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Swiss bagels

Toward the close of these hectic holiday weekends, Elena Ilyina suggests baking something simple and soulful.

Swiss bagels are the right theme.

Why these bagels are called Swiss, can not tell you.

Most likely, for beauty.

So it was written in the recipe I was given once, and under this name the bagels have since been living in my home cookbook.

What do you need:
For the test:

  • 330 g flour
  • 200 g butter (chilled)
  • 1 yolk
  • 140 g sour cream
  • ¼ tsp salt
  • 1 tsp vanilla sugar
  • 2 tbsp. l rum or brandy

For filling:

  • 6 tbsp. l Sahara
  • 1 tsp cinnamon
  • 1 protein
  • 50 g almond or hazelnut
  • 1 tsp vanilla sugar

For the glaze:

  • 3 tbsp. l powdered sugar
  • ½ lemon or orange juice

What to do:
Mix flour with salt and vanilla sugar, sift onto work surface.

Cut the butter into 4-5 pieces and lay out on top of the flour.

The blunt side of the knife chop the butter and flour to fine crumbs.

Beat yolk slightly with a fork.

In the resulting flour mixture, make a well, pour the yolk into it, add alcohol and quickly knead the dough.

The dough will stick slightly to the hands, but flour should not be added.

Carefully collect the dough into a ball, wrap in cling film and put in the fridge for 2-2.5 hours.

Before getting the dough out of the fridge, prepare the filling.

There will be two fillings.

The first filling: Mix 3 tablespoons of sugar with a teaspoon of cinnamon.

The second filling: chop the nuts in a blender, beat the protein with the remaining sugar, vanilla sugar and half a teaspoon of lemon juice to soft peaks.

Preheat oven to 200 degrees, cover baking paper with baking sheet.

Take the dough out of the fridge and place it on the working surface. Divide the dough into 4 equal parts. Roll each piece into a 3 mm thick circle.

The diameter of the circle will be about 20-25 cm.

Put sugar and cinnamon on the first two circles and spread evenly over the dough.

Put whipped protein on the remaining two circles, sprinkle ground nuts evenly over the squirrel.

Cut each circle into 8 identical triangular segments.

Each segment gently roll into a bagel, starting from the base of the triangle.

Lay out bagels on a baking sheet and bake in the upper part of the oven for 20-25 minutes.

While the bagels are being baked, prepare the icing. To do this, pour the icing sugar into the cup and, constantly stirring the powder with a teaspoon, start to add the juice of orange or lemon to it drop by drop.

Juice should be added so that the icing on the consistency was like condensed milk.

Remove the finished bagels from the oven and put them on a wire rack. Apply icing to slightly warm bagels.

After 15-20 minutes, the icing will harden, and the bagels will be served on the table.

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough.

Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds. When I did not cope with the next technical device, I take out the waffle iron — it always submits to me. When you need to calm down internally, bake cupcakes.

Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:

Curd buns

This is my favorite recipe for buns.

Its beauty is in the simplicity and availability of ingredients and always a joyful result, which is very important for me in such an uncomfortable.

See below.

Breton pie

This recipe was brought to me by a friend from a trip to the south of France.

She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from one chef.

See below.

Chocolate cake

Chocolate cake with a male character to the women’s holiday. Brutal-looking and very delicate in taste. Dear men, usually on Sundays we are here quietly.

See further …

Lemon Cakes

Every time I bake these cakes, I remember the heroes of the fairy tale of Gianni Rodari: Baron Orange, who was so fat that he could not wear his own belly.

See below.

Cottage Cheese Casserole with Banana

As an interest in the cottage cheese casserole lost by Elena Ilyina in childhood, she returned to her again at a conscious age — a recipe for happiness.

See below.

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