Tubes of yeast dough with jam. Bagels with jam - the best recipes with photos. "Caramel" in a spoon

Tubes with jam

Lenten cookies

The universal lean dough according to our recipe is called “Swiss”. It goes well with both sweet filling and mushrooms, cereals, stewed and baked vegetables. Today we indulge those with a sweet tooth with tubes of jam. These filled cookies hold their shape well, having a thin, fragile shell.

Ingredients:

• flour - 250-300 g;
• vegetable oil (refined) - 50 ml;
• water - 50 ml;
• poppy seed - 1 tbsp. l;
• jam (apple or other) - 70-100 g;
• salt - 1/5 tsp.

Preparation:

Be sure to sift the highest grade wheat flour - pour it directly onto the countertop or into a deep bowl. Throw in a pinch of salt and mix the dry ingredients.

In a separate container, combine refined oil of any type and very cold, almost ice-cold water. It is easy to remember that water and oil for this type of Lenten dough (also known as “Swiss”) are taken in equal doses.

Beat the cooled liquid for a couple of minutes until it becomes cloudy and whitish.

Pour the water-oil solution into the sifted flour and begin kneading by hand. The longer we knead the mass, the more layered the products (flour shell) end up being.

Bring the dough to a soft, plastic and delicate consistency.

Immediately, without taking a break for proofing/resting, roll out the unleavened dough on a surface “powdered” with flour - it is enough to stretch the layer to a thickness of 2-3 mm. We cut out approximately identical rectangles (size 10 by 8 cm). In the center of each piece we place a heaping tablespoon of thick filling, in our example it is apple jam.

We roll up the tubes, completely hiding the filling.

We transfer the tubes with jam onto oiled parchment - sprinkle with water and sprinkle with poppy seeds for some decorative effect. Bake the “bundles” at 190 degrees until dry and slightly golden brown, about 25 minutes. We serve lean tubes with jam for tea, with fruit drinks or compotes.

Cooked by Anna, especially for Lady-Chef.Ru

It’s simply impossible not to love these charming tubes of jam. After all, the beauty of them is that they are very simple and unpretentious to prepare. And how delicious they turn out, even tastier than bagels. Be sure to try it and get fabulous pleasure from the melting miracle.

Ingredients:

• 0.5 kg. flour;
• butter - 250 grams;
• sour cream - 150 grams;
• powdered sugar for sprinkling.

Tubes with jam. Step by step recipe

1. We recommend freezing the butter slightly, do not allow it to melt.
2. Sift the flour twice, add butter cut into pieces or grated. Grind thoroughly into crumbs.
3. Then add sour cream. And knead a soft dough. If the dough suddenly turns out thick, add a little sour cream and knead the dough until it becomes elastic.
4. Wrap the dough in cling film and refrigerate for one hour. Or you can leave this dough in the refrigerator overnight, then the products will turn out even tastier. Here, see how you are doing over time.
5. Divide the dough into 3-4 pieces. Roll out each piece into a thin layer, about 3 mm thick.
6. Cut the layer into 7*7 cm squares.

Place any jam or marmalade in the middle of each square.

Wrap the dough into a cone. Pinch the edges and along the seam.

Cover a baking sheet with parchment paper and lay out the tubes with jam.

Bake at 200°C for 15-20 minutes.

Dip the still hot tubes into powdered sugar.

Bagels with jam– aromatic homemade baked goods with a bright taste. Everyone tried this delicacy as a child. Golden brown crust, slightly crispy dough and sweet jam - all this is combined in a homemade bagel. Prepare these bagels with jam; the recipe with photos will help you create the perfect pastry that not only you, but also your family will like.

The basis for making bagels is dough. For such products, yeast puff pastry, shortbread, and curd dough can be used. Each version of such baking has a special taste. Yeast dough produces airy bagels that melt in your mouth, puff pastry makes them crispy, shortbread and curd dough makes them tender and full of flavor. Prepare a variety of bagels with jam for your family; photos of each such product are presented in our recipes.

In this recipe you will learn how to quickly prepare bagels with jam on margarine. These baked goods are perfect for a children's party.

Ingredients:

• 200-220 gr. flour;
• 100-110 gr. butter margarine;
• 100-120 gr. fat sour cream;
• 150-160 gr. any thick jam;
• 3-4 gr. drinking soda;
• 50-60 gr. powdered sugar.

