Tubules with apple jam a simple recipe at home with a photo. Rolls with apple jam a simple recipe at home with a photo Recipe for rolls with jam fried in oil

11.07.2020 Egg dishes

In the modern culinary "world" there are many different types of dough. But we all would like to find a universal one, so to speak, for all occasions, which later could be used for cooking both and dishes with savory fillings. Fortunately, there is no need to reinvent the wheel - such a recipe already exists and the number of chefs who appreciate it is growing every day. This is about "Swiss" test. It goes perfectly with jam and fruits, as well as with meat, mushrooms or vegetables. To verify this on your own experience, I suggest you cook tubes with apple jam using this universal type of test. The tubes will turn out crispy due to the thin, fragile crust, but at the same time they will keep their shape well. If you have a piece of dough left over, try using it as the base for a Lean Kale Pie. Dear sweet tooth, do not pass by this wonderful simple recipe at home with a photo of tubes with apple jam!

Ingredients for apple marmalade tubes

Step by step cooking tubes with apple jam

When the tubes with jam have cooled down, you can serve them with tea or compote. Bon appetit!

Tubes with jam

Lenten cookies

The universal lean dough according to our recipe is called “Swiss”. It is combined both with sweet filling and with mushrooms, cereals, stewed, baked vegetables. Today we indulge the sweet tooth with marmalade tubes. Such cookies with filling keep their shape well, having a thin fragile shell.

Ingredients:

flour - 250-300 g;
vegetable oil (refined) - 50 ml;
water - 50 ml;
poppy - 1 tbsp. l;
jam (apple or other) - 70-100 g;
salt - 1/5 tsp

Cooking:

We must sift the highest grade wheat flour - pour it directly onto the countertop in a slide or into a deep bowl. Throw a pinch of salt, mix the dry ingredients.

In a separate container, we combine refined oil of any kind and very cold, almost ice water. It is easy to remember that water and oil for this type of lean dough (also known as "Swiss") are taken in equal doses.

Beat the chilled liquid for a couple of minutes - bring to a cloudy, whitish hue.

Pour the water-oil solution to the sifted flour and proceed to kneading by hand. The longer we knead the mass, the more layered the products (flour shell) are in the end.

We bring the dough to a soft, plastic and tender consistency.

Immediately, without taking a break for proofing / rest, we roll out the unleavened dough on a surface “powdered” with flour - it is enough to stretch the layer 2-3 mm thick. We cut out approximately the same rectangles (size 10 by 8 cm). In the center of each blank, lay out a tablespoon with a hill of thick filling, in our example, this is apple jam.

We turn the tubes, completely hiding the filling.

We shift the tubes with jam onto oiled parchment - sprinkle with water and sprinkle with poppy seeds for some decoration. We bake the "convolutions" at a temperature of 190 degrees until dry, slightly golden brown for about 25 minutes. We serve lean tubes with jam for tea, with fruit drinks or compotes.

Prepared by Anna, especially for Lady Chef.Ru

It is simply impossible not to fall in love with these charming jam tubes. After all, the beauty of them is that they are very simple and unpretentious to cook. And how delicious they turn out, that's even tastier than bagels. be sure to try and get fabulous pleasure from the melting miracle.

Ingredients:

0.5 kg. flour;
oil - 250 grams;
sour cream - 150 grams;
powdered sugar for sprinkling.

Tubes with jam. Step by step recipe

We recommend freezing the butter slightly, do not let it melt.
Sift the flour twice, add the butter, cut into pieces, or grated. Grind well into crumbs.
Then add sour cream. And knead a soft dough. If the dough suddenly turned out to be thick, add a little sour cream and knead the dough to make it elastic.
Wrap the dough in cling film and refrigerate for one hour. And you can leave such a dough in the refrigerator overnight, then the products turn out to be even tastier. Here you can see how you are doing over time.
Divide the dough into 3-4 pieces. We roll each piece into a thin layer, about 3 mm thick.
Cut the layer into squares 7 * 7 cm.

Put any jam or marmalade in the middle of each square.

Wrap the dough in a horn. Pinch the edges and along the seam.

Cover a baking sheet with parchment paper, and lay out the tubes with jam.

Bake at 200°C for 15-20 minutes.

Dip the still hot tubules in powdered sugar.

Bagels with jam- fragrant homemade pastries with a bright taste. As a child, everyone tried such a delicacy. Golden crust, slightly crispy dough and sweet jam - all this is combined in a homemade bagel. Prepare such bagels with jam, a recipe with a photo will help you create the perfect pastries that will appeal not only to you, but also to your family.

