Let's start cooking bagels with apple filling by heating milk. Only milk is not boiled, its temperature should be at room temperature. Dissolve dry activated yeast in warmed milk. We keep them in milk for about 10-15 minutes.
Add a little (3 tablespoons) flour to the milk. We mix. We leave for half an hour.
We beat the eggs into the bowl, combine them with sugar. Grind until foam forms.
Pour the sugar-egg mixture into the approached dough.
Next add the softened butter. Mix again.
Again add 200 grams of flour. We mix the steam.
We clean in a warm place so that the dough increases in volume.
You can use a bowl in which to pour hot water, placing dishes with dough on it.
After 40 minutes, add the rest of the flour and knead the elastic dough.
We peel the apples, remove the core. Cut into small cubes.
We divide the dough for bagels into three parts. Roll out each part into a circle.
Divide the circle into 8 triangles.
Lay apple slices on the widest part of each triangle.
Fold the triangles into rolls.
Lay out on a baking sheet. We bake for 25 minutes.
Rolls with apple filling are ready! Happy tea.
Zarbike: | August 22nd, 2017 | 4:53 pm
Light: | February 11th, 2013 | 11:36 am
Dasha, how fast do you cook :)?
It took me 1 hour 40 minutes (from start to put in the oven). Well, for 20 minutes I know how I could cut it. but 25 min active time! this is great!
Dasha! Have you started making videos yet? I would very much 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 anyway the dough came out very oily and the rolls themselves, too, unpleasantly.
Lera: | November 6th, 2012 | 4:01 pm
Great recipe! I added four glasses of flour, right and kefir, I had a little more than half a glass. The dough turned out soft and elastic, it didn’t stick to your hands or to the board at all. In general, it was easy with him. For the filling, I used ground almonds, ground myself. True temperature and baking time vary. I baked at a temperature of 200 gr for 30 minutes. Very tasty!
Natalia: | October 24th, 2012 | 5:00 pm
I liked it very much))))) very much!
I did it for a holiday in kindergarten. And someone brought the same bagels, I was upset, but after 10 minutes there were none of mine left)))) Best praise))) Thank you!
Marina: | October 22nd, 2012 | 5:34 pm
Tell me, do you roll out the dough without flour? And then I got bagels completely sprinkled with flour after baking.
Answer: Marina, I sprinkle flour on the table when rolling out - so the dough does not stick to the table.
Natalia: | September 12th, 2012 | 5:16 pm
Bagels in the oven and just now I realized ... the recipe is completely without eggs, or did I miss 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 in bagels.
Julia: | September 12th, 2012 | 11:01 am
about 4 glasses, i.e. keep adding until the dough no longer sticks to your hands
Answer: most likely, they overdid it with flour. If the dough is brittle, crumbles, it means too much flour. And if sticky, then it is too little ...
Julia: | September 11th, 2012 | 1:11 pm
Weird. It seems that she did everything according to the recipe (only instead of yogurt she took kefir), but the dough turned out to be brittle (cracks formed when folding the bagels), and after baking they blurred and looked strange, very oily, not crumbly. What could have caused this?
Light: | September 2nd, 2012 | 6:37 pm
Dasha, thank you. Speckla. It worked out great! I will cook more.
Yummy. Husband said it's divine
It seems to me that something is bent, of course)))
Only it took a lot of time, it seems more than an hour (more precisely, I didn’t time it).
In terms of time and deliciousness, the record holder is oatmeal cookies (from the same site, of course)
Answer: the dough is done very quickly, but the filling takes time. Peel, grate, stew apples, etc. But delicious! I've made it three times this season already :)
Julia: | May 28th, 2012 | 12:20 pm
I liked it, the taste is pleasant, thank you!
Anonymous: | September 4th, 2011 | 6:36 dp
Thanks! I will definitely try! I love these rolls, but I didn't know how to make them!
Delicious soft crumbly bagels with apples made from yeast dough melt in your mouth! Wonderful airy and unusually tasty fragrant homemade bagels, relatives will definitely appreciate the painstaking work of their own preparation.
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 smell, salt, vegetable oil, parchment paper.
Filling:
Fresh apples 3-5 pieces,
sugar, cinnamon to taste
For greasing bagels:
Egg - 1 pc.,
Milk - 3 tbsp. l.,
Sugar.