Preparation of shortbread bagels with jam:

1. Melt the margarine until liquid and let cool slightly. Mix melted margarine with the required amount of sour cream and baking soda. Pour sifted flour into the resulting sour cream mixture and knead into a loose shortbread dough. Flour must be added to the mixture in parts so that it becomes soft and homogeneous.
2. Form the kneaded dough into a ball and wrap it in film. Place the shortbread dough in the refrigerator for 30-35 minutes. After this, divide the chilled dough into several identical pieces. From each such piece we form a small ball. Next, roll out the ball on the board, the thickness of the layer should be approximately 3 mm. We cut each rolled out layer of dough into 8-9 segments of the same size.
3. Place a teaspoon of jam on the wide part of the oblong triangles and level it over the surface of the dough. Instead of jam, thick raspberry and currant jam or chocolate pieces are also suitable as a filling. We wrap the dough with jam in the form of a bagel, pinch its ends, it is thanks to this that the filling will not leak out during the baking process.
4. In order for the dough to hold together well on the sides, it can be greased with egg white. We wrap the formed bagels so that they resemble a crescent moon in appearance. Line a baking sheet with parchment and grease with sunflower oil. After this, carefully place the bagels on a baking sheet. Leave a distance of 2-2.5 cm between each bagel. This is necessary so that they do not stick together during baking, as the bagels will increase in size.
5. Heat the oven to 180 C and place the bagels there. Bake them for 25 minutes. We take the baked goods out of the oven, let it cool and sprinkle the bagels with powdered sugar or pour melted dark chocolate over each product. This recipe for bagels with jam is very simple, use it if you want to quickly prepare something delicious for your family.

Do you want to treat yourself to yeast baked goods? Then you should prepare bagels with jam made with yeast; you will get wonderful golden-brown and fluffy pastries that will delight you with their amazing taste.

Ingredients:

• 200-220 ml milk;
• 40-45 gr. butter;
• 40 gr. fresh yeast;
• 325-350 gr. wheat flour;
• a pair of chicken eggs;
• apple jam.

How to cook yeast bagels with jam:

1. First, heat the milk until warm and dissolve the yeast in it. Lightly beat the eggs with a whisk and add to the milk with yeast. Next, add soft butter to this mixture. Mix all these ingredients thoroughly and begin to add the sifted flour in parts. After adding each portion of flour, mix the dough intensively.
2. Knead the dough, which is soft in structure; it should not stick to your hands. Roll it into a ball and place it in a warm place to rise for 40-45 minutes. Cover the yeast dough with a slightly damp cloth or towel. When the dough has approximately doubled in volume, we begin to work with it further. Divide the dough into 4 equal-sized parts. Take 1 piece of dough and roll it into a thin round layer, its thickness should be 0.5-0.7 cm. Now cut the layer into segments (it will be 7-8).
3. Now put apple jam on each of these segments and level it with a teaspoon. Then we roll the dough with jam from the wide side to the corner. Lightly wrap the ends of the formed bagel. We do this entire procedure with the remaining parts of the dough. Place the bagels on a baking sheet that has been greased with vegetable oil. Keep a distance of 2 cm between them so that they do not stick together when baking in the oven.
4. Place the baking sheet with the bagels in the oven, which we preheated to 200 C. Bake them until browned. We take the finished bagels out of the oven, let them cool a little on the baking sheet and transfer them to a dish, and then serve. Now you can treat your family to homemade baked goods. Bon appetit!

Bagels made with milk and margarine turn out fluffy and very tasty. This recipe uses dry yeast, but you can also replace it with fresh yeast, either way you will get an excellent result.

Ingredients:

• 180 gr. cold table margarine;
• 2 eggs;
• 200-220 ml milk;
• 120-130 gr. Sahara;
• 10-12 gr. dry yeast;
• 1 p. vanilla sugar;
• 390-400 gr. flour;
• 1 yolk;
• salt;
• jam.

Preparing bagels with jam in milk:

1. Sift the flour, add dry yeast, add a pinch of salt. Mix everything with a spoon. Rub table margarine into flour. Using your hands, grind the flour and margarine shavings into fine crumbs. Add the required amount of sugar and a little salt to the chicken eggs. Beat the egg mixture with a mixer until a whitish fluffy mass forms. After this, pour in milk heated to room temperature and stir.
2. Pour the resulting mixture into the margarine and flour crumbs and begin to knead the dough. The dough will be soft and will stick a little to your hands. Next, wrap the finished dough in film and send it to cool in the freezer for about 35-40 minutes. Then knead the dough again and divide it into 4 equal pieces. Roll each piece into a ball. We leave 1 of the balls for work, and put the rest back in the freezer.
3. Roll out the ball into a flat cake with a thickness of 5 mm. Be sure to flour the surface before rolling out to prevent the dough from sticking. Cut the flatbread diagonally into 8 equal pieces. Place a teaspoon of thick jam on each triangle. The jam can be absolutely anything. These bagels with plum or apple jam turn out delicious.
4. If your jam is not too thick, you can easily thicken it. For this you will need walnuts or any other nuts. Grind them in a mortar or blender, and then mix with jam. This filling will have an excellent taste, moreover, it will be quite thick and will not leak out of the bagels during baking. Roll the bagels and place them on a parchment lined baking sheet. Maintain a distance of 2-3 cm between each bagel.
5. Using the same method, we make bagels from the dough that is left in the freezer. Using a silicone brush, grease the bagels with yolk. Preheat the oven to 180-190 C. Place a baking sheet with bagels in it and bake them for 35 minutes until browned. Cool freshly baked bagels and serve, after sprinkling them with powdered sugar.

The easiest way to prepare bagels is with sour cream or kefir, as well as bagels made with curd dough. The baked goods are soft, fit well, and have a low cost.

Recipe ingredients:

• flour 1.5 cups
• sour cream 1 cup
• sugar 1/2 cup
• eggs 1 pc.
• honey 1 tbsp. spoon
• baking powder 2 teaspoons
• thick jam 200 g.
• starch 1 teaspoon
• salt a pinch

Cooking method:

1. Beat the egg with sugar, add sour cream, honey and a pinch of salt. Stir. Sift the flour, mix with baking powder. Gradually add flour to liquid mixture. Knead a soft dough that does not stick to your hands or rolling pin. Let the dough rest for 15 minutes.
2. Mix jam with a teaspoon of starch. When baking, it will not leak out of the bagels and will not burn.
3. Divide the dough into 4 parts. Roll each part into a circle. Cut into segments. Place a teaspoon of filling on the edge of each segment. Roll the bagel towards the center. Dip the finished product in sugar. Bake until golden brown in an oven preheated to 180°C.
4. Advice: Delicious shortbread bagels filled with dried fruits and nuts. To prepare the filling, pour dried apricots and raisins with hot water for 10-15 minutes. Drain the water, dry the dried fruits, cut into small cubes. Chop the nuts. Mix raisins with dried apricots, nuts and granulated sugar in a ratio of 2:2:1. You don't have to add sugar at all. The filling turns out sweet anyway.

Do you like crispy, crumbly baked goods? Prepare shortcrust pastry bagels. The baked goods are high in calories because they contain butter, sour cream, a lot of sugar, and sweet filling. A hearty option for morning coffee.

Recipe ingredients:

• margarine 200 g.
• sour cream 200 g.
• flour 2 cups
• eggs 2 pcs.
• sugar 1 cup
• salt 1/3 teaspoon
• cherry jam 1 cup

Cooking method:

1. Margarine should be frozen, only from the freezer. Grate the margarine or chop in a food processor. Change the blade to a dough hook. Add cold sour cream and a pinch of salt to the margarine. Almost immediately add the yolks of 2 eggs. Stir.
2. Gradually add flour. The dough should form a smooth ball and not stick to the walls or hands. Place the finished dough in the refrigerator for 25 minutes.
3. On a floured surface, roll out some of the dough into a circle. Cut into sectors. Wrap a teaspoon of jam cherries in a bagel, after straining the syrup. Dip each bagel in egg white and then sugar. Place on a baking sheet lined with baking paper.
4. Bake for 20 minutes in an oven preheated to 180°C.

Bagels made from puff pastry are considered one of the most delicious. However, puff pastry is painstakingly and takes a long time to prepare, it is not always successful, and it is very high in calories. Experienced housewives successfully prepare false puff pastry from cottage cheese. The bagels turn out fluffy, flaky, very soft and healthy, since the cottage cheese in baking retains all its beneficial properties.

Recipe ingredients:

• flour 300 g.
• cottage cheese 300 g.
• butter 250 g.
• egg 1 pc.
• soda 1/2 teaspoon
• salt a pinch
• sugar 1/2 cup
• apples 3-4 pcs.
• lemon 1/2 pcs.