The basis for making bagels is dough. The dough for such products can be used yeast puff, shortbread, cottage cheese. Each version of this pastry has a special taste. From yeast dough, airy bagels are obtained that melt in your mouth, from puff pastry - crispy, from shortbread and cottage cheese - tender and rich in taste. Prepare a variety of bagels with jam for your family, a photo of each such product is presented in our recipes.

In this recipe, you will learn how to quickly cook bagels with jam on margarine. This cake is perfect for a kids party.

Ingredients:

200-220 gr. flour;
100-110 gr. creamy margarine;
100-120 gr. fat sour cream;
150-160 gr. any thick jam;
3-4 gr. drinking soda;
50-60 gr. powdered sugar.

Preparation of sand bagels with jam:

Melt margarine until liquid, let cool slightly. Mix the melted margarine with the required amount of sour cream and baking soda. Pour the sifted flour into the resulting sour cream mass and knead not a tight shortbread dough. Flour must be added to the mixture in parts so that it turns out soft and uniform.
We mold the kneaded dough into a ball and wrap it in a film. Send the shortcrust pastry to the refrigerator for 30-35 minutes. After that, we divide the chilled dough into several identical pieces. From each such piece we form a small ball. Next, roll out the ball on the board, the thickness of the layer should be approximately 3 mm. Each rolled out layer of dough is cut into 8-9 segments of the same size.
On the wide part of the oblong triangles, spread the jam with a teaspoon and level it over the surface of the dough. Instead of jam, thick raspberry and currant jam or pieces of chocolate are also suitable as a filling. We wrap the dough with jam in the form of a bagel, we pinch its ends, it is thanks to this that the filling will not leak out during the baking process.
In order for the dough to stick well on the sides, it can be greased with egg white. We wrap the formed bagels so that they resemble a crescent moon in appearance. We line a baking sheet with parchment, grease with sunflower oil. After that, carefully lay the bagels on a baking sheet. Leave a distance of 2-2.5 cm between each bagel. This is necessary so that they do not stick together during baking, as the bagels will increase in size.
We heat the oven to a temperature of 180 C and send the bagels there. Bake them for 25 minutes. We take out the pastries from the oven, let them cool and sprinkle the bagels with powdered sugar or pour over each product with melted dark chocolate. This recipe for bagels with jam is very simple, use it if you want to quickly cook something delicious for your family.

Do you want to indulge in yeast-leavened pastries? Then you should cook bagels with yeast jam, you will get wonderful ruddy and airy pastries that will delight you with their amazing taste.

Ingredients:

200-220 ml of milk;
40-45 gr. butter;
40 gr. fresh yeast;
325-350 gr. wheat flour;
a couple of chicken eggs;
apple jam.

How to cook yeast bagels with jam:

First, heat the milk to a warm state and dilute the yeast in it. Lightly beat the chicken eggs with a whisk and add to the milk with yeast. Next, add soft butter to this mixture. We mix all these ingredients well and begin to introduce the sifted flour in parts. After adding each serving of flour, mix the dough intensively.
Knead the dough soft in structure, it should not stick to your hands. We roll it into a ball and put it in a warm place to rise for 40-45 minutes. Cover the yeast dough with a slightly damp cloth or towel. When the dough has doubled in volume, start working on it. Divide the dough into 4 equal parts. We take 1 piece of dough and roll it into a round thin layer, its thickness should be 0.5-0.7 cm. Now we cut the layer into segments (it will turn out 7-8).
Now we spread apple jam on each of these segments, level it with a teaspoon. Then we turn the dough with jam from the wide side to the corner. The ends of the formed bagel are slightly wrapped. We do this whole procedure with the rest of the test. We shift the bagels to a baking sheet that has been greased with vegetable oil. We keep a distance of 2 cm between them so that they do not stick together when baking in the oven.
We send the baking sheet from the bagels to the oven, which we heated to 200 C. We bake them until browned. We take out the finished bagels from the oven, let them cool a little on a baking sheet and transfer them to a dish, and then serve them to the table. Now you can treat your family with homemade cakes. Bon appetit!

Bagels made with milk and margarine are fluffy and very tasty. This recipe uses dry yeast, but you can also substitute fresh yeast for a great result.

Ingredients:

180 gr. cold table margarine;
2 eggs;
200-220 ml of milk;
120-130 gr. Sahara;
10-12 gr. dry yeast;
1 p. vanilla sugar;
390-400 gr. flour;
1 yolk;
salt;
jam.

