Bagels with nut filling in milk. Culinary recipes and photo recipes

Sweet bagels are prepared in different ways. The dough is made with yeast milk, sour cream or puff, shortbread, curd. Yes, the toppings are different too. Someone likes bagels stuffed with thick jam, and someone likes to crunch nuts, there are lovers of bagels with cottage cheese, boiled condensed milk, fresh fruit and berries. You can bake bagels without filling at all, because any homemade baking, even the simplest, but cooked with love and for loved ones, is always much tastier purchased buns and plush.
Of course, I didn’t try to bake all the options for bagels, but from what I cooked, I liked the recipe for bagels from sour cream dough with nut filling. The recipe is simple and practical. It happens that a started jar of sour cream “gets bored” in the refrigerator, and I define this sour cream in the dough. I add a little sugar, flour, soda - and you can knead the dough. Walnuts we always have, but, in principle, any nuts that are will fit for baking.
The dough for bagels cooks quickly, so in order for it not to stand still, you first need to peel and chop the walnuts. I tried to add sugar, rose petal jam and thick jam. But I stopped at the filling only from nuts, it seems to me that this is the same baking option, where the simpler the tastier.

To make Sweet Walnut Rolls, you will need:

Sour cream (any fat content) - 1 tbsp.
wheat flour - 2 tbsp.
fine sugar - 4 tbsp.
soda - 0.5 tsp
walnut kernels - 1 tbsp.
powdered sugar - 4-5 tbsp. (for sprinkling bagels)

How to make sweet bagels with nuts.

1. It is more convenient to knead the dough in containers with high sides. Combine sour cream with sugar. We stir these two ingredients until the sugar is completely dissolved (but do not beat, otherwise the sour cream may exfoliate into grains of butter and whey). To make the sugar dissolve faster, take the sour cream out of the refrigerator in advance, let it warm up to room temperature.

2. Add to a homogeneous thick mass baking soda. In the dough recipe I use, soda is not extinguished with vinegar, but if you think that the taste of soda in the dough will be felt, extinguish it with vinegar.

3. I sift the flour in advance. I do not add all the dough to the dough, but in parts. Immediately add 1.5 cups of flour, mix with a spoon.

4. Then I put the dough out of the bowl on the table, pour about a spoonful of flour and knead the dough with my hands. If it sticks, add the rest of the flour. If it comes out easily, then no more flour is needed. It usually takes 2 cups of flour (I have a faceted glass) or a little less. I cover the dough with a bowl, it needs to rest for 10-15 minutes.

5. I lightly dry the walnuts and brown them in a frying pan. You can also add raw - as you like. I pour the dried nuts from the pan, and as soon as they cool a little, I rub them with my palms so that the brown skin lags behind.

6. Peeled nuts are rolled with a rolling pin or in a mortar (not too finely).

7. In the meantime, the dough has rested, I begin to roll it out. More convenient to work with in small pieces dough, so I cut it into 3-4 parts. I take one for rolling, the rest will wait for their turn.

8. Sprinkle a table or cutting board with flour. Roll out the dough into a circle 2-3 mm thick.

9. With a knife I cut the circle into segments. To make the pieces the same, I outline the center of the circle and cut the dough through it to the edges.

10. On each piece of dough I make a shallow incision (2-3 cm). Now, when folding the bagels, the edges will turn out thin, and it will be easy for the bagels to give a curved shape.

11. Stepping back a little from the incision, I distribute the filling. One bagel takes about half a teaspoon of nut filling.

12. I fold the bagels from the wide edge to the narrow one. The dough is soft, obedient, and it is easy and pleasant to work with it. The rolls are smooth and hold their shape well.

13. I cover the baking sheet with baking paper. I spread the bagels, leaving space between them so that the dough has room to grow in the oven. I preheat the oven to 200 degrees.

14. The bagels will bake for 20-25 minutes until a pinkish tint appears. The first 15 minutes I bake on the middle rack of the oven, then raise the baking sheet to the top rack and bake the bagels for 5-10 minutes.