Cooking method:

1. Chop the cooled butter into crumbs with flour. You can rub the butter into flour on a coarse grater and rub it in with your hands. Whisk the egg with a pinch of salt. Mix cottage cheese with soda. You can extinguish soda with lemon juice.
2. Knead soft dough from butter-flour crumbs, cottage cheese and eggs. The amount of flour will be different each time due to the different moisture content of the cottage cheese. Place the dough in the refrigerator for 1 hour.
3. Peel the apples, cut into strips, sprinkle with lemon juice.
4. Next, divide the dough into 2 parts. Roll each into a circle no more than 3 millimeters thick. Divide the circle into 8-10 sectors. Place a teaspoon of apples and 1/2 teaspoon of sugar on the edge of each sector. Roll the roll towards the center. Dip in sugar. Bake in the oven at 200°C for about 25 minutes.

The simplest and most uncomplicated. If you decide to please your loved ones with homemade delicacies, just go to the store on the way home for a pack of yeast puff pastry, and now we’ll tell you how to make bagels with jam from it.

Ingredients:

• Yeast puff pastry – 1 package;
• Yolk – 1 piece;
• Jam - for filling.

The cooking algorithm here couldn’t be simpler:

1. Defrost the dough and roll it into a thin layer;
2. Cut into triangles;
3. Spread the filling and roll the bagels;
4. Grease with yolk and bake at 180 degrees.
5. Take it out, let it cool and listen to compliments from loved ones.

Ingredients for the dough:

• sour cream – 200 grams;
• chicken egg - one;
• margarine (can be replaced with butter) – 200 grams;
• flour – 0.5 kg;
• powdered sugar - four tablespoons;
• a pinch of salt;
• vanilla sugar - one sachet;
• finely grated zest of one lemon.
• For the filling: jam.

Preparation:

1. Beat an egg into softened butter or margarine or a mixture thereof, add sour cream, lemon zest, salt, mix well. It is advisable to add flour in small portions and mix very thoroughly each time. There is no sugar or soda in the recipe for sour cream bagels. The dough turns out to be very soft and very flexible, and the finished bagels are fluffy and rich.
2. From the resulting dough you need to roll the sausage and cut it into pieces, it is advisable to try to make them the same size. Roll each piece into a ball, and roll out the ball into a pancake with a rolling pin. To prevent the dough from sticking to the surface, it is better to roll it out on a well-floured board; your hands and rolling pin should also be dusted with flour.
3. The diameter of the pancake depends only on your desire regarding the size of the bagels - large or small. Bagels turn out tastier if the thickness of the rolled pancake does not exceed one centimeter. Cut each rolled out circle radially with a special dough knife or into triangles.
4. Place the jam at the base of the triangle (on the wide part) and roll it into a bagel. The jam should be thick and sweet - pear, apple, and plum are perfect. If your jam is quite liquid, add a little potato starch to it.
5. Grease a baking sheet with margarine, place the filled bagels at a distance of about 2 - 3 cm, because during the baking process they fit a little and increase in size. You can not grease the baking sheet, but cover it with parchment paper (then it will take less time to wash the jam from the baking sheet). Bake in an oven preheated to 150 degrees for no more than half an hour.
6. Be careful not to overbake the dough in the oven - baking too long will result in very dry bagels. After baking, they are not golden, but white - almost like raw dough. Therefore, it is better to check readiness with a wooden stick.
7. Immediately after removing from the oven, roll the bagels in powdered sugar; you can mix it with vanilla sugar to make the aroma more pronounced. Another way to decorate bagels is to sprinkle them with sugar before baking: dip the top side in an egg beaten in a bowl, and then generously in sugar on a plate.

It’s simply impossible not to love these charming tubes of jam. After all, the beauty of them is that they are very simple and unpretentious to prepare. And how delicious they turn out, even tastier than bagels. Be sure to try it and get fabulous pleasure from the melting miracle.

Ingredients:

• 0.5 kg. flour;
• butter - 250 grams;
• sour cream - 150 grams;
• powdered sugar for sprinkling.

Tubes with jam. Step by step recipe

1. We recommend freezing the butter slightly, do not allow it to melt.
2. Sift the flour twice, add butter cut into pieces or grated. Grind thoroughly into crumbs.
3. Then add sour cream. And knead a soft dough. If the dough suddenly turns out thick, add a little sour cream and knead the dough until it becomes elastic.
4. Wrap the dough in cling film and refrigerate for one hour. Or you can leave this dough in the refrigerator overnight, then the products will turn out even tastier. Here, see how you are doing over time.
5. Divide the dough into 3-4 pieces. Roll out each piece into a thin layer, about 3 mm thick.
6. Cut the layer into 7*7 cm squares.

Place any jam or marmalade in the middle of each square.

Wrap the dough into a cone. Pinch the edges and along the seam.

Cover a baking sheet with parchment paper and lay out the tubes with jam.

Bake at 200°C for 15-20 minutes.

