Many associate beer with friendly gatherings in a bar or evenings watching TV. Few people know that it can be used in cooking, including in the creation of sweet dishes. Anyone who tries baked goods based on it is unlikely to remain indifferent. For example, soft beer bagels for morning coffee are a real masterpiece that has already been appreciated by many housewives.
Classic recipe
To make tender bagels, you will need:
- light beer - half a bottle;
- flour - 3.5 cups;
- margarine - 250 g;
- salt and soda - one pinch each;
- egg - 1 piece;
- sugar - 150 g;
- stuffing, for example apple jam- 200 g.
Melt margarine over low heat and add beer to it, add salt and soda. Add flour gradually, kneading the dough thoroughly. You should have a plastic and not too steep mass.
Put the dough in the refrigerator overnight, and in the morning take it out and let it brew for another hour at room temperature. Then roll it into a thin layer, shape it into a circle and divide it into eight segments.
Fill each of the resulting sectors and roll into a tube, starting from the wide end. Prepare two plates, one containing the beaten egg and the other containing sugar. Dip each bagel in turn, first in the egg mass, then in the sugar. Bake in the oven for 20 minutes.
Lenten recipe
To make Lean Beer Bagels, use the following ingredients:
- Beer - 0.5 l.
- Sunflower oil - 0.5 l.
- Flour - 2 kg.
- Sugar, salt to taste.
Combine beer with butter, then slowly add flour, add sugar and salt. Roll out the dough and refrigerate for a couple of hours.
Divide the resulting mass of the parts, give them the shape of a circle. Divide each circle into eight sections, add the filling and roll the bagels. Bake for about half an hour at 200 degrees.
If you don't feel like scrubbing the table for a long time after cooking, knead the dough on a linen towel. This way, the mass does not stick to the fabric, and the surface of the table remains clean. All that remains for the hostess is to simply shake the towel.
Choose the filling for bagels according to your taste: it can be jam, marmalade, condensed milk or jam. To prevent it from flowing out when you begin to shape the baked goods, add a little bit of walnuts to it. They will give her a pleasant taste and viscosity.
Beer bagels are a real find for a woman who wants to pamper herself and her household with something delicious. It takes only 20-30 minutes to create them, not counting the time until the dough "reaches" in the refrigerator, and every housewife can repeat a simple recipe. It turns out ruddy, crispy and sweet pastries, from which both children and adults are delighted.
Beer bagels © Shutterstock
Bagels with a pleasant fruit filling are a wonderful treat with a cup of tea or coffee in a circle of girlfriends. The recipe for bagels is incredibly simple, and the result is amazing - the ruddy delicacy simply disappears from the plate!
Today tochka.net brings to your attention interesting recipe bagels on beer - delicious crumbly dough and filling of your choice. Try!
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Beer bagels - ingredients:
- 250 ml of light beer,
- 250 g margarine,
- 1 egg,
- 450 g flour
- 100 g sugar
- 200 g fruit jam
- 0.5 tsp of soda,
- a pinch of salt.
Beer bagels - preparation:
- Combine melted margarine, beer, salt and stir. Add flour and baking soda in small portions, constantly kneading the dough. The bagel dough should be soft and pliable.
- Refrigerate the dough for 2-3 hours. After you take it out of the refrigerator, leave it at room temperature for 40-50 minutes.
- Roll out the dough into a flat circle. Cut it into 8 segments to make triangles.
- Put some jam on the wide part of each triangle, wrap the edges so that the filling does not come out, and roll it into a tube - you get a bagel. Brush each bagel on top with a beaten egg and then sprinkle with sugar.
- Place the bagels on a greased baking sheet and bake in an oven preheated to 180-200 ° C for 20-30 minutes until golden brown.
- The bagels are delicious both hot and cold.
Bon Appetit!
I suggest making ruddy beer bagels. Delicious baked goods goes well with a sweet table. It is very tasty to use bagels with a cup of hot tea, aromatic coffee or a mug of milk.
Making beer dough for bagels is not difficult if you carefully read our recipe, in which I will try to tell and show everything in detail.
Take the following ingredients.
Dissolve some sugar and yeast in warm beer. Leave for 10-15 minutes in a warm place. During this time, a foam cap should form.
Add the rest of the sugar, sunflower oil, egg... Stir until smooth.
Sprinkle the sifted wheat flour in portions.
Knead a dough that doesn't stick to your hands. Flour may take more or less than indicated in the recipe. Cover with a towel and leave in a warm place for 30-40 minutes.
Knead the dough well, form a rope and cut into small pieces.
Now work with each one separately. Roll the dough into a thin layer. Dust the board with flour if necessary. Lubricate the bed with melted butter. Sprinkle with sugar.
Roll another layer along the diameter of the first one. Lay on top of the first sheet. Brush with melted butter and sprinkle with sugar.
