Fragrant bagels made from curd dough stuffed with apples

• written by: AlekseyOlkin
• 4 May 2020, 15:08
• 2794

• Recipe author: AlekseyOlkin
• After cooking you will receive: 8 servings
• Cooking time: 2 hours 00 minutes

Curd mini bagels. Tender, tasty and small, as they say for one tooth.

How to make crumbly curd bagels:

Melt the butter, add cottage cheese, flour and mix everything well, knead the dough.

Divide the prepared dough into several parts. Roll out each part into a circle, cut the circle of dough into triangles (i.e. cut along the diameter through the center).

Place the filling at the base of each triangle, roll the bagels, and dip each bagel in sugar.

Next, place the bagels on a baking sheet lined with parchment and bake for about 20 minutes at 200 degrees.

The bagels turned out crumbly, tender, and moderately sweet! The most interesting thing is that you can come up with something new every time with the filling.

Bagels made from curd dough with jam

The only thing tastier than cottage cheese bagels are cottage cheese bagels made from curd dough with jam. By the way, the jam can be replaced with strips of marmalade, which will make the dessert even tastier.

Required ingredients:

• 400 grams of cottage cheese of any fat content
• 2.5 cups flour
• 1 cup of sugar
• 200 grams butter
• 1 egg yolk
• Baking powder 1 sachet (100 grams)
• Thick jam
• Vegetable oil
• A pinch of salt
• vanilla

Cooking method:

1. Mix cottage cheese and butter.
2. Combine sifted flour, salt, sugar, vanilla and baking powder.
3. Mix the cottage cheese with the flour mixture, turning the mixture into dough. Place it in the refrigerator for at least half an hour.
4. Roll out the dough into a thin layer, cut into triangles. Place jam in the middle of each triangle, and then roll it into bagels.
5. Place the curd dough bagels on a buttered deck, then brush each bagel with egg yolk. Bake for about twenty minutes at 180-190 degrees.

Recipe No. 2 Curd bagels with various fillings

Products: Dough:

1. Cottage cheese - 300 g 2. Premium flour - 3.5 tbsp 3. Butter - 100 g 4. Chicken eggs - 3 pcs 5. Sugar - 0.75 cups 4. Soda - 1 teaspoon quenched with vinegar 5. Vanilla sugar - sachet

For the filling, you can take any jam, to which we add chopped nuts, or poppy seeds with raisins, or cinnamon and sugar, boiled condensed milk, etc.

Classic cottage cheese bagels

The basis of the classic recipe is curd dough for bagels, thanks to which the dessert turns out very tasty and tender even without filling.

For preparation you will need:

• 350 g cottage cheese;
• egg;
• 100 g butter;
• 600 g flour;
• a packet of baking powder;
• 240 g sugar;
• a little vanillin, salt and sunflower oil.

Cooking method:

1. Using a mixer, the cottage cheese is mixed with butter.
2. Combine bulk ingredients (flour, baking powder, salt, sugar, vanillin) in a deep bowl.
3. After thorough mixing, the contents of the two containers are combined and kneaded until an elastic dough is obtained, which is sent to “rest.”
4. After half an hour, petals are cut out of the pre-rolled dough and rolled into a croissant shape.
5. The formed products are brushed with egg yolk and placed on a prepared baking sheet, which is placed in an oven preheated to 180°C for 20 minutes.

Cooking process:

The cottage cheese for the bagels was made from whole milk (bought at the market), with good fat content, so the sourness was not felt at all in it. How the curd dough behaves will largely depend on the curd that you use for baking. Wet cottage cheese will take a little more flour than indicated in the recipe. You will understand how much flour you need in the dough for bagels when you roll it into a ball, the main thing is not to pour it all at once.

The cottage cheese dough is prepared quite quickly, all the ingredients specified in the recipe: cottage cheese, salt, butter (it must be grated on a coarse grater), sugar, slaked soda are placed in a deep dish and mixed.

The only thing is that at the very beginning it is better to break the grainy cottage cheese into small lumps or mash it with a fork. Next, add white flour, but not all at once, but 2/3 of it to begin with.

The curd dough should not be too stiff, but at the same time it should be plastic, mold well and not stick when rolled out.

In fact, cottage cheese dough is suitable not only for making bagels, cookies and buns, you can bake pies, savory pies and pizza from it, in which case sugar should be excluded from the recipe. Sometimes, due to its increase in volume, curd dough is called false yeast dough. There is some truth in this, undoubtedly.

While working with the cottage cheese dough, you need to add flour to the table. After rolling this dough into a ball, you can store it in the refrigerator for several days in cling film, or even freeze the leftovers and use them for quick baking.

This is the kind of curd lump I got, I divided it into 4 balls (to make it easier to roll out).