15. Powdered sugar sticks well to hot bagels, so I immediately sprinkle the pastries with a thick layer of powdered sugar. In this form, the bagels cool down.

From a minimum of products, a large bowl of bagels is obtained, but there are never many of them!

Try it, baking is very simple, but tasty and appetizing!

What to bake for the table to surprise and pamper your loved ones? We offer you recipes for cooking with nuts that everyone will like.

Bagels with nuts and honey

Ingredients:

• butter - 125 g;
• sour cream - 200 ml;
• salt - a pinch;
• powdered sugar - for decoration;
• flour - 400 g.

For filling:

• walnuts - 200 g;
• sugar - 160 g;
• ground cinnamon - 0.5 tsp;
• honey - 40 g;
• milk - 1 tbsp. spoon;
• egg yolk- 1 PC.

Cooking

We light the oven in advance and preheat to 180 degrees. Lightly fry the walnuts in a dry frying pan, grind in a blender to a state of large crumbs, add sugar to taste, ground cinnamon, put honey and mix everything well. Chilled butter rub on coarse grater, pour the sifted flour, put sour cream and salt. Knead homogeneous elastic dough and put it in the fridge for about an hour. Then we divide it into several pieces, roll each into a round layer and cut into triangles. Next, lay out a little nut filling and turn the dough into bagels. We cover the baking sheet with baking paper, grease with butter, lay out our buns and cover them with a mixture of yolk and milk. We bake bagels with walnuts for 30 minutes, and then sprinkle powdered sugar.

Bagels with nuts and raisins

Ingredients:

• flour - 700 g;
• margarine - 200 g;
• baking powder - 1 teaspoon;
• kefir - 250 ml;
• sugar - 1 tbsp. spoon;
• salt - a pinch.

For filling:

• walnuts - 250 g;
• raisins - 250 g;
• vanilla sugar - 1 sachet;
• granulated sugar - 2 tbsp. spoons.

Cooking

We sort the raisins, wash them, pour boiling water over them and leave them for a while. Sift the flour into a large bowl, add a pinch of salt, sugar, baking powder and mix everything thoroughly. Butter or margarine cool in advance, and then grate and grind with flour until crumbs are obtained.

Gradually add and mix soft dough. We leave it on the table and proceed to the preparation of the filling. We wash the raisins, carefully drain the water and mix with chopped walnuts. Add vanilla and simple sugar, mix. We divide the dough into 3 parts, alternately roll each into a circle, divide it into sectors, lay out the filling and roll up the bagels. Meanwhile, preheat the oven to 200 degrees. We cover the baking sheet with baking paper, lay the bagels, grease them with an egg beaten with milk and bake for 35 minutes.

Yeast bagels with nut filling - a delicacy loved by many. Delicate and fragrant, just melting in your mouth... What could be more wonderful with hot milk or tea? I will show you amazing yeast dough for bagels - easy to work with and inexpensive in terms of ingredients. After all, it does not require the addition of eggs or butter, but at the same time, the bagels taste wonderful!

To prepare yeast bagels with nut filling, you will need:

100 g flour;

20 ml of vegetable oil;

50 ml of milk;

1 incomplete tsp dry yeast;

1 tsp Sahara;

a pinch of salt;

50 g walnuts;

1 table. a spoonful of powdered sugar;

2 table. spoons of milk;

egg yolk for lubrication;

sugar for sprinkling.

Leave for 10 minutes. Sift flour with vanilla, add salt and sugar, mix.

Add risen yeast vegetable oil and knead the dough.

Let go for an hour.

Grind walnuts in a blender or coffee grinder grains in size should match granulated sugar), mix with powdered sugar, pour boiling milk and grind until a rather thick mass is obtained.

Put the bagels on a baking sheet covered with baking paper, grease them with yolk and sprinkle with sugar.

Let rise for 20 minutes. Then send our yeast bagels with nut filling to the oven to bake for 15-20 minutes at a temperature of 180 degrees. Gentle and delicious dessert ready for tea!