Cooking:
1. First, put the dough 2 teaspoons of dry yeast, pour 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 rises in a deep container, mix the melted margarine, eggs, vanillin, 1 tbsp. a spoonful of vegetable oil (sour cream or mayonnaise) and pour in the approached dough.
4. Gradually sift the flour into a bowl with the ingredients and knead a soft, elastic dough, when it is quite thick, put it on a table sprinkled with flour and continue kneading until it starts to lag behind the hands. Cover with a towel and leave to rise for 40-50 minutes.
5. We knead the dough that has come up and cut it into several equal parts, depending on what size you like bagels, small children love small bagels, divide the dough into 6 parts and see the photo of which bagels are obtained. From each part, roll out a circle of arbitrary diameter and cut into 12 parts.
6. Sprinkle each triangular piece with sugar and lay out finely chopped apples on the wide side.
7. We form a bagel from the apple end to the sharp one, pressing the dough along the edges so that the juice does not flow out. We spread the bagels on parchment greased with vegetable oil on a baking sheet at a small distance from each other, grease with a beaten egg and milk with a silicone cooking brush and sprinkle a little with sugar.
Bagels are quite tasty pastries of interesting molding. Since these products imply incomplete coverage of the filling, it should accordingly be thick. Liquid and juicy fillings will not work, because during heating in the oven they will flow 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. It turns out a kind of fruit cream. The entire amount of flour must be sifted in advance.
For the preparation of air dough, fast-acting dry yeast is used. Thanks to this, the kneading process does not take much time and the base does not rise for long enough. According to the instructions, such yeast is mixed first with wheat flour, and then with the rest of the products.
Then add a pinch of table salt. Pour the right amount of sugar and stir. If desired, you can not enter it, but use bee honey.
Unlike butter, sunflower oil has a better effect on yeast dough. Pour in this ingredient and stir well. Because of it, the consistency will be lush and elastic, and the finished products are soft and airy.
Add one raw chicken egg to the mixture. For lubrication, the yolk is required, and if the protein has nowhere to go, then it can also be added to the bulk. Stir the ingredients thoroughly. Add more vanilla sugar or powder.
Heat the goat's milk to a warm state, it should be pleasant, but not burning. Pour into food and stir. If the consistency is not thick, then add more flour until the desired mass is formed. This blank should be left in a warm room for an hour or a little longer. As soon as there is the first good rise - knead and wait for the second.
An apple for the filling is taken of any variety. Cleaned and chopped on a coarse grater. The core can not be cut, but simply rubbed in a circle. Put the prepared mass into a bowl.
Since it is winter outside, we will use frozen currants. Add it to the bowl as well and stir.
The next step is to pour granulated sugar with semolina. Mix thoroughly. Pour fruit compote, it can be either transparent or red.
Simmer fruit over low heat for about 1 minute. after boiling. Remember to stir often during this. Then put in a bowl and chill.
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.
Homemade bagels with apples are a kind of symbol of home comfort. The vanilla-cinnamon aroma of baking in the house is a sign that all is well. In addition, you can learn to bake on these bagels. The dough is well kneaded and does not stick to the hands, it rolls out well and rises. Bagels according to this recipe are airy and very tasty.
Servings: 12Calories: high calorie
Calories per serving: 480 kcal
To make homemade apple rolls, you will need:
For test:
egg - 2 pcs.
milk - 1 tbsp.
butter (margarine) - 200 g
salt - 0.25 tsp
vanilla sugar - 7 g (optional)
sugar - 2-5 tbsp.
fresh yeast - 75 g
flour - 600-800 g (may take more)
For filling:
apple - 2 pcs.
sugar - 2 tbsp. (with slide)
cinnamon - 0.5 tsp
for crispy crust:
egg - 1 pc.
milk - 2 tbsp.
sugar - 3 tbsp.
cinnamon - 0.5 tbsp. (optional)
to grease the baking sheet:
butter - 30 g
How to make homemade apple rolls.
1. Usually I immediately put the oil to heat. I use margarine sparingly, but I usually bake with butter. There are a lot of bagels, so it’s not a pity for such an output of a pack of oil.
I immediately heat the milk in a saucepan, to body temperature or a little warmer. I put sugar (simple and vanilla),
and crumble the yeast with my hands.