To fill the cottage cheese bagels, I used my mother’s apple jam in slices. I put it in a sieve to drain the liquid syrup and leave the apples behind.

Each cottage cheese bun needs to be rolled out into a circle and then divided into segments (as in the photo). The width of the segment is exactly the length of the bagel. Place the filling on the wide end and roll it into a tube from the wide end to the narrow end.

It is very important to find the golden mean here. Because excess sweet filling can escape from the bagel and burn on the baking sheet.

I placed the cottage cheese bagels with apples on a perforated pizza baking tray.

But I dipped the sugar bagels with cottage cheese on one side in sugar and placed the unsweetened side on a baking sheet lined with foil (at the right time I didn’t have parchment or baking paper on hand, this probably happens to you too ;-)).

To make the bagels soft, do not roll out the curd dough too thin. Baking cottage cheese bagels or sugar cookies should be done in a preheated oven at 180 degrees until golden brown. At higher temperatures, the bagels may brown quickly but remain raw in the middle.

Today, I did not grease the cottage cheese bagels for this recipe with anything before baking, but if desired, they can be greased with a beaten egg and dipped in sugar or in sugar with ground nuts.

Once the bagels have cooled a little, sprinkle them with vanilla powdered sugar and place them on a beautiful plate.

Here in this photo there is a very beautiful breakdown of my curd cookies - bagels.

Like all cottage cheese baked goods, bagels need to be consumed within 1-2 days, then the dough with cottage cheese becomes gummy. But ours don’t live more than one day :-).

Hostess Anyuta wishes you a pleasant tea party!

Cottage cheese bagels are not only incredibly tasty, but also very nutritious, since they are made from cottage cheese rich in protein and calcium. If you happen to have some of this valuable fermented milk product in the refrigerator, then you shouldn’t miss the chance to prepare hearty and healthy baked goods.

The basis of the classic recipe is curd dough for bagels,

thanks to which the dessert turns out very tasty and tender even without filling.

For preparation you will need:

• 350 g cottage cheese;
• egg;
• 100 g butter;
• 600 g flour;
• a packet of baking powder;
• 240 g sugar;
• a little vanillin, salt and sunflower oil.

Cooking method:

1. Using a mixer, the cottage cheese is mixed with butter.
2. Combine bulk ingredients (flour, baking powder, salt, sugar, vanillin) in a deep bowl.
3. After thorough mixing, the contents of the two containers are combined and kneaded until an elastic dough is obtained, which is sent to “rest.”
4. After half an hour, petals are cut out of the pre-rolled dough and rolled into a croissant shape.
5. The formed products are brushed with egg yolk and placed on a prepared baking sheet, which is placed in an oven preheated to 180°C for 20 minutes.

Lush curd bagels made from kefir dough

Extreme airiness in the absence of yeast. Bake soft buns and pies much faster and easier!

Number of servings: 3

Cooking time: 30 min.

Level: easy

Ingredients:

• medium fat cottage cheese – 100 g;
• kefir of any fat content – ​​70-100 ml;
• wheat flour, premium – 200-250 g;
• refined vegetable oil – 2.5 tbsp. l.;
• table salt – 1/3 tsp;
• sugar – 3-5 tbsp. l.;
• baking soda – 1/2 tsp;
• filling – raisins, thick jam, boiled condensed milk, etc.;
• egg yolk - for greasing the top (optional).
• powdered sugar - for sprinkling finished baked goods.

Detailed recipe with photos:

1. Warm the kefir a little. Pour into a deep bowl suitable for kneading dough. By the way, you can use yogurt or ayran instead. Add cottage cheese to it. If it is grainy, it is better to rub it through a metal sieve, then the bagels will turn out more airy.
2. Pour in vegetable oil. Thanks to him, the dough will not go stale for a long time.
3. Add sugar. If the filling is sweet, then 3 tablespoons will be enough. If it's unsweetened, add more.
4. Beat with a mixer until the sugar dissolves.
5. Mix flour with soda. Sift. Add to the rest of the dough ingredients. There is no need to quench the soda; it will react with sour kefir and cottage cheese. Due to this, the bagels will turn out airy.
6. Mix the ingredients. You may need a little more or less flour than indicated in the recipe. Focus on the consistency of the dough. It should turn out non-sticky, smooth, pliable.
7. Cut half of it. Roll into a rectangular layer or circle as described in the previous cooking method. Cut into triangular pieces or segments.
8. Spread out the filling.
   

   Tip: If you use dried fruits, they must first be steamed to make them softer. Pour boiling water over them and wait 7-10 minutes.

