Buns-bagels made of yeast dough with apples

Incredibly tender, fragrant bagels with fruit filling. This pastry is made from yeast dough. Unlike the usual pie dough, this dough contains more muffins, so the bagels are very tender and delicious. Any fruit filling, as well as cottage cheese, is suitable for them. Lovers of rich pastries will definitely appreciate it! Serve bagels with tea, coffee, milk.

Julia

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Chicken eggs

Sugar

Salt

0.5

Dry yeast

Milk

200

Butter

Vanillin

0.25

Wheat flour (approximately)

475

For filling:

Sugar

Apples (average)

Raisins

Ground cinnamon

0.5

For the top:

Egg yolks

Sour cream (or milk)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 13 % 6 g

Carbohydrates 74 % 35 g

216 kcal

GI: 11 / 9 / 80

Step-by-step cooking

Cooking time: 3 h 40 min

Step 1:
Ingredients for the dough.
Step 2:
Pour the yeast with warm milk, add 1 tsp sugar, mix.
Step 3:
Leave in a warm place for 20 minutes until the appearance of the "cap".
Step 4:
Beat the eggs with salt and the rest of the sugar until smooth.
Step 5:
Add the yeast that has come up, mix.
Step 6:
Melt the butter in advance, let it cool to room temperature. Pour into the resulting mass, mix.
Step 7:
Sift most of the flour with vanilla, pour it into the dough, mix. The rest of the flour is sifted gradually, knead the dough with your hands. If necessary, add flour.
Step 8:
You should get a soft, pliable dough. Cover it with a towel and leave it in a warm place to rise for 2-2.5 hours. The rise time depends on the temperature, the warmer it is, the faster the dough will fit.
Step 9:
Meanwhile, let's do the stuffing.
Step 10:
Peel and core the apples, cut into small cubes.
Step 11:
Combine apples with washed and steamed raisins, cinnamon and sugar. Mix it up.
Step 12:
The dough came up well, increased in volume by 2-2.5 times.
Step 13:
Knead the dough, spread it on the table, sprinkled with flour. We divide it into 3 parts. We roll out each part into a circle, cut the circle into 6 segments.
Step 14:
We put the filling on the wide edge of the segment.
Step 15:
We turn from a wide edge to a narrow one. We form a bagel in the shape of a crescent. The corners are well pinched.
Step 16:
We also form bagels from the rest of the dough, lay them out on a greased baking sheet. Cover with a towel, let it stand for 15 minutes.
Step 17:
Lubricate the bagels with egg yolk whipped with sour cream.
Step 18:
Bake at 180 degrees. until ruddy about 25 minutes.
Step 19:
Ready-made bagels are cooled and served. Bon appetit!