An old recipe for Moldovan, traditional bagels. Recipes for making bagels on beer Bagels with jam from beer dough
I propose to cook ruddy bagels on beer. Delicious pastries are perfect for a sweet table. It is very tasty to use bagels with a cup of hot tea, aromatic coffee or a mug of milk.
It is not difficult to prepare beer dough for bagels 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, chicken egg. Stir until smooth.
Sprinkle in the sifted wheat flour.
Knead a dough that does not 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.
Punch down the dough well, form a tourniquet and cut into small pieces.
Now work with each separately. Roll out a piece of dough into a thin layer. Dust the board with flour if needed. Lubricate the layer with melted butter. Sprinkle with sugar.
Roll out another layer according to the diameter of the first. Lay on top of the first sheet. Brush with melted butter and sprinkle with sugar.
Roll out the third piece. Put on the second. Oil lubrication is not required. Carefully walk the rolling pin.
Cut into triangular segments with a sharp knife. On the narrow side of the triangle, make a cut in the center to about half.
Roll up.
Cover the baking dish with parchment. Put in the rolls. Leave for 30 minutes. Brush with beaten egg yolk and sprinkle with poppy seeds. Bake at a temperature of 170-180 degrees until golden brown, do not overdry.
Beer bagels are ready.
Cool slightly and serve.
Happy tea!
OLD RECIPE
Puff pastry for bagels
I will tell_ as my grandmother taught me when I was a child. I made so many of these bagels with her during my childhood that it’s probably enough to feed a whole battalion.
The fact is that at every holiday - be it a wedding. christening (kumetriya), farewell to the army, funeral, village temple, Christmas, Easter, these bagels (in Moldavian - cornulete fragede) have always been present on the festive table, along with the traditional Moldavian rich, sweet twirl.
They always set the table first.
Why do you think they were so popular?
But because these products were available to the family of every peasant.
Those. in the old days, 2-3 piglets per year were fattened in each yard. Every housewife had pure fat in stock, because she knew in advance how to drown it, and for what purposes it should be used.
A cow was also in every yard, the breadwinner of the family was considered. Milk was milked, and various dairy products could be prepared from milk: cottage cheese, sour cream, kishlyag (sour, fermented milk), butter (in a smaller amount), as well as salted cheese, porridge.
Each peasant worked every year, every day in the field to grow wheat and the family had something to feed the whole year. Flour was ground from wheat. Bread was baked from flour every week, so that there was enough for the whole family for the whole week, as well as various pies and twirls. cookies and miscellaneous treats.
These are exactly the products that we need to make Moldovan traditional 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 replaced pork fat with margarine or butter, and this recipe (due to its ease of preparation) spread everywhere, from mouth to mouth.
The recipe is very easy to remember, for a lifetime. And I tried in addition to take photographs so that they are imprinted forever in your memory.
Here, remember what you need, - said the grandmother:
3 GLASSED GLASSES OF FLOUR(You need to shake them well so that the flour sits.
- 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 a glass to the top with a slide, then you will have exactly 200 grams of flour.
- if you fill it halfway 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 a glass, this piece on top complements those voids. The fat must be clean, clean, without any impurities.
Here you see cracklings, leftovers from 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 FOR THE SPOON TO STAND IN THE GLASS.
She advised to always dilute the salt in sour cream, because earlier the salt was larger. If it is very large, then pour a spoonful of salt with a large spoonful of boiling water and mix everything with quick movements until the salt has melted. And then mix with sour cream.
What is added additionally, alcohol, baking soda - it does not really matter - these ingredients add airiness to the dough. 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 cup sour cream
1 spoon 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.
We take a bowl and mix all cold foods with our hands, 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.
We knead the dough for another 3-4 minutes and notice how the dough gathers into a ball, unsticks from the hands and from the walls. The dough feels like plasticine to the touch. Then you'll know it's ready.
Important to remember:
- roll out the dough only when it is cold and on a well-floured board. And also hands, dough and rock are powdered with flour.
After that, we steal it in a linen towel and leave it in the cold so that it rests well, the flour swells and the dough becomes elastic.
And here in the photo, you can see the cut of the dough after a 2-hour rest in the refrigerator.
Moldovan traditional bagels
Melting bagels
Puff bagels
Bagels or shortcrust pastry cookies
The correct method for dusting bagels with powdered sugar
another method of forming bagels
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FILLING FOR MOLDOVAN TRADITIONAL CROLLS
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ANCIENT (PRE-WAR) FORM OF CROSS-SHELLS
the recipe is here;
For many, beer is associated with friendly gatherings in a bar or in the evenings watching TV. Only a few know that it can be used in cooking, including when creating sweet dishes. Anyone who tries pastries based on it is unlikely to remain indifferent. For example, soft beer bagels for morning coffee are a real masterpiece, which has already been appreciated by many housewives.
Classic dish recipe
To make tender rolls, 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;
- filling, for example, apple jam - 200 g.
Melt margarine over low heat and add beer to it, put salt and soda. Gradually add flour, 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 out 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 will contain a beaten egg, and the other will contain sugar. Dip each bagel alternately first into the egg mass, then into the sugar. Bake in the oven for 20 minutes.
Lean Recipe
To make lean beer bagels, take the following ingredients:
- Beer - 0.5 l.
- Sunflower oil - 0.5 l.
- Flour - 2 kg.
- Sugar, salt - to taste.
Combine the beer with the butter, then slowly stir in the flour, sugar and salt. Roll out the dough and put it in the refrigerator for a couple of hours.
Divide the resulting mass of the part, give them the shape of a circle. Divide each circle into eight sectors, put the filling and roll up the bagels. Bake for about half an hour at a temperature of 200 degrees.
If you do not want to scrub the table for a long time after preparing the dish, knead the dough on a linen towel. So the mass does not stick to the fabric, and the surface of the table is clean. All that remains for the hostess is just to shake the towel.
Choose the filling for bagels to your taste: it can be jam, marmalade, condensed milk or jam. To keep it from flowing out when you begin to shape the baked goods, add a little walnuts to it. They will give her a pleasant taste and viscosity.
Beer bagels are a real find for a woman who wants to treat herself and her household to something tasty. It takes only 20-30 minutes to create them, except for 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.
