There are a lot of bagels recipes, I suggest baking bagels from childhood. Delicate, fragile, in a sweet powdered sugar coat - very tasty.
Such bagels on lard are an economical option, but no less successful.
The main secret of such bagels is the use of rendered pork fat (lard), not butter or margarine. It is this ingredient that makes bagels so crumbly.
The bagels are very simple to prepare, but they turn out to be amazingly tasty.
You can take the filling at your discretion, the main thing is that it is not liquid and does not leak out during baking.
Be sure to pamper your family with such tender bagels on lard.
Ingredients:
Dough
- flour - 350-400 g
- lard (melted pork fat) - 200 g
- sour cream - 180 ml
Filling
- canned cherries - 300 g
- icing sugar - 200 g
Step by step recipe
1. First, knead the dough.
Put 200 g of pure lard at room temperature in a bowl and add 180 ml of sour cream. Mix everything until smooth. The lard should be free of greaves, and you can take sour cream of any fat content or replace it with kefir.
2. Pour about 350 - 400 g of flour into this mixture in 2-3 approaches. Knead the dough first with a spoon and then with your hands.
The dough should be soft and pliable.
3. Wrap the dough in plastic wrap and put it in the refrigerator for at least 2 hours, or better overnight.
4. The dough has cooled down, cut it into 3 approximately equal parts.
Roll each part of the dough into a thin circle, sprinkle it with a little flour. The rolled dough should be about 2-3 mm thick.
5. Cut the resulting circle into approximately equal segments, I cut it into 12 parts.
6. Put canned cherries on each triangle of dough, on the edge.
Carefully fold each triangle into a bagel. So we roll up all the bagels.
I use canned cherries for bagels, which are well drained from the juice.
Canned cherries can be replaced with frozen ones, but they must first be defrosted and allowed to drain. It is advisable to pour a little more sugar on such cherries.
You can also use other fillings, such as boiled condensed milk, thick jam or nuts.
7. Transfer the prepared bagels to a baking sheet covered with parchment.
We put in a preheated oven to 180 degrees. Bake for about 30 minutes.
8. While still hot, transfer part of the bagels to a bowl and sprinkle with powdered sugar.
Then put the next batch of bagels and sprinkle with powder too. So sprinkle all the bagels.
Put the bagels, boneless in powdered sugar, on a board and let them cool.
Cherry bagels turned out to be very tasty and tender. They perfectly combine the sour filling with a delicate and crumbly dough, which in the crack looks a bit like a puff pastry. And it's all sprinkled with powdered sugar. It turns out incredibly tasty.
Video recipe
The recipe is taken from my culinary site. gotovimop.com