In a way, bagels can be considered the ancestors of croissants, which are known to many foreigners. This pastry is also considered a dessert pastry, made with sweet fillings inside. But, there are also bagels without filling. They can be made both sweet and more unleavened.
There is a myth that bagels were invented in the USSR. This is a kind of French answer to croissants, or rather an analog of the dish.
Of course, it was impossible to repeat exactly the recipe. Each French baker prepared croissants differently, using his own tricks. Rogalikes are basically prepared in the same way, only the fillings change.
Let’s show you how easy it is to make bagels with boiled condensed milk.
Ingredients of dough for bagels:
- flour – 350 g;
- kefir – 150 g;
- vegetable oil – 100 g;
- eggs – 1 pc;
- leavening agent – 10 g;
- vanilla sugar – 10 g;
- salt – 1/3 tsp;
- sugar – 2 tbsp.
Ingredients for the filling:
- boiled condensed milk – 90 g;
- sugar – 2 tbsp.
Preparation of bagels:
Break an egg in a bowl with vegetable oil. Pour granulated sugar, vanilla sugar and salt into a bowl with flour. Pour the vegetable oil and egg into the flour, mix the components slightly.
Pour the leavening agent into the bowl with kefir, wait for the reaction of the components. Pour the kefir into the egg and vegetable oil mixture, knead the sticky dough with a spoon
. Next, place the dough on the table, knead it lightly with your hands and roll it out with a rolling pin into a 3 mm thick cake. The flatbread should be about 40 cm in diameter.
We divide the flatbread into thin elongated triangles. Spread the thicker edges of the triangles with boiled condensed milk and wrap into a roll – a bagel.
Dip each bagel in sugar and place on a baking tray lined with parchment. Bake the bagels at 180 degrees for no more than 25 minutes.
You get puffy sugar bagels with condensed milk.
This is a great dessert for tea for the whole family.
