Marmalade bagels are very popular pastries. Small rolls, with fragrant marmalade inside, can be large or small, but more often their size is “one bite”.
The choice of dough is large: it can be puff pastry or yeast, as well as shortbread. Let's dwell on the latter. Bake the marmalade bagels on crumbly sour cream dough.
Ingredients:
- Butter - 200 g
- Sour cream (fat content 20%) - 200 g
- Baking soda - ½ tsp.
- Table vinegar 9% - 1 tsp
- Wheat flour - 500 g
- Fruit jelly - 250 g
- Milk - 2 tablespoons
- Brown sugar - 4 tablespoons
Prepare your ingredients. For the filling, it is preferable to use a thermostable marmalade, which will not flow out of the bagels under the influence of the high temperature of the oven. But it is rather a professional ingredient and is not sold in ordinary supermarkets. Therefore, take the marmalade with the taste that you like.
Melt the butter and leave to cool until slightly warm.
Add sour cream to the cooled butter.
Mix flour with 2 tablespoons. brown sugar. If this is not the case, you can always replace it with ordinary white.
Stir until smooth. Quench the soda with vinegar and add to the butter-sour cream mixture.
Combine the liquid and dry ingredients and start kneading the dough. Stir with a fork first. When this becomes impossible, knead the dough with your hands.
The result is an oily soft dough that does not require additional cooling, you can work with it immediately. Therefore, turn on the oven so that it has time to warm up to a temperature of 180-190 ° C, cover the baking sheet with baking paper.
Take a piece of dough of the desired size and roll it into a thin, round layer. Cut into segments and place a piece of marmalade on each segment.
The dough is a little sticky, while rolling, dust its surface and board with a pinch of flour.
Roll up the bagels and transfer them to the prepared baking sheet. Brush the surface of each piece with milk and sprinkle with a pinch of brown sugar for a crispy caramel crust.
Bake the bagels in a preheated oven for about 20-25 minutes or until cooked through.
Immediately after baking, the inside of the bagels is very hot, melted marmalade. Don't try it right away, although it's tempting.
When the pastries have cooled slightly, serve them with a fragrant tea or with cool milk. Loose bagels with marmalade will not leave anyone indifferent.
Bon Appetit!
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