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These bagels are delicious, rich, long stale.
Fillings for your taste, what you like. Bagels SURPRISE.

To test.
In the warm milk (1.5 cups) chop 250 grams of margarine.

Eggs — 2 pcs.

Vegetable oil — 2 tbsp. l.

Flour — 6 tablespoons.

100 g yeast


a little salt,

Sugar — 1 tbsp. l.

Yeast, sugar and salt rub, pour the milk, add vanilla, vegetable oil, eggs, add flour and knead the dough immediately. It is immediately suitable. Put it on the table and immediately carve. Gingerbread dough divided into 4 parts, each roll, cut into 8 pieces and shape bagels.

You should be in the pan melted butter (150 g). Sheet greased with margarine. Bagels dip in butter, put on a sheet and sprinkle with sugar. Let a little fit, and — in the oven.

The dough turns out tender and flaky, a long time does not get stale. I keep bagels in saucepan.

This dough can be used for other baking. I bake them for a long time ….. batter and melts in your

mouth !!!!


Cottage cheese donuts in icing sugar.

Sugar donuts. Lush, crunchy and soft at the same time. Donuts from this recipe are slightly different. But still they can cause the warmest nostalgic feelings. The recipes for such simple and clear dishes as these donuts are good. First of all, by the fact that they leave everyone with space for imagination. Even if you adhere to clear proportions of the ingredients and strictly follow the instructions, you can always experiment. Suppose, with the form: to mold, for example, from the dough not balls, but sausages — fold them into a classic ring.


Cottage cheese — 250 g
Chicken egg — 3 pieces,
Wheat flour — 8 tablespoons,
Sugar — 3 tablespoons,
Salt — ½ teaspoon,
Olive oil to taste,
Soda — ½ teaspoon,
Powdered Sugar With Vanilla.

Cooking instruction.

1. Put the cottage cheese in a dry clean bowl. Add eggs, flour, sugar, soda and salt. Gently mix with a spatula or wooden spoon until smooth.

2. Pour olive (or vegetable) oil into a small stewpan — so much so that at least half of the donut can be immersed. Heat oil well.
3. Using a teaspoon or hands, roll the balls from the dough. Each is a little smaller than a walnut. So that the dough does not stick to your hands, you can periodically dip them in flour.

4. Throw donuts into boiling oil and fry over low heat, constantly turning over with a slotted spoon. So that they are evenly browned on all sides. Bought a beautiful golden brown hue.

5. Put the finished donuts on a paper towel. Leave for one to two minutes — so that it absorbs excess oil. Serve the donuts hot by placing them on a dish and sprinkling with powdered sugar mixed with vanilla.

Olive oil for frying should be taken refined and deodorized, with a neutral taste and smell. If this is not at hand, you can use sunflower — also refined, odorless seeds.




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