Curd bagels with raspberry jam

A Raspberry Jam Bagel Recipe from Ron Ben Israel, made from dough with curd cheese. Share with friends: Time: 3 hours. 50 min Difficulty: medium Quantity: 36 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Classic dough based on cottage cheese:

• 220 g unsalted butter at room temperature
• 220 g of cottage cheese at room temperature
• 2 tbsp. sifted flour

Filling:

• 1/2 tbsp. granulated sugar
• 1 tsp cinnamon
• 3/4 Art. roasted unsalted almonds
• 3/4 Art. raisins
• 1/2 tbsp. raspberry jam or pitted jam (you can use cherry)
• Top grade flour for sprinkling
• 3 tbsp. l melted unsalted butter
• 1 egg, slightly beaten with 1 tbsp. l milk or cream

Recipes with similar ingredients: cottage cheese, cinnamon, almonds, raisins, raspberry jam, flour, eggs

Recipe preparation:

1. To make a classic curd dough cheese: in a mixer bowl, mix the butter and cottage cheese with nozzles “guitar”. Beat at medium speed until smooth and creamy structure of the dough. Switch the mixer to low speed and gradually add flour. Turn off the mixer, remove the bowl and scapula. Make sure the ingredients are mixed well. Dough should be soft. Divide the dough into three parts, wrap each into cling film and press down to make a circle. Put in refrigerator for at least 2 hours or at night.
2. To prepare the filling: in a bowl, mix the sugar and cinnamon. Cut the almonds into small pieces and combine with raisins and cinnamon sugar mixture.
3. To form bagels: dust a worker surface with flour and roll a portion of dough into a circle with a diameter of 25 cm. Using a brush, lightly grease each circle with melted butter. Put a third of jam or jam on each circle, leaving on 0.5 cm edge so that the filling does not leak during baking. From above sprinkle jam with the third part of the almond-sugar mixture with raisins and Press lightly so that the components of the mixture do not spill.
4. Using a pizza knife (wheel), divide each circle into four quarters. Cut each quarter into three thin triangle: total should be 12 wedges. Each roll the triangle from the semicircular side to the center and lay on non-stick or parchment-covered baking sheet. Bye oven heats up to 180С, put a baking sheet in the refrigerator for 30 min. Tip: Bagels can be frozen on pallets and stored in freezer in bags for freezing, in the future they will remain just bake.
5. Gently brush each bagel with egg mixture with a brush. trying not to get on a baking sheet. Bake for 15-20 minutes. before golden color. Cool on a wire rack and keep sealed container up to 3 days.