If you are making bagels with apples and a sugar crust, then 2-3 tablespoons of flour is enough for the dough. If without filling and without a crust, then 6-8 spoons will make bagels sweet and rich. I am for moderation. Good fresh yeast crumbles pleasantly in the hands. If your yeast was frozen and turned into a porridge when heated, place it in milk without getting your hands dirty. Now I intensively mix the milk with sugar and yeast with a whisk so that everything dissolves. The temperature should be approximately equal to body temperature. I also note that for me there is a big difference - dry yeast or wet. For me, these are 2 different types of test. Therefore, I do not advise replacing, and there, of course, everyone's personal.
2. I begin to introduce flour into yeast milk, little by little.
So I bring it to a density like on pancakes, maybe a little thicker.
3. I introduce eggs.
I mix until smooth. Usually with a spoon, the dough is already thick for a whisk.
4. By this time, the melted butter has already cooled down and will not shock our dough. Therefore, I begin to add oil and stir the dough.
It turns out batter, like on pancakes.
5. In portions little by little (a couple of spoons) I add flour, bringing the dough to a density, difficult to mix with a spoon.
And I leave him alone. I usually cover it, but if the kitchen is warm, you can cover it with a towel, and that is not necessary. The dough is practically not windy.
6. It's time for apples. I do not know the variety of these apples, they are dense, sweet, medium juicy.
I cut the apples into small cubes, add sugar and cinnamon. If the peel bothers you or it is tough in your apples, it is better, of course, to peel the apples before slicing.
It takes 5-10 minutes for apples, in a warm kitchen during this time the dough increases by 1.5-2 times. This is enough to continue working with him. If the dough has not risen enough, wait some more. At this point, I turn on the oven to heat up. At 180 degrees, medium-sized bagels are baked for 20-25 minutes. However, these are not critical temperatures and times, ovens are different, judge the readiness by the color of the products.
While the dough is rising, you can also mix the egg with milk to lubricate the bagels. There will be a golden top and barrel.
7. When the dough has risen,
I sprinkle the table with flour and spread the dough on this “pillow”.
It will spread a little on the table, so flour more widely.
Now, gradually adding flour, knead. I also dip my hands in flour so that the dough does not stick. The dough should come out soft and pliable. The softer it is, the more magnificent the bagels will be. Does not stick - and enough, no more flour is needed.
Usually I divide the dough into 4 parts and do one thing. This time I divided by 3 to show you 3 favorite types of bagels in our family. There is not much difference, but still my son sees this difference and does not eat what he did not order. Like this.
8. Part 1
I roll it into a circle 3-5 mm thick and divide the circle into 12 parts (4 and each 3).
On each wide edge I put a teaspoon with a slide of apples.
I don’t cut the wide edge - the dough is very elastic, you can pull it as you like, and the cut shortens the bagel, and the entanglement (and beauty) becomes less. I will try to describe in words how I form a bagel. I take the corners to the right and left of the apples with my thumb and forefinger (thumb below). And with the middle and ring fingers of both hands, as it were, I press the apples into the dough, while wrapping the dough around them.
It turns out, as it were, a bag, thanks to which the juice remains inside almost all.
And then I wrap it up to the end as usual, put the bagels on the board and let them rest, they will rise well, and the holes on the sides will close by themselves. The thinner the dough is rolled out, the longer it will take for the dough to rise. Sometimes up to 30 minutes.
When the bagels come up, I grease them with an egg and milk and generously sprinkle with sugar (or sugar with cinnamon, it's also very beautiful!). And I bake. In the photo - just with sugar. The cinnamon adds a chocolatey touch to the crust (and of course the flavor).
9. Part 2. We roll out the same circle, but cut it into 16 parts (4 and each 4 more). There will be cinnamon without filling, for adults.
Sprinkle with a mixture of cinnamon and sugar. Usually I sprinkle first, and then I cut it, but for the photo I wanted to do the opposite.
And I roll bagels. There is certainly nothing complicated here. These bagels also go to rest.
I lubricate
sprinkle and bake.
10. Part 3. Without stuffing, children's "snails". The same circle and 24 parts (for 4 and each for 6).
Cinnamon and sugar. Wrapped up. And this is the largest of the “kids”.
