EntranceBake lean bagels without yeast. Lenten bagels from yeast dough
Such lean bagels can be made not only with raisins. Any dried fruit will do, as well as a mixture of dried fruit and nuts. The dough is simple, prepared without yeast and eggs based on vegetable oil.
Lenten bagels with raisins
recipe for lean bagels without yeast
Ingredients:
- 125 milliliters of water and vegetable oil;
- a teaspoon of baking powder;
- 3.5 cups (with a capacity of 250 milliliters) flour;
- half a glass (with a capacity of 250 milliliters) raisins;
- a pinch of granulated sugar and fine salt;
- honey or powdered sugar.
Cooking process:
Sift flour with salt, sugar and baking powder into a bowl. Pour into the center vegetable oil and water. Mix these ingredients lean dough for bagels. Leave it alone, covered with a towel, for half an hour.
We divide the dough into four pieces. In turn, we roll out a circle from each piece with a thickness of approximately equal to 2-3 millimeters. We cut each circle through the center into eight segments (similar to how a cake is cut).
On the resulting triangles put a teaspoon of washed and dried raisins. We twist in the form of bagels, starting from the wide edge.
We send bagels with raisins to the oven (temperature 200 degrees). They will bake for twelve to fifteen minutes.
After we take the finished bagels out of the oven, grease them with honey or sprinkle generously powdered sugar.
Enjoy your meal!
In this recipe, carbonated mineral water the effect of this is amazing! The flour begins to bubble, is taken in flakes, and then combined into a fluffy soft dough. I usually make bagels out of it. various fillings. Today there will be such fillers: thick gooseberry jam, raisins and hazelnuts, sour cream. The cream remained after cooking, I decided to use it so that the products would not disappear. If you want to get lean bagels, exclude sour cream filling. The recipe is so simple that you don’t need to write it down, just three ingredients are easy to remember:
- Flour - 300 g
- Carbonated mineral water - about 5 cups (volume 250 g)
- Vegetable oil - 0.5 cups (faceted with a volume of 250 g is used)
How to cook simple bagels with jam (step by step recipe with photos)
Pour sparkling water (well saturated with gas, from a freshly opened bottle) into the sifted flour.
Water bubbles on the surface of the flour, take a spoon and mix.
Large flakes are formed, which cannot yet combine into a lump of dough. Add vegetable oil, mix again.
We knead the dough. It turns out lush, uniform, springy. It's incredible what effect can be achieved with sparkling water!
We divide the ball into two parts. Then each share for two more.
It turns out four pieces that need to be rolled up until balls form and put in the refrigerator for half an hour. Cover the dough with cling film before refrigeration.
We form bagels with jam
We take out one ball of dough from the refrigerator, roll it out thinly (as you can see in the photo, the cake is translucent). Then we put a large plate or a lid from the pan on the cake and with a knife (it is convenient to do this with a pizza knife), cut along the contour.
We divide the circle into four segments, then each part into two more equal parts.
We spread a teaspoon on each segment of the dough. thick jam and fold like . Here it is important not to miscalculate with the volume of the filling - on the one hand, it should not come out during baking, on the other hand, it should not be very small relative to the bagel itself.
We start wrapping from the large edge, moving to the narrow end of the dough. Roll so that the end of the tail is at the bottom and is pressed down by the rest of the mass of the bagel.
Transfer cookies to a baking sheet lined with baking paper. Bagels in the oven practically do not increase in volume, so you can fold them tightly, at a short distance from each other.
Before you send the bagels to bake, cover the bagels with a mixture of yolk and milk (1 yolk + 2 tablespoons of milk). If you want to make lean bagels, use strong tea for this purpose.
I filled some of the bagels with sour cream filling. The principle of folding is the same as in the previous case.
To prepare the sour cream filling, you need to mix 0.5 cups of fat sour cream with a few tablespoons of sugar (to taste), and 1 tsp. (no slide) cornstarch.
And one more part of the cookies got raisin + nuts stuffing. To prepare, mix a handful of raisins and any nuts (I have hazelnuts). This filling is perfect for lean cookies.
To combine the ingredients, you can add a spoonful of honey.
We twist the dough in the usual way.
We bake bagels at a temperature of 180 C for 30-35 minutes until golden brown. Remove the cookies with a spatula from the baking sheet until they have cooled, and transfer to a plate. The leaked jam will caramelize a little and will be very tasty.
It's vegan and lean recipe but is valid at any time of the year. Simple bagels with jam, sour cream or raisins are eaten very quickly, the hand reaches for the next without stopping. It's good that with one serving you get a lot - a whole mountain! The photo shows only half of the portion of the bagels.
Enjoy your meal! Share your feedback on the recipe in the comments! I'm waiting for your feedback, photos ready-made cookies, additions to the recipe. Tell us about your favorite toppings that you think are great for this test. When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find yours culinary masterpieces online and share the joy with you!
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Those who adhere to fasting are not at all obliged to limit themselves in sweets. There are recipes for pastries and various desserts that do not contain milk, eggs, butter and other fast foods. These dishes include lean bagels with jam. For their preparation, not modest yeast dough is used, but as toppings will do any thick jam or jam. If desired, you can bake lean yeast bagels with fresh, frozen, dried or canned fruits and berries, with nuts. Baking is soft, airy and can be cooked on ordinary days, and not just on fasting. The recipe for lean bagels is so simple that anyone can make them.
Ingredients:
- dry yeast - 1 teaspoon;
- granulated sugar- 50 grams;
- refined vegetable oil - 50 ml;
- warm water - 250 ml;
- wheat flour - 500 grams;
- thick jam - 100 grams.
How to cook lean bagels from yeast dough:
In heated up to 35-37 degrees drinking water you need to dissolve the yeast and granulated sugar. This mixture should be left warm for 15 minutes to activate the yeast. The fact that the fermentation process has begun will be indicated by foam on the surface of the water.
It is necessary to pour into the dough sunflower oil and mix thoroughly.
Then gradually introduce the sifted flour. When the dough is gathered into a ball, it must be laid out on a table sprinkled with flour. It is necessary to knead the dough with your hands, conveying positive emotions and the warmth of your hands to it. The consistency should be slightly thicker than the earlobe, but not sticky.
The finished dough should be transferred to a greased vegetable oil Cover the bowl with cling film and top with a towel. In this form, it should stand warm for 1 hour and rise twice.
Then it needs to be divided into 2-3 parts and rolled out each into a circle 4-5 mm thick and about 30 cm in diameter. To prevent the dough from sticking, the table and rolling pin must be sprinkled with flour. The circle must be cut into 8 sectors.
Put one teaspoon of jam on the widest part of each piece. You need to use a thick one so that it does not spread. If the mass is liquid, then it is recommended to boil or thicken it with starch or semolina.
Then you need to form a bagel by rolling it into a roll. The ends of the dough should be placed on the bottom side so that they do not turn around during baking.
Place the rolls on a baking sheet lined with baking paper. Between them you need to leave a distance of 3 cm and cover with a towel. The yeast dough should rise again. In the meantime, preheat the oven to 180 degrees. Approached bagels should be baked for 25-30 minutes until a delicious blush appears.
Before serving, ready-made lean bagels with jam can be sprinkled with powdered sugar, cinnamon, or a mixture of both.
Many people think that lean pastries are tasteless, but how wrong they are. Exists a large number of delicious recipes lean baking. I offer one of them: simple and budgetary - lean bagels. Preparing bagels from lean yeast dough.
For the filling, you can use jam, preserves, marmalade or dried fruits, but the filling must be thick.
So, let's prepare the products according to the list and start preparing lean bagels.
AT warm water add sugar and crumbled yeast, stir and leave in a warm place for 10-15 minutes.
Adding vegetable oil room temperature), stir.
Now add salt and gradually add flour. After the dough in the container is gathered into a lump, put it on the work surface, sprinkled with a little flour, and knead the dough with your hands. The dough is soft, elastic and not sticky to hands.
Then put the dough in a container lightly greased with vegetable oil. Cover with a towel and put in a warm place for 50-60 minutes.
This is how my dough “grew” after an hour.
Divide the dough into 3 or 4 equal parts. We roll each part into a circle with a diameter of about 25 cm and cut into 8 or 10 sectors.
On the wide part we lay out a thick sweet stuffing. Then we twist from the wide part to the narrow one. For the filling, I used thick homemade apple jam.
We spread the bagels on a baking sheet at some distance from each other and leave in a warm place for 15-20 minutes.
Then we put the baking sheet with the blanks in the oven preheated to 180 degrees and bake the lean bagels until a delicious blush for about 20-30 minutes. Cover freshly baked bagels with a towel and wait until they cool. Meanwhile, boil water and brew fragrant tea.
Lenten bagels are ready. They are very light and airy. We store finished bagels in a tightly closed container.