Roll out the third piece. Lay on the second. It is not necessary to lubricate with oil. Walk gently with a rolling pin.
Use a sharp knife to cut into triangular segments. On the narrow side of the triangle, cut about halfway down the center.
Wrap with a roll.
Line a baking dish with parchment. Lay the rolls. Leave it on for 30 minutes. Brush with whipped yolk and sprinkle with poppy seeds. Bake at 170-180 degrees until golden brown, do not overdry too much.
Beer bagels are ready.
Cool slightly and serve.
Enjoy your tea!
OLD RECIPE
Puff pastry for rolls
I will tell as I was taught by my grandmother when I was still a child. I have played so many of these bagels with her during my childhood that it will probably be enough to feed the whole battalion.
The fact is that at every holiday - be it a wedding. christening (kumatria), seeing off to the army, funeral, church of the village, Christmas, Easter, these bagels (in Moldavian - cornulete fragede) were always present on festive table, along with traditional Moldovan pastry, sweet twirl.
They were always the first to set the table.
Why do you think they were so popular?
And because these products were available to everyone of every peasant.
Those. In the old days, 2-3 pigs per year were fattened in each yard. Every housewife had pure fat in stock, because she knew in advance how to heat it, and for what purposes to use it.
There was also a cow in every yard; the family's breadwinner was considered. Milk was milked, and different dairy products could be prepared from milk: cottage cheese, sour cream, kishlyag (sour, fermented milk), butter(in a smaller amount), as well as salted feta cheese, porridge.
Each peasant worked annually, every day in the field to grow wheat and the family had something to feed the whole year. Flour was ground from wheat. Flour was used to bake bread every week, so that there would be enough for the whole family for the whole week, as well as various pies and vertutas. biscuits and various baked goods.
These are exactly the products that we need to make traditional Moldovan bagels.
Then, over time, butter and margarine appeared on sale, as well as sour cream, flour, and all these products could be bought in stores. Many housewives have replaced pork fat for margarine or butter and this recipe (because of its simplicity of preparation) spread everywhere, from mouth to mouth.
The recipe is remembered very easily, for life. And in addition, I tried to take photographs so that they will be imprinted forever in your memory.
Just remember what you need, - said the grandmother:
3 GRADE GLASSES OF FLOUR(You need to shake them well so that the flour shrinks.
- if you fill it so incompletely by one finger (as in the photo), then you will have exactly 150 grams of flour.
- if you fill the glass to the top with a slide, then you will have exactly 200 grams of flour.
- if you fill it halfway up to this line, but shake off the glass well, so that the flour settles, and a drop above this line, then there will be 100 grams of flour in this glass.
Remember this forever and it will always be easy for you to memorize recipes.
ONE GLASS PORK FAT- do not forget to add another piece on top so that you know for sure that you will have exactly 200 grams of fat. You see these voids in the glass, this piece from above complements those voids. Fat must be pure, clean, without any impurities.
Here you see the greaves, the remnants of the fat I cooked. ...
ONE GLASS OF SOUR CREAM,but remember, in order for your bagels to come out tender and melting in your mouth, it is not enough to use fat, sour cream must be sour and SO THE SPOON IS IN A GLASS.
She advised to always dilute the salt in sour cream, because salt used to be larger. If it is very large, then pour a spoonful of salt with a large spoonful of boiling water and stir everything with quick movements until the salt melts. And then mix with sour cream.
What is added additionally, alcohol, baking soda does not really matter - these ingredients give the dough airiness. And the addition of yolks binds more products from which the dough for bagels is prepared.
the basic recipe is:
3 cups flour
1 cup pork fat
1 glass of sour cream
1 spoonful of salt.
1 cup powdered sugar
You understand that before people were illiterate, they could not write, but such a recipe was remembered very easily and passed from mouth to mouth.
This method of kneading dough is the easiest and fastest.
Take a bowl and mix all the cold foods with your hand, with quick movements, gradually adding the sifted flour.
The state of the dough after kneading for 1-2 minutes should be the same as in the photo above.
Knead the dough for another 3-4 minutes and notice how the dough gathers into a ball, sticks off the hands and from the walls. The dough feels like plasticine to the touch. Then you will know that it is ready.
It is important to remember:
- roll out the dough only cold and on a well-dusted board with flour. We also powder the hands, dough and rock with flour.
After that, we decorate it in a linen towel and leave it in the cold so that it has a good rest, the flour swells and the dough becomes elastic.
And here in the photo, you can see a cut of the dough after 2 hours of rest in the refrigerator.
Moldovan traditional bagels
Melting bagels
Puff bagels
Air dough bagels or biscuits
The correct method for dusting bagels with powdered sugar
another method of forming bagels
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FILLING FOR MOLDOVAN TRADITIONAL ROLLERS
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ANTIQUE (PRE-WARRANTED) ROLLER SHAPE
the recipe is here;
