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Recipe for bagel buns. Quick yeast dough rolls

One of the popular options for pastries with fillings are yeast dough bagels. Products differ in their original shape, they are made in the form of a crescent. It is because of the shape that the pastry got its name, as it resembles horns. Another important difference is the way the bagel is formed, the dough is divided into triangles, the filling is placed on the wide part, and then it is rolled up and the edges are tucked.

The dough for yeast bagels can be bought at the store, or you can knead it yourself. For this baking, as a rule, it is used butter dough, it is kneaded with the addition of eggs and butter.

Any yeast is used for dough. Suitable both dry and fresh, pressed. But the easiest way is to use dry instant ones, with them the dough rises faster and you do not need to spend a lot of time kneading and proofing.

If the dough is bought in a store, then it remains only to defrost it, and it will be possible to start cutting.

The filling for bagels can be anything, as long as it is thick enough. Otherwise, it will leak out during shaping and baking. You can make bagels of different sizes, but small pastries are still considered more delicious.

Interesting Facts: yeast baking They began to cook during the heyday of Ancient Egypt.

Yeast dough rolls with jam

Try making bagels from yeast dough with jam, you can use any, but it should be thick and, of course, pitted.

Advice! To thicken the jam, you can add a spoonful of starch to it. Such an additive will reduce the risk of leakage of the filling during baking.

700-800 gr. flour;
30 gr. fresh yeast or 1 teaspoon dry;
300 ml of milk;
3 tablespoons of vegetable oil;
1 pinch of salt;
3 tablespoons granulated sugar;
4 eggs;
500 gr. thick jam.

Let's prepare the steam. Pour warm milk into a deep bowl, add crushed fresh or dry yeast, stir. Add 2 tablespoons of sugar and 4 tablespoons of flour, mix, get batter. Cover the bowl with a lid or a clean towel and put in a warm place for half an hour.

While the dough is coming up, prepare rich additives. Beat two eggs with the addition of salt and the remaining sugar, mix the eggs with vegetable oil. Pour the prepared mixture into the risen dough. Stir and start adding the sifted flour. Mix first with a spoon and then with your hands. Knead a soft and elastic dough, roll it into a ball and put it in a bowl. Cover the bowl with a lid or towel and put it back in the heat for half an hour. Then we come up, put the dough on a table or board, lightly sprinkled with flour, and knead. Again, leave the dough warm for half an hour, so that it comes up again.

We divide the finished dough into 20 identical pieces, roll each piece into a ball. Leave for 7-10 minutes, covered with a towel. Let's start forming bagels. We roll out a cake from a ball of dough. From one edge we make transverse cuts 3-5 cm long and about 2 cm wide. Closer to the center of the cake, lay out a tablespoon of thick jam, wrap the uncut edge of the dough, covering the filling, and press it to the cake at the inner edge of the cuts. We wrap the cuts in the opposite direction, putting them on the bagel. Slightly bend the edges of the product to give it the shape of a crescent.

We spread the finished bagels on the covered parchment paper baking sheet. Cover with a towel and leave for 15 minutes. Then take off the towel. Beat the remaining two eggs and brush the cooked bagels with eggs. Bake at 180 degrees for about 30 minutes.

Read also: Bagels with cottage cheese - 4 recipes

Dough rolls with milk and margarine

In this recipe, the dough on milk and margarine turns out to be airy and layered, thanks to a special cooking technology. If you do not use margarine, replace this product with butter.

400 gr. flour + a little more for mixing;
1 teaspoon;
2 teaspoons of sugar;
200 ml of milk;
40 gr. margarine for dough and 200-250 gr. for lubrication;
1 egg for lubrication of finished products;
chocolate for the filling.

Mix warm milk with dry yeast and sugar, add melted margarine (40 grams) and flour. Knead elastic soft dough, put in a bowl, cover with cling film and put in a warm place for 1-1.5 hours. In the process of parting, you need to knead the dough once.

Advice! You can take any chocolate - milk, bitter, white. You can even choose a tile with nuts or raisins.

We divide the finished dough into 16 parts. We roll out 14 parts into cakes of the same diameter, and the remaining two parts need to be rolled into cakes that will be slightly larger than the rest. The thickness of the cakes is not more than 5 mm.

Soften margarine for lubrication in a warm place to the consistency of sour cream. Lubricate each of the 14 parts with margarine, put in a pile of seven pieces in one pile. On top of each stack lay out larger cakes, stretch them over the edges of the stack. We do not grease the upper parts of the dough. Cover the blanks with cling film and put in the refrigerator for half an hour.