Dip the still hot tubes into powdered sugar.

In the modern culinary “world” there are many different types of dough. But we would all like to find a universal one, so to speak, for all occasions, which could later be used for preparing both dishes with savory filling. Fortunately, there is no need to reinvent the wheel - such a recipe already exists and the number of cooks who appreciate it is growing every day. This is about "Swiss" test. It goes perfectly with jam and fruit, as well as with meat, mushrooms or vegetables. To see this from your own experience, I suggest you prepare tubes with apple jam using this universal type of test. The tubes will turn out crispy thanks to the thin, fragile crust, but at the same time they will hold their given shape well. If you have some dough left over, try using it as a base for a Lenten cabbage pie. Dear sweet tooth, don't pass by this wonderful simple homemade recipe with photo of apple jam tubes!

Ingredients for straws with apple jam

Step-by-step preparation of straws with apple jam

When the tubes with jam have cooled, you can serve them with tea or compote. Bon appetit!

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Today, the shelves of even the most ordinary stores are replete with sweets: the number of different sweets, cakes, pastries and other confectionery products is incalculable. It’s difficult to surprise modern children with some kind of dessert, but just a few decades ago it was a real happiness to buy the treasured “potatoes” or a basket of sweet mushrooms in a pastry shop and wash it down with that same soda from the machine - regular for one kopeck or with syrup for three.

We are in website decided to indulge in nostalgia, remembering the various goodies that our mothers and grandmothers bought in bakeries or prepared themselves.

Potato cake

“Potato” is perhaps one of the most popular and beloved delicacies of the Soviet era, which, if desired, could be made even from ordinary crumbs of white bread. However, real “potatoes” were made from biscuit crumbs mixed with cream, and the inside (which, by the way, few people remember) was white, and only the outside was sprinkled with cocoa or covered with chocolate glaze.

The cake got its name for its resemblance to a potato tuber, because the “potatoes” were decorated with small peaks of cream, reminiscent of sprouted eyes. By the way, this cake was also made in other forms - in the form of cones, balls and even animal figures.

Nuts with condensed milk

Nuts with condensed milk are a rather homemade delicacy. To prepare it, housewives bought special nut pans - detachable molds that looked like two frying pans welded together. We were roasting nuts on the stove very quickly, which cannot be said about the “cream” that was used to fill the halves - boiled condensed milk. To prepare it, you needed not only time, but also courage - cans of condensed milk used to explode during cooking. However, courage was always rewarded: if the contents of the famous blue and white jar were not distributed throughout the kitchen, the nuts were eaten instantly.

"Peaches"

If finding real peaches on the shelves of Soviet stores was not an easy task, then cakes with the same name were sold in many bakeries and confectioneries. And at home, “peaches” were often baked both on weekdays and on holidays - the cakes looked beautiful on the table, and both children and adults liked their taste.

And no artificial colors - carrot and beet juice gave them a resemblance to fruit. Well, the best filling, of course, is apricot or, if you’re lucky, peach jam, mixed with the same boiled condensed milk.

The real Napoleon

If any dessert can be called the true king of the Soviet dessert menu, it is definitely Napoleon. Lovers of this cake are divided into two irreconcilable camps: some prefer crispy puff pastries coated with butter cream, others prefer thin ones, similar to dense pancakes, connected with custard cream. But the classic “Napoleon” - the one for which Soviet confectionery shops were famous - was made of thin but flaky cakes with a layer of custard.

Chocolate "sausage"

Unlike real raw smoked sausage, which, frankly speaking, could not be found in stores very often, chocolate “sausages” were a frequent guest on the tables of Soviet people. And they were also sold in cafes - despite its simplicity, this dessert was not inferior in taste even to cakes.

Two airy meringues connected by a layer of cream are perhaps one of the easiest to prepare and at the same time exquisite Soviet desserts. To make protein dough (which, by the way, is also suitable for another classic Soviet delicacy - “Kiev” cake) for crispy and melt-in-your-mouth cakes, you only need egg whites and a little sugar, and the cream can be replaced with ordinary jam. But the real, “nostalgic” cake was made with cream under the exquisite name "Charlotte" consisting of butter, eggs and milk.

"Caramel" in a spoon

The simplest recipe in the world made it possible to make real caramel, similar to the well-known cockerel on a stick. Pour a little sugar into a tablespoon (preferably not an aluminum one), turn on the burner and heat the spoon and its contents until the sugar dissolves. The main thing is to remove it from the heat in time, otherwise the sugar will burn and become bitter. Cool and enjoy licking.