I wish you bon appetit!

Homemade delicious bagels With a nut filling, cooking is easy and simple. Your kids will be happy to help you in the process of making them.

Delicious and crispy bagels made of puff-like dough and stuffed with nuts - it's very tasty, believe me. And if you don’t take my word for it, I suggest you bake it yourself with simple recipe bagels with nuts. I hope that with the help of this recipe with a photo, you will get the same goodies as I did. Ready-made bagels can be sprinkled with powdered sugar, or you can melt the chocolate and decorate the bagels as in the photo. Have a nice tea party with homemade bagels with nuts!

Servings: 5-6

Easy nutty bagel recipe home cooking step by step with photo. Easy to cook at home in 1 hour. Contains only 96 kilocalories.

• Preparation time: 15 minutes
• Cooking time: 1 hour
• Amount of calories: 96 kilocalories
• Servings: 6 servings

• Complexity: simple recipe
• National cuisine: home kitchen
• Dish type: Baking, Bagels

Ingredients for nine servings

• Flour - 500 Grams
• Sugar - 3/3, Glass (half a glass - in the dough, the rest - in the filling)
• Butter or margarine - 125 grams
• Eggs - 1-2 Pieces
• Sour cream - 75 grams
• Soda - 1/1, Teaspoons
• Vinegar or lemon juice - 1/1, Teaspoons
• Chocolate - 100 Grams

Step by step cooking

1. Mix soft butter, sugar, eggs and sour cream in a bowl. Add half of the flour and mix. Then add soda slaked with vinegar or lemon juice and mix.
2. Add the remaining flour and knead the dough. We divide the dough into 3-4 parts.
3. Using a blender or meat grinder, chop the nuts and mix them with sugar.
4. We roll each part of the dough into a circle, 0.3-05 cm thick. Cut the circle into such parts.
5. On the wide edge of each part, lay out the nut filling.
6. And, starting from the wide edge, we wrap the bagels. We spread the bagels on a baking sheet covered with paper or lightly oiled. Bake in an oven preheated to 200 degrees for 20 minutes.

Step by step cooking bagels stuffed with nuts - a recipe with a photo from the magazine website

Delicate and crispy bagels with nut filling will easily decorate any tea party, and the aroma coming from the oven during their preparation will fill your home with harmony and peace. Cooking this original baking it's like a game in which you have to create miniature compositions from pieces of dough, so the process of cooking is very exciting. Let's cook these walnut crescents together.

Ingredients:

• flour - 2 cups;
• sour cream of any fat content - an incomplete glass;
• soda - 1/2 teaspoon;
• sugar - 3 tablespoons;
• walnuts - 1 cup;
• powdered sugar - 2 tablespoons without a slide.

Step by step cooking

1. The dough for these bagels is very easy to prepare and only four ingredients are needed to make it. Prepare a clean and dry container for kneading the dough. We send sour cream and sugar to the container. We should stir these two ingredients until the sugar crystals are completely dissolved in sour cream.

2. Then add soda to sour cream. In this case, there is no need to extinguish soda, since sour cream is fermented milk product, that is, it contains an acid that will extinguish the soda.

3. Following the soda, we introduce flour into the mixture. We knead the dough with our hands. At first, the dough will be loose and slightly tight, but after a few minutes of kneading, it will become smooth and elastic.

4. Ready dough we divide into two identical parts, we will work with them in turn.

5. Cover the working surface with a thin layer of flour and roll out a thin circle from one part of the dough. We should divide this circle into equal segments. This is easy to do by defining the center of the circle. Divide the circle into eight triangles.

6. If necessary, walnuts can be lightly crushed with a mortar and pestle.

7. In the center of each triangle we lay out a small amount of nut filling, and then close the bagels from the wide edge to the narrow one. We slightly bend the ends of the bagels and transfer them to a baking sheet covered with parchment. Similarly, we make bagels from the second part of the test.