Gently roll each part of the chilled dough into a round cake. We divide into sectors. We lay out 2-3 slices of chocolate for each sector. We wrap the bagels, pinching the edges. We spread the bagels on a baking sheet, which was previously covered with parchment. Cover the top with a towel and leave for a quarter of an hour. Then brush the rolls with a beaten egg and send them to the oven. At 180 degrees, bagels will bake for about half an hour.

Sweet bagels with poppy seeds

Let's make delicious bagels with poppy seeds. The bread is soft and delicious.

400 ml of milk;
1 egg;
3 tablespoons of sugar;
1.5 tablespoons of yeast;
1 teaspoon salt (incomplete);
600 gr. butter (softened);
1 teaspoon vanilla sugar;
3 tablespoons of starch;
550-650 gr. flour.

Filling:

poppy seeds and sugar - to taste;
1 tablespoon butter;
1 egg (for lubrication).

Slightly warm the milk, stir in the yeast and sugar. Let's leave it for 15 minutes. Beat the egg with salt and vanilla sugar, add soft butter and we'll break it. Add the egg-butter mixture, starch and sifted flour to the milk, knead the soft dough. Let it rise in a warm place for an hour. During proofing, the dough will need to be kneaded once.

We divide the dough into two parts. We roll each part into round cakes 1 cm thick. Cut the circles into segments (8 segments from one cake). In each segment, we make three longitudinal cuts in the wide part.

Melt a spoonful of butter, grease the prepared dough on top. Poppy mix with sugar and sprinkle our workpieces. The amount of poppy seeds and sugar is determined by taste. We turn the bagels, starting from the narrow edge, giving them the shape of a crescent.

Place on a baking sheet lined with parchment paper. Leave to proof for 15 minutes, covered with a towel. Then grease with a beaten egg and bake at 180 degrees for about half an hour.

Bagels from ready-made puff pastry with jam

Delicious bagels are made from puff yeast dough. Such dough can be purchased ready-made, as it is difficult to knead at home.

500 yeast puff;
250 gr. thick;
1 egg.

Let the dough melt completely. We roll out the dough into a cake with a thickness of 0.7-0.8 cm. Cut out a circle from it. You can use a round dish as a template. Divide the dough into eight equal sectors.

Read also: Puff pastry samsa - 8 recipes

Spread a spoonful of jam on the wide edge of each triangle, roll each part of the dough into a roll, start wrapping from the wide edge. We give the products the shape of a crescent.

Lay the rolls out on a baking sheet lined with parchment. Lay out the rolls so that the outer edge of the dough is at the bottom. In this case, the bagel will not unfold during the baking process.

Leave the bagels for 10 minutes for proofing, then grease with a beaten egg and bake in the oven at 200 degrees for about 15 minutes.

Fragrant bagels with apples

Fragrant bagels with apples will appeal to everyone without exception.

Dough:

170 ml of milk;
1 teaspoon dry yeast;
3 tablespoons of sugar;
3 eggs;
120 gr. butter;
600 gr. flour;
1 pinch of salt.

Filling:

3 apples;
30 gr. small raisins;
0.5 teaspoon ground cinnamon;
sugar to taste;
1 egg for greasing.

Warm up the milk a little. Stir sugar and yeast in it, then add the egg beaten with salt and melted butter. We begin to pour gradually the sifted flour. Knead the soft dough, leave it to approach in a warm place for about one hour.

Roll out the finished dough into a cake with a thickness of 0.7-0.8 cm. Cut out a circle from it. The circle is divided into 8 parts-sectors.

Apples are cleaned from seeds. If the skin is rough, then you need to remove it. Cut apples into small cubes. Add steamed raisins, sugar to taste and cinnamon. We mix.

Advice! If you grate apples, the filling will turn out to be too juicy and will flow out. In this case, it is recommended to add a tablespoon of starch to the filling.

We spread the filling on a wide part of the sectors, wrap the bagels and pinch so that the juice does not flow out. Leave for proofing for a quarter of an hour. Then we grease the bagels with an egg and bake at 190 degrees for about 20-25 minutes.

With condensed milk

If you decide to bake bagels, then choose boiled condensed milk for the filling, it is thicker and flows out less.

200 gr. butter or margarine;
50 gr. fresh yeast;
150 ml of milk;
1 egg;
4 cups flour;
150 gr. sugar (1 tablespoon for dough, the rest for sprinkling);
boiled condensed milk for the filling.