Cooking bagels with jam in milk:

Sift flour, add dry yeast, add a pinch of salt. Mix everything with a spoon. Grate table margarine into flour. With our hands we grind the flour with shavings from margarine into small crumbs. Add the required amount of sugar and a little salt to the chicken eggs. Beat the egg mixture with a mixer until a whitish fluffy mass forms. After that, pour in the milk, heated to room temperature, and mix.
Pour the resulting mixture into crumbs of margarine and flour and begin to knead the dough. The dough will be soft and slightly sticky to your hands. Next, wrap the finished dough in a film and send it to cool in the freezer for about 35-40 minutes. Then punch down the dough again and divide into 4 equal pieces. Roll each piece into a ball. We leave 1 of the balls for work, and put the rest back in the freezer.
Roll out the ball into a cake with a thickness of 5 mm. Be sure to dust the surface with flour before rolling out to prevent the dough from sticking. Cut the cake diagonally into 8 equal pieces. We place on each such triangle a teaspoon of thick jam. Jam can be absolutely anything. Delicious are such bagels with plum or apple jam.
If your jam is not too thick, then it can be easily thickened. To do this, you need walnuts or any other nuts. Grind them in a mortar or blender, and then mix with jam. Such a filling will have an excellent taste, besides, it will turn out to be quite thick, and will not flow out of the bagels during baking. Roll up the rolls and place them on parchment lined baking sheet. We keep a distance of 2-3 cm between each bagel.
In the same way, we make bagels from the dough that remains in the freezer. Using a silicone brush, grease the bagels with yolk. We heat the oven to 180-190 C. We send a baking sheet with bagels into it and bake them for 35 minutes until browning. Freshly baked bagels are cooled and served on the table, after sprinkling them with powdered sugar.

The easiest way is to prepare bagels on sour cream or kefir, as well as bagels from curd dough. Baking is soft, well suited, with a low cost.

Ingredients for the recipe:

flour 1.5 cups
sour cream 1 cup
sugar 1/2 cup
eggs 1 pc.
honey 1 tbsp. the spoon
baking powder 2 tsp
thick jam 200 g
starch 1 teaspoon
pinch of salt

Cooking method:

Beat the egg with sugar, add sour cream, honey and a pinch of salt. Stir. Sift flour, mix with baking powder. Gradually add flour to liquid mixture. Knead a soft dough that does not stick to your hands and rolling pin. Let the dough stand for 15 minutes.
Mix jam with a teaspoon of starch. When baking, it will not leak out of the bagels and will not burn.
Divide the dough into 4 parts. Roll each part into a circle. Cut into segments. Place a teaspoon of filling on the edge of each segment. Roll the bagel towards the center. Dip the finished product in sugar. Bake until golden brown in an oven preheated to 180°C.
Advice: Delicious shortbread rolls stuffed with dried fruits and nuts. To prepare the filling, pour dried apricots and raisins with hot water for 10-15 minutes. Drain the water, dry the dried fruits, cut into small cubes. Chop nuts. Mix raisins with dried apricots, nuts and granulated sugar in a ratio of 2:2:1. You can not put sugar at all. The filling is so sweet.

Love crunchy, crumbly pastries? Make shortcrust pastry rolls. Baking is high-calorie, because it contains butter, sour cream, a lot of sugar, and a sweet filling. A hearty option for morning coffee.

Ingredients for the recipe:

margarine 200 g
sour cream 200 g
flour 2 cups
eggs 2 pcs.
sugar 1 cup
salt 1/3 teaspoon
cherry jam 1 cup

Cooking method:

Margarine should be frozen, only from the freezer. Grate margarine or chop in a food processor. Change the knife to the dough hook. Add cold sour cream and a pinch of salt to the margarine. Almost immediately, add the yolks of 2 eggs. Stir.
Gradually add flour. The dough should form a smooth ball, not stick to the walls and hands. Put the finished dough in the refrigerator for 25 minutes.
On a floured surface, roll out part of the dough into a circle. Cut into sectors. Wrap a teaspoon of jam cherries in a bagel, after decanting the syrup. Dip each bagel in egg white and then in sugar. Spread on a baking sheet lined with baking paper.
Bake for 20 minutes in an oven preheated to 180°C.

One of the most delicious are puff pastry bagels. However, puff pastry is painstakingly and takes a long time to prepare, it is not always possible, it is very high in calories. Experienced housewives successfully prepare false puff pastry from cottage cheese. Bagels are lush, flaky, very soft and healthy, because cottage cheese in baking retains all the useful properties.

Ingredients for the recipe:

flour 300 g
cottage cheese 300 g
butter 250 g.
egg 1 pc.
soda 1/2 teaspoon
pinch of salt
sugar 1/2 cup
apples 3-4 pcs.
lemon 1/2 pc.

