Tasty bagels with apples from different doughs

No lover of home baking never stops looking for something new. Tempted recipes are being sought in cookbooks and on the Internet. Constant experiments are conducted, the most complex ideas are put into practice. Behind all this, the far from the worst life principle, which says "All ingenious is simple," goes to the background. These words are perfectly suited to confectionery art and to baking in particular. Of the simplest ingredients, which are almost always at hand, every amateur or professional will manage to create a small, but a miracle. And an excellent illustration of this is almost all the recipes of delicious bagels from different dough with apples.

Tasty, simple and budget

Anyone who has ever tried at least one of these little twists from different dough stuffed with apples will never forget their taste. Recipes are written in personal home cookbooks and are passed on from generation to generation. Someone thinks that it is easier to buy finished products, but true connoisseurs of confectionery know perfectly well that the purchased products will never be compared with those prepared by themselves. Yes, it takes time. Yes, it requires effort. But the result is worth it. An enthusiastic assessment of guests and household members, requests to share a recipe - this is the reward for the time and effort spent.

Of course, there are laborious recipes with the use of expensive ingredients. But there is no point in spending money on those products whose names are not known in stores and markets, when you can create a masterpiece from inexpensive, always-available products. Flour, eggs, milk and yeast. Cottage cheese, apples, sugar and some other ingredients. You can buy all this for everyone. And when everything you need at hand, do not cook bagels with apples will be unforgivable.

What is it - bagels?

Bagels bear their name for a reason. If you do everything on technology, the result will be a small delicious curl, shaped like a horn. This confectionery product can be found in many national cuisines of different peoples of our planet. Mostly bagels under different names are found in the kitchens of European countries. And how many peoples have this delicious dish in their arsenal, there will be as many recipes. But anyway, the basic technology still remains almost identical for all.

First and foremost

What is the main thing in the preparation of bagels with apples? Of course, the dough. There is nothing revolutionary here. Bagels with apples can be prepared from yeast and lean dough, from puff pastry, and also from sand and curd. Someone prepares them for yogurt, someone - on sour cream or milk, someone prefers roast beef curd. Curd dough differs from all other species with a more gentle and mild flavor. For lovers of cottage cheese it will be just a find.

Basically, bagels with apples are made from yeast dough. Its preparation takes much longer than the yeast. And technology is more complicated. But it is tastier and more delicate. . So it makes sense to sacrifice time and cook bagels with apples from yeast dough .

Yeast dough for bagels

The total cooking time of bagels from this test takes no more than an hour. Required ingredients: milk, butter, flour, egg. Yeast can be used live or dry - anyone that likes it. Supporters and opponents of both types of yeast have the same number. The main stages of preparation are surely familiar to all amateurs to cook:

1. In warm milk, dilute the yeast.
2. Add whipped eggs and a soft oil (margarine).
3. Stir and add flour. Well knead.

The main thing is that the products used in the preparation of the dough should be fresh and of high quality: chasing the cheapness to the detriment of the quality will be more expensive.

Well and further - all on that compound which is available. How to cook bagels with apples? The recipe with the photo is given to your attention below.

Dough for bagels

What do you need:

• Milk 3.2% - 0.2 liters;
• Fructose - 0,2 kg;
• Flour - 0,8 kg;
• Margarine - 0,15 kg;
• Dry yeast - 0,011 kg (sachet);
• Or fresh - 0.025 kg;
• Vanillin - 0.005 kg;
• Eggs of chicken - 4 pcs.

What to do:

1. In warmed milk, dissolve yeast and sugar. Insist a quarter of an hour. When the mass rises, pour in 0.15 kg of flour, stir. Take it to the side so that the opara will stay for another quarter of an hour. During this time, she will rise well.
2. Eggs (3 pcs.) Grind with sugar and put into the spoon. Stir. Then pour 0.35 kg of flour, add a soft margarine and mix well. Set aside for half an hour.
3. Then add a little more flour to the dough. The dough should not stick to the palms. Consistency - 15% sour cream.

Puff pastry with apples

Puff pastry takes more time than simple. But the result is also worthy. Bagels of puff pastry with apples can also be prepared from a purchased test. Today it will not be difficult to get a ready-made yeast or yeast product. The price for it is low, such a dough is sold in almost all stores. Quality, really tasty and tested dough is sold under the brands "Morozko", "Star", "Talosto", Horeca. In fact, manufacturers are a huge number, but the above brands are veterans of the Russian market who have stood the test of time.

But not everyone prefers the purchase of a puff pastry. It is true that what has been done with one's own hands will never compare with the store's products.

Technology of puff pastry making

Ingredients:

• Yeast sublimated - 0.011 kg;
• Sugar - 0,03 kg;
• Salt - 0.002 kg;
• Milk 3.2% - 0.08 kg;
• Wheat flour - 0,25 kg;
• Margarine - 0,25 kg;
• The egg is large - 2 pcs.

What do we have to do:

1. Margarine put in warmth, so that he softens naturally.
2. In warm milk, pour a tablespoon of sugar and, with continuous stirring, gently enter the yeast. Stir until completely dissolved. Close the lid and put in the heat. In a quarter of an hour the dough will rise.
3. In another bowl, beat the eggs, gradually adding cubes of softened margarine (0.15 kg) and flour.
4. Dough to punch the mixer to the homogeneous state at medium speed. Then, carefully add all the spoon by teaspoon, not stopping whipping, but at low speeds. When the mass becomes homogeneous, remove the dough aside, cover with a cloth and leave for 2 hours. Keep the dough in warmth.
5. Ready dough to get out of the container and divided into three identical pieces. Also divide the remaining margarine into three parts.
6. Roll each third of the dough into a circle 1 cm thick. Cut margarine into 6 mm plates. Put it on two thirds of the cake received. Free space cakes bend to the middle, overlapping the remaining third. Then cover it with this remaining part. The result is a rectangle that is one third wide of the original cake.
7. Roll out the rectangle so that the thickness is again 1 cm. Pack the dough into a film and put it in the freezer for 25 minutes. Then fold again three times and re-roll. Again, put it in the freezer, roll it out again. So repeat 5 times. With the rest of the test, do the same.
8. The right amount of dough is rolled out, reducing the thickness by 2 times. Cut into the same triangles. On the wide edge of each put a piece of the processed apple and roll into a bagel.

Cottage cheese rolls with apples

The most common and elegant of the varieties of bagels with apples are those in which cottage cheese is used. The cooking technology is also simple:

1. Cottage cheese punch in a blender, add vanillin and margarine. Mix.
2. Add sugar, pour in kefir. Mix.
3. Pour in the flour with the baking powder. Well mix and clean in the refrigerator.

Further, as in the rest of the recipes: rolling out, filling the filling (in our case - apples) and actually baking.

There are many variants of bagels. As an example - in South Ossetia prepare bagels with ... meat. But bagels with apples are an ideal combination of "price - time - taste". The main advantage of this dish is that the disaffected will not remain. Everyone who tries them will be happy, and this is the greatest reward for the one who prepared them ...