Crumble the yeast, grind with a spoonful of sugar and dilute with warm milk. Leave the dough in a warm place for 20 minutes so that the dough rises well.

Add melted butter and beaten egg to the prepared dough. Add the sifted flour and knead a soft dough. We put it to rise in a warm place for 1 hour. We crush once.

We divide the finished dough into 16 parts. Roll out into oblong cakes. Put a spoonful of boiled condensed milk on the edge of the cake. We wrap the dough with a roll, pinch and bend in the shape of a crescent. Dip the top of the bagel in sugar. Posting finished goods on a baking sheet. Let them rest for 145 minutes and bake at 190 degrees for about 20 minutes.

With cottage cheese

Bagels with are not only tasty, but also healthy, because cottage cheese is an excellent source of calcium.

8 glasses of flour;
1 glass of kefir;
1.5 glasses of water;
2 eggs;
70 gr. oils, butter can be taken vegetable or melted butter;
1 sachet of dry yeast;
4 tablespoons of sugar;
1 teaspoon salt (no slide).

Filling:

600 gr. cottage cheese;
1 egg;
10 gr. vanilla sugar;
4 tablespoons of sugar (to taste);
1 egg for greasing.

We heat the water to about 50-60 degrees. Dilute cold kefir with water. In the resulting liquid, stir the sugar and yeast. Beat the egg with salt, add it to the dough. Let's put some oil in there. Beat everything with a whisk until smooth. Then we begin to add the sifted flour, knead the dough. Let the dough rise in a warm place for one hour.

Advice! If desired, you can add raisins or candied fruits to the curd filling.

For the filling, grind the cottage cheese with the addition of sugar. Let's add a raw egg and vanilla sugar. Let's mix.

We divide the dough into 4 parts. Roll each part into a round cake. We divide the cake into 8 identical sectors. On a wide part, spread on a spoon curd filling. Wrap the dough with a roll and bend slightly, giving the shape of a crescent. We spread the bagels on a greased baking sheet, let rise for 15 minutes. Bake at 190 degrees for about 20-30 minutes.

The house smells of comfort, if the aroma of fresh pastries hovers in the kitchen. Such pastries, a symbol of home comfort, may well be bagels made from yeast dough. You can not only enjoy them deliciously with a cup of tea, but also take them with you as a snack to work or study.

Classic yeast dough horns can also be made without filling. Even in this case, they will turn out to be unusually tasty and fragrant if a proven recipe is used and pastries are cooked with love. The highlight of the recipe below is the lubrication of the dough layer with butter, which will give the products some layering.

The composition of classic bagels without filling is as follows:

35 g dry yeast;
125 ml of warm water;
125 ml of milk;
60 g sugar;
100 g butter;
450 g flour.

The blanks will need to be lubricated with a mixture of one chicken egg and 30 ml of milk.

How to make bagels from yeast dough:

Mix sugar and yeast in water. Then pour milk into the syrup with yeast, add 60-70 g of melted butter and all the sifted flour.
Carefully knead and let the dough lie warm for about thirty minutes, after wrapping it with cling film so that it does not become weathered.
Then roll it into a layer, which is again left for 40 minutes under conditions room temperature. After the specified time, grease the cake with the remaining oil, fold it three times with an envelope, roll it out and, covering it with cling film on top, leave for another hour.
Now it's time to start forming bagels. Cut the dough into triangles and roll up, starting from the base.
Lubricate the blanks with an egg-milk mixture and bake until cooked at 200 degrees.

Jam Recipe

Light, airy and melt-in-your-mouth yeast dough bagels are also baked with a filling, one of the options for which can be jam.

The proportions of the ingredients for this delicacy will be as follows:

300 ml of milk;
30 g fresh pressed yeast;
75 g of granulated sugar;
45 ml of refined vegetable oil;
2 chicken eggs in the dough and the same amount for lubrication;
3-4 g of salt;
700-800 g flour;
500 g thick jam.

Bakery products:

We prepare a dough from milk, yeast, 30 g of sugar and 100 g of flour. Carefully stir all the lumps and leave warm for 40 minutes, covering the bowl with the mixture with a clean towel.
In a fluffy frothy mass, beat the eggs with the rest of the sugar and salt. This mixture, together with vegetable oil, is introduced into the dough that has increased in volume.
Next, knead the dough in small portions sprinkling the sifted flour. The mass should come out elastic and well-shaped, but not clogged with flour. It should be left to ripen for an hour in warmth.
Divide the finished dough into 20 equal pieces. Roll each into a cake, make transverse cuts from one of its edges. Closer to the center, put 25 g of jam (approximately one tablespoon) and roll tightly, forming a bagel.
Put twisted bagels with jam on a baking sheet covered with baking paper. After proofing for half an hour, brush with beaten egg and put in the oven so they can brown their barrels at 180 degrees.

