Ingredients
Dough:
- 150 gram Sour cream
- 120 gram Sugar
- 2 pieces Chicken eggs + 1 for greasing bagels
- 80 ml Water
- 120 gram Butter
- 550 gram Flour wheat / Flour
- 1 pinch Salt
- 6 gram Dry yeast
Filling:
- 1 jar Condensed milk 360 g boiled
- 120 gram Walnuts
Instructions
- For the dough: combine sour cream, eggs and sugar in a bowl. Stir.
- Pour in warm water and add the butter pieces.
- Add a pinch of salt, add some flour and yeast. Start kneading the dough with your hands, adding the rest of the flour.
- Adjust the amount of flour needed during the kneading process - the dough should not stick to your hands and should remain soft and elastic.
- Grease the bowl in which the dough will fit, and the dough bun with vegetable oil. Tighten the top of the bowl with cling film and leave in a warm place to rise for 1.5-2 hours.
- The dough came up.
- Put the dough on the surface, knead it a little, divide it into equal pieces (I got 14 pieces of about 80 g).
- Roll out a piece of dough. Put the boiled condensed milk and chopped nuts on the edge (about 1 tsp each).
- Wrap the edge with the filling and fix the junction of the dough.
- Cut the free edge of the dough into strips.
- Wrap the bagel.
- Put the bagels on a baking sheet, let stand for 15 minutes, then brush with beaten egg and sprinkle with chopped nuts.
- Send it to bake in a preheated 190 degree oven for 20-25 minutes (we focus on the Golden color of the bagels and the features of our oven). Remove the bagels from the oven and let them cool.
- Enjoy your tea!