Composition / ingredients
Step-by-step cooking
Step 1:
How to make bagels with poppy seeds from yeast dough? First of all, we prepare the necessary products for the preparation of delicious sweet bagels.
Step 2:
To prepare sourdough, take a deep bowl and pour into it two hundred and fifty milliliters of milk at room temperature.
Step 3:
Pour seven grams of dry fast-acting yeast and fifty grams of sugar into a bowl.
Step 4:
Put three tablespoons of premium wheat flour from the total mass into a bowl.
Step 5:
Mix all the ingredients in a bowl well together, then put the yeast activation bowl in a warm place for fifteen minutes.
Step 6:
Take a large bowl and break one chicken egg into it, then add one third of a teaspoon of salt, one teaspoon of vanilla sugar to the bowl and mix.
Step 7:
Put the activated yeast dough in a bowl with egg mass and mix all the ingredients well until smooth.
Step 8:
Take a fine sieve and sift four hundred and fifty grams of premium wheat flour into a common bowl, then add one teaspoon of baking powder to the bowl.
Step 9:
Put fifty grams of softened butter in a bowl and mix all the ingredients together, knead the dough.
Step 10:
Continue to knead the dough well in the bowl with your hands for five to seven minutes until the desired consistency. Please note that you may take more or less flour than I do. Focus on the consistency of the dough.
Step 11:
Spread the dough gathered into a ball in a bowl and lubricate it with one tablespoon of vegetable oil on top, then cover the bowl with a napkin and put it in a warm place for forty minutes.
Step 12:
To prepare the filling, pour seventy-five grams of food poppy into a saucepan, then pour two hundred milliliters of boiling water into a saucepan and mix, then cover the saucepan with a lid and set it aside for twenty minutes to swell the poppy.
Step 13:
Take a fine sieve and filter the swollen poppy, then put it back in the saucepan.
Step 14:
Pour thirty-five grams of sugar into a saucepan with poppy seeds and grind all the ingredients with a blender to a pasty state, then add one tablespoon of milk, twenty grams of butter to the saucepan and put it on the stove, which turn on low heat.
Step 15:
Break one chicken egg and separate the white from the yolk, then beat the protein well in a bowl.
Step 16:
Add the whipped protein to a saucepan with poppy seeds and cook stirring for five minutes, then remove the saucepan from the stove and cool the cooked filling.
Step 17:
After a while, sprinkle the table with a small amount of wheat flour and spread the dough, which then knead to a flatbread.
Step 18:
Roll the tortilla into a tight roll, which you then divide into four parts and form and mold a bun from each.
Step 19:
Knead and roll each bun to a tortilla three millimeters thick, which then in turn divide with a knife into four parts.
Step 20:
Spread the required amount of cooked poppy seed filling alternately on each part of the tortilla in a uniform layer.
Step 21:
Roll the tortillas with stuffing into tight rolls and form bagels, then spread them on a baking sheet covered with parchment and put them to stand for twenty-five minutes.
Step 22:
After a while, lubricate the separated bagels with egg yolk whipped with two tablespoons of milk.
Step 23:
Place the baking sheet in a preheated 175 degree oven and bake the bagels until fully cooked for about 15 minutes. Focus on your oven!
Step 24:
After a while, remove the baking sheet from the oven and put the cooked bagels on a plate.
Step 25:
Cooking together, cooking simply, cooking at home the most delicious dishes from available products according to our recipes! Bon appetit and a hearty tea party for everyone!
We bring to your attention a recipe for making delicate and fragrant bagels with poppy seeds from a rich yeast dough. Bagels can be made from yeast or shortbread dough, in our case we make them from rich yeast dough. Our bagels differ favorably from store analogues with unique taste properties. To taste with desire, bagels are filled not only with poppy seeds, but also with jam, cheese or other types of filling. Enjoy your appetite!
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Poppy (seed) - 556 kcal/100g
- Mac - 556 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