Dessert with cherries

The easiest yeast dough with dry yeast and frozen cherries can be turned into a wonderful dessert.

For baking which you need to take:

250 ml of milk;
8 g fast acting yeast;
210 g of granulated sugar (including 30 g for the filling);
30 ml of vegetable oil;
40 g melted butter;
10 g vanilla sugar;
6 g salt;
450 g flour;
300 g frozen cherries;
30 g of starch;
30 ml of water.

Baking progress:

Dissolve yeast with 30 g of sugar in milk and leave until a foam cap forms. Depending on the temperature of the liquid and environment this will take 10-15 minutes.
After that, combine the yeast with flour and the rest of the ingredients for the dough. Carefully mix the mass and leave to ripen for an hour and a half.
In a heavy-bottomed saucepan, combine cherries (you can directly from the freezer), water, starch and sugar. Simmer everything on fire until boiling and subsequent thickening. Then cool the cherry contents of the saucepan.
Divide the finished dough into two equal parts, roll out a circle from each. Cut it with a knife into 12 sectors. Spreading out on them cherry filling, form bagels.
Conditions for baking products: 175-180 degrees, 25-30 minutes.

Not a big deal for such simple baking has a further presentation. To decorate the finished products, they can be rolled in powder or painted on each with the help of a cornet strip with protein and chocolate icing.

How to do with poppy?

Yeast cakes with poppy seeds are loved by many, so it is not surprising that a recipe for bagels with poppy seeds has appeared. Of course, you can use ready-made poppy seed filling, but it’s not at all difficult to cook it yourself while the dough ripens.

List of ingredients for dough and poppy seed filling:

300 ml of warm whole cow's milk;
40 g of pressed yeast;
150 g of sugar, of which 50 g is for the poppy seed filling;
2 eggs (one for greasing bagels);
120 g soft butter;
5 g salt;
600 g flour;
135 g dry poppy.

Work algorithm:

In order for the yeast to “wake up”, they must be mixed with whole milk, sugar, 90 g of flour and left for a quarter of an hour or a little more.
Sift the flour into a bowl for kneading the dough, salt on top. Then make a recess-funnel in the center of the slide, into which pour the beaten egg and dough.
Start kneading the mass, during this process you need to mix plastic butter in small portions. Let the dough 60 minutes to double in size in a warm place.
For the filling, steam poppy seeds in boiling water for 40 minutes. Then drain the water, and grind the poppy seeds with a blender into a homogeneous mass, adding sugar a little bit.
We form bagels. From each quarter of the total mass of the dough, roll out a round cake with a diameter of 25 cm, cut it into 8 segments. Put 10-20 g of filling on each segment, wrap it in a roll, which is bent with a horseshoe.
Bake bagels with poppy seeds at standard 180 degrees until a delicious golden crust.

On margarine with apples

Economy version of a bagel - margarine pastry stuffed with fruit available at any time of the year (apples).

To bake them you will need:

250 ml of milk;
75 g fresh yeast;
100 g of sugar;
2 eggs;
200 g of creamy margarine;
600-800 g flour;
200 g of apples;
5 g cinnamon.

How to cook:

Melt margarine. Heat milk in a separate bowl until warm and dilute sugar and yeast in it.
After that, gradually introduce flour into liquid yeast until the mass becomes the consistency of sour cream. At this stage, you should mix in the eggs and liquid, not hot margarine, mix carefully with a spoon.
Then, literally in portions of 50 g, stir in the flour until an elastic and soft mass is obtained, which is left alone while preparing the filling.
Wash the apples, peel if desired, cut into small cubes, sprinkle with sugar and cinnamon to taste.
Then everything is simple: you need to form bagels using one of the above methods and bake them in a preheated oven.

Yeast dough rolls with sausages

Bagels on yeast dough can be not only with sweet stuffing, but also with crab sticks, sausage or sausages, as in this recipe.

For savory bagels, you need to take products from the following list:

220 ml of milk;
75 g of sugar;
15 g dry yeast;
2 eggs;
60 g butter;
10 g of salt;
500 g flour;
1000 g milk sausages.