9. Roll the dough into a bagel, moving from the wide end to the narrow end. Place the bagels on a baking sheet. They will increase noticeably during baking, so leave 3-4 cm between pieces. If desired, brush the surface with egg yolk mixed with a tablespoon of water or milk.
10. Place the bagels in an oven preheated to 180 degrees and bake for 15-20 minutes. You can check readiness with a toothpick. Sprinkle the finished baked goods with powdered sugar.

Today we have sweet pastries made from cottage cheese dough: delicious curled bagels made from cottage cheese with filling.

The bagel gets its name from its shape, similar to animal horns, sometimes rolled slightly like croissants. When baked, the curd dough slightly increases in volume, making the bagels soft, tender and very tasty. Any filling for bagels with cottage cheese is suitable: thick jam, plastic fruit marmalade, bananas, grated apple with dried fruits, chocolate pieces, boiled condensed milk, berries. You can do without the filling by sprinkling the layer of curd dough with sugar and cinnamon or poppy seeds, and then roll it into a bagel or triangular puff pastry. The top of these bagels is also sprinkled with sugar, then when baking the sugar bagels will be covered with crispy caramel.

Ingredients and preparation

Preparation time: 60-80 minutes.

Kitchen appliances

Select the necessary equipment and utensils for successful baking of cottage cheese bagels:

• a baking sheet with a non-stick coating with a diagonal of 25 cm;
• several deep bowls with a volume of 250 to 800 ml and one small and shallow one;
• a piece of parchment paper;
• tablespoons and teaspoons;
• measuring cup or kitchen scale;
• wooden spatula;

• sharp knife;
• oven mitts;
• a large cup or glass (for cutting out cookies from dough);
• medium sieve;
• rolling pin;
• cutting board;
• metal whisk.

If you absolutely don’t have time to knead the dough for a long time, use a food processor with a special attachment to speed up the process.

You will need

Did you know? This recipe for curd dough for bagels suggests the use of fine-grained cottage cheese, which is also sold in the form of a paste - this is what I recommend choosing, since there is less fuss with it during the preparation of the dough. But you can take any one you like, especially if you are watching your figure - the recipe allows for the use of completely different types of cottage cheese, even completely low-fat.

Universal crumbly curd dough

You can use it to make cookies, bagels, rolls and even cakes. Brilliantly simple, fast and tasty.

Number of servings: 4

Cooking time: 30 min.

Level: easy

Required Products:

• cottage cheese of moderate moisture and medium fat content – ​​400 g;
• unsalted butter – 150 g;
• premium wheat flour - approximately 300 g;
• fine table salt - a pinch;
• baking powder - 3/4 tsp;
• sugar – 5-7 tbsp. l. (for rolling bagels);
• filling – nuts with sugar, raisins, marmalade, thick jam, etc.

How to prepare curd dough for crispy bagels (step-by-step recipe):

1. The filling is at your discretion. One condition is that it should not be too liquid, otherwise it will leak onto the baking sheet during baking and burn. I usually take leaf marmalade, very thick jam or dried fruit. This time I decided to wrap ground walnuts and sugar in the bagels. It turned out very tasty and not cloying. To prepare the same filling, peel the walnuts from membranes and shell particles. Transfer to a blender or food processor. Add 1-2 tbsp. l. sugar or powdered sugar. Grind into crumbs. The filling is ready.
2. Now the dough. Its preparation takes just a few minutes. Remove the butter from the refrigerator in advance to soften it. You can use margarine instead, but I don’t buy it on principle and I don’t recommend it. But it's the owner's business. Cut the butter into cubes and place in a deep bowl. When it becomes soft, add cottage cheese. Fat content, in principle, does not matter much.
3. Mix cottage cheese with butter. You should get an almost homogeneous curd mass. You can mix by hand or use a mixer (food processor).

Mix flour with baking powder. Sift. Add to the dough. Don't add all the flour at once. If you overdo it, the bagels will turn out tough.

Please note: The amount of flour may differ from what I indicated in the list of ingredients because it depends on the moisture content of the cottage cheese.

First, add 250 g, and if the mass is too sticky and liquid, add more.

4. Knead the dough. It will turn out smooth and practically not stick to your hands. Don't knead for too long. As soon as the mass acquires a homogeneous consistency, you can begin to form the bagels.
5. Roll out the curd dough into a layer 2-3 mm thick so that it is convenient to roll the bagels. Cut it into segments as shown in the photo.
6. Place the filling on the wide end.
7. Roll the roll towards the sharp end of the workpiece.
8. Roll each bagel in sugar. No sweetener was added to the dough itself, as you noticed. Therefore, the baked goods will not turn out too sweet.
9. Place the bagels on a baking sheet lined with paper. You can slightly bend them into a crescent. Bake at 200-220 degrees. Approximate cooking time is 20-25 minutes (until browning).
10. Cool the finished curd cakes slightly. Serve. The dough turns out crispy, crumbly, literally melting in your mouth.