Cooking method:

Chop the cooled butter into crumbs with flour. You can rub the butter into flour on a coarse grater and rub it with your hands. Whisk the egg with a pinch of salt. Mix cottage cheese with soda. You can quench soda with lemon juice.
From butter-flour crumbs, cottage cheese and eggs, knead a soft dough. The amount of flour will be different each time due to the different moisture content of the curd. Put the dough in the refrigerator for 1 hour.
Peel the apples from the core, cut into strips, sprinkle with lemon juice.
Next, divide the dough into 2 parts. Roll each into a circle no thicker than 3 millimeters. Divide the circle into 8-10 sectors. Place a teaspoon of apples, 1/2 teaspoon of sugar on the edge of each sector. Roll the roll towards the center. Dip in sugar. Bake in the oven at 200°C for about 25 minutes.

The most simple and uncomplicated. Having decided to please your relatives with homemade sweets, just go to the store on the way home for a pack of yeast puff pastry, and we will now tell you how to make bagels with jam from it.

Ingredients:

Yeast puff pastry - 1 pack;
Yolk - 1 piece;
Jam - for the filling.

The cooking algorithm here is easier than you can imagine:

Defrost the dough and roll it into a thin layer;
Cut into triangles
We spread the filling and twist the bagels;
Lubricate with yolk and send to bake at a temperature of 180 degrees.
We take it out, let it cool down and listen to compliments from loved ones.

Dough Ingredients:

sour cream - 200 grams;
chicken egg - one;
margarine (can be replaced with butter) - 200 grams;
flour - 0.5 kg;
powdered sugar - four tablespoons;
a pinch of salt;
vanilla sugar - one sachet;
grated zest of one lemon.
For the filling: jam.

Cooking:

Beat an egg into softened butter or margarine or a mixture of them, add sour cream, lemon zest, salt, mix well. It is desirable to add flour in small portions and mix very thoroughly each time. There is no sugar and soda in the recipe for bagels on sour cream. The dough is very soft and very plastic, and the finished bagels are fluffy and rich.
From the resulting dough, you need to roll up the sausage and cut it into pieces, it is advisable to try to make them the same size. Roll each piece into a ball, and roll out a pancake from the ball with a rolling pin. To prevent the dough from sticking to the surface, it is better to roll it out on a well-floured board, hands and a rolling pin should also be powdered with flour.
The diameter of the pancake depends only on your desire regarding the size of the bagels - large or small. Bagels turn out tastier if the thickness of the rolled pancake does not exceed one centimeter. Cut each rolled circle radially with a special dough knife or ordinary into triangles.
Put the jam at the base of the triangle (on the wide part) and roll up the bagel. Jam should be thick and sweet - pear, apple, plum are perfect. If you have a rather liquid jam, add a little potato starch to it.
Lubricate the baking sheet with margarine, put the bagels with the filling at a distance of about 2 - 3 cm, because during the baking process they fit a little and increase in size. You can not grease the baking sheet, but cover it with parchment paper (then it will take less time to wash the baking sheet from jam). Bake in an oven preheated to 150 degrees for no more than half an hour.
Be careful not to overcook the dough in the oven - too long baking will cause the bagels to be very dry. After baking, they are not golden, but white - almost like raw dough. Therefore, it is better to check the readiness with a wooden stick.
Immediately after removing from the oven, roll the bagels in powdered sugar, you can mix it with vanilla sugar to make the flavor more pronounced. Another way to decorate bagels is to sprinkle them with sugar before baking: dip the top side in a beaten egg in a bowl, and then generously in sugar on a plate.

Ingredients:

0.5 kg. flour;
oil - 250 grams;
sour cream - 150 grams;
powdered sugar for sprinkling.

Tubes with jam. Step by step recipe

We recommend freezing the butter slightly, do not let it melt.
Sift the flour twice, add the butter, cut into pieces, or grated. Grind well into crumbs.
Then add sour cream. And knead a soft dough. If the dough suddenly turned out to be thick, add a little sour cream and knead the dough to make it elastic.
Wrap the dough in cling film and refrigerate for one hour. And you can leave such a dough in the refrigerator overnight, then the products turn out to be even tastier. Here you can see how you are doing over time.
Divide the dough into 3-4 pieces. We roll each piece into a thin layer, about 3 mm thick.
Cut the layer into squares 7 * 7 cm.

Put any jam or marmalade in the middle of each square.

Wrap the dough in a horn. Pinch the edges and along the seam.

Cover a baking sheet with parchment paper, and lay out the tubes with jam.

Bake at 200°C for 15-20 minutes.

Dip the still hot tubules in powdered sugar.