Baking recipe step by step:

Dissolve salt, sugar, yeast, beaten eggs and soft butter in warm milk. All that remains is to mix the flour into this homogeneous liquid mixture and after proofing the dough will be ready. You can improve the taste of unsweetened bagels by adding spices to the dough, for example, ground pepper, cloves, coriander, cinnamon, cardamom.
Leave the dough kneaded into a smooth ball to rise. After the first rise, it must be kneaded and left to ripen. When the dough rises for the second time, you can already work with it.
Cut the dough rolled into a half-centimeter layer into strips 2 by 15 cm. Wrap each sausage with dough and bake in the oven until golden brown so that the surface of the finished bagel is glossy, they can be greased with egg or vegetable oil.

With condensed milk

Another option for stuffing bagels is boiled condensed milk. With it, you can very quickly cook pastries on a yeast-free yeast dough.

In this case, the following components are needed:

200 ml of milk;
15 g dry instant yeast;
100 g of sugar;
7 g baking powder;
3 g salt;
400-500 g flour;
boiled condensed milk for filling;
yolk for greasing blanks before baking.

Cooking steps:

Dissolve yeast and sugar in warm milk. Immediately add flour with salt and baking powder. Mix well and forget about it for 50 minutes.
After that, divide the lump of dough into four parts. From each quarter, form 4 bagels with condensed milk filling, roll out the dough into a layer and cut it into 4 segments. Put condensed milk on each sector and roll up.
Place the products on a baking sheet and after they are smeared with egg yolk, bake in the oven.

This quick yeast dough bagel recipe has become my favorite! The dough is made quickly and is easy to work with. Bagels are very tender, with a slight crunch on the outside and soft inside. Toppings can be changed and each time it will be something new! The peculiarity of this recipe is also that neither eggs nor sugar are added to the dough. There is enough sugar, which is in the filling and on the surface of the bagels. I recommend to try!

Ingredients

To prepare bagels from quick yeast dough, you will need:

For test:
25 g fresh yeast or 1.5 tsp. dry yeast;

0.5 cups of milk;
200 g margarine;
vanillin;

2.5 cups flour;

sugar for sprinkling.

Glass - 250 ml.

Any pretense. I have:
1. grated apple with cinnamon and sugar;
2. boiled condensed milk;
3. grapes are sweet, pitted.

Cooking steps

Roll up bagels. I roll the bagels a little in my own way: so that the filling does not flow out of the edges of the bagel during baking, I first fold the edges (as in the photo), and only then I roll the bagel and roll it in sugar.

Put on a baking sheet covered with parchment, and send to an oven preheated to 180 degrees for 15-20 minutes (focus on your oven).

Bagels with jam are homemade fragrant pastries that are perfect for everyday tea parties. If you bake bagels from yeast dough, they will turn out to be airy and tender.

Yeast bagels with jam

Kitchen tools: whisk, bowls, cling film, towel, baking sheet, parchment, brush.

Ingredients

Step by step cooking

Milk (285 ml) is heated to a temperature of 35 degrees. Can be heated in the microwave or on the stovetop. Pour the heated milk into a bowl, add 95 grams of sugar, 2 grams of salt and 5 grams of yeast. Thoroughly mix the resulting mass with a whisk.
Pour 105 grams of sifted flour into the milk mixture and stir with a whisk to break all the lumps.
Wrapping the bowl cling film, cover with a towel and put in heat for 60 minutes. This is our dough for testing.
When the dough is ready, pour it into a large clean bowl and pour in 95 milliliters of sunflower oil.
Add 2 beaten eggs to the dough and mix with a whisk.
Gradually, we begin to pour 645 grams of sifted flour into the resulting mixture and knead the dough with a spoon.
When the dough becomes difficult to knead with a spoon, grease sunflower oil table or sprinkle it with flour. We shift the dough onto it and knead it with our hands so that it stops sticking to our hands. We shift ready dough into a bowl. So that it does not stick to the walls, you can grease the bowl with sunflower oil. We tighten the bowl with cling film, cover with a towel and leave for 60 minutes.
When the dough rises, lightly punch it down and divide it into 26 equal pieces.
Beat the remaining two eggs with a whisk in a separate bowl.
From each piece of dough we form a cake, put jam on it and form bagels.
We line a baking sheet with parchment, transfer the bagels to it and leave for 30 minutes.
When the bagels are a little fit, grease them with beaten eggs.
We heat the oven to 180 degrees and put the bagels in it for 30 minutes.
We transfer the finished pastry to a dish. You can decorate the top of the bagels with powdered sugar.