Bagels with condensed milk

Bagels with condensed milk


Margarine — 500 g
Sour cream 25% fat — 500 g
Flour — 7.5 cups of 200g
Salt — 1/2 tsp
Soda — 1/2 tsp
Condensed milk — 2 cans of 400 g


1. In a water bath melt the margarine
2. Sift the flour into a deep bowl, add the cooled melted margarine, lightly grind into crumbs.
3. Add the cream. Knead the dough.
4. Adding just a little bit of flour to the dough only lagged behind the rest. Here’s a big ball we have. Wrap it in plastic wrap and send in the refrigerator for 1-1.5 hours.
5. After 1.5 hours we obtain our dough. It became firmer. For convenience, we divide it into smaller parts.
6.Kazhdy ball roll out thinly. While the dough zhirnovat while I get along with almost no flour. But if you want, you can pour a little to make it easier to unroll.
7. Cut the circle into triangles. For this purpose it is first cut into four parts, and then each additional 2-3 triangle. Make them more widely, so that you can put more toppings.
When I cut the first round, some strips I got too narrow, the following layers I have shared in the wider.
8. On each triangle spoon caramelized milk spread.
9. I want to emphasize: condensed milk put into the center of the reservoir so as to be able to wrap the edges, press them tightly. Otherwise, the stuffing spilled during baking but still will burn. Are twisted into a tube from a broad to a narrow part. It turns out that’s a bagel.
10. On a baking sheet, laid by baking paper, spread bagels. Sprinkle them with sugar. Send in an oven preheated to 200 degrees until golden brown. I get 20-25 minutes. It depends on the oven.
11. Our lush, crispy bagels with condensed milk ready. A great addition to a cup of tea, coffee or milk.

Bon Appetit!

Bagels with condensed milk

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