoon of sugar and a couple of tablespoons of flour. This will be a dough.

Melt the margarine and add cold milk

Melt margarine in a saucepan and pour in the remaining cold milk. Pour this warm, but not hot, mass into a bowl.

The dough should be soft

Pour the dough into it, add the egg, salt and, gradually kneading the dough with a fork or spatula, flour. The dough should be very soft and fatty, so it will not stick to your hands. Place the dough on a floured surface and knead it lightly. Divide into 2 parts and roll each into a log, place them in a bowl and cover with a towel. Let it sit for 20-30 minutes and become more elastic.

For the filling, cut the apples

During this time, core several (depending on their size) apples and cut them into slices (about a centimeter thick). By the way, my granddaughter prefers bagels with dried apricots.

Roll out the bun into a large pancake, turning it over from time to time and adding flour if necessary, but do not be too zealous so that the dough does not become stiff (as it cools, it becomes harder).

It’s okay if the sectors are different

After rolling out the pancake, cut it lightly into sectors, the smaller they are, the smaller the bagels will be. But, believe me, big ones will be no less tasty! It’s okay that the bagels will be different sizes, but it’s clear that they were made by your hands.

Arrange the apples, dip them generously in sugar.

Pour sugar into a saucer. Place an apple slice on the wide side of each sector, first dipping it liberally on both sides in sugar. They dipped it, put it in, and so on. The apples will juice right away, so don't do this ahead of time. Having laid out the apples, start rolling the bagels. I do this in my hands rather than on the table, which allows me to slightly stretch the dough as I wrap it around the apple slice in layers. The more revolutions, the flakier the bagel will turn out. Don't be afraid to tear the dough, stick the torn piece and continue to roll it again. Place the bagels on a floured table.

Prepare 2 small plates in advance. Pour sugar into one and lightly beaten egg into the other.

Now dip one side of the bagels (where the strip of dough ends) into the egg and then into the sugar. Place the bagels with the sugar side up, not too tightly. Before doing this, do not forget to place a sheet of baking paper greased on a baking sheet. This makes it easier for you to remove the bagels and wash the baking sheet from any sugar that has dried on it. Place the bagels in an oven preheated to 200 0 degrees and bake until slightly golden brown.

Bon appetit!

Success guaranteed! I always make a double batch, knowing that the bagels do not go stale for a long time, but they are eaten quickly. A double portion is very large. Enjoy your tea in the garden!

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These are the kind of bagels with interesting fillings that German chefs offer us. The filling was very tasty. So if you haven’t done this before, be sure to try it. I made the recipe for the magazine "Home Restaurant".

So, let's make the dough. Add yeast, salt and sugar to warm milk. Stir and let the yeast dissolve. Then add everything else, add flour and knead the dough. We remove it to rise in a warm place.

While the dough is rising, make the filling. Peel the apples and